• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Eggless Recipes » Eggless Cupcakes

    Eggless red velvet cupcakes recipe

    Published: Feb 11, 2016 · Last Modified: Feb 10, 2021 by Kanan Patel / 53 Comments

    Jump to Recipe Pin Recipe

    Eggless red velvet cupcakes recipe - very soft, fluffy and moist cupcakes with vibrant red color topped with creamy, luscious cream cheese frosting.

    Eggless red velvet cupcakes recipe with cream cheese frosting

    Many readers’ have tried my eggless chocolate cake and eggless chocolate cupcakes, some of them were asking if they can adapt those recipes for red velvet cupcakes.

    So after the huge demand of it, I am sharing this successful Eggless red velvet cupcakes recipe.

    Also the valentine day is coming soon. So thought of this is the perfect time to share red and white color scheme cake. This color scheme also suits Christmas festival.

    The frosting made here is cream cheese frosting. It is creamy, rich, fluffy and sweet with slight tang. This is the classing frosting for red velvet cakes.

    Just like any other red velvet cake recipe, the main and common ingredients are: White vinegar, baking soda, cocoa powder and buttermilk.

    The amount of cocoa powder used here is very little (just a tablespoon for 12 cupcakes). Hence the cupcakes will have very subtle cocoa flavor.

    Traditionally, they says that reaction between baking soda and little amount of cocoa powder gives the red tinge to the batter. But as time goes, people want it more vibrant and beautiful looking. So we are adding good amount of red food color here.

    How to make eggless red velvet cupcakes recipe:

    1) First make buttermilk substitute. Take milk and white vinegar in a bowl. Let it sit for 10-15 minutes on countertop. Within this time, milk will be curdled. Instead of this mixture, you can use buttermilk.

    2) While the mixture is resting, prepare the muffin pan by lining the cupcake liners. Keep it aside.

    3) Also preheat the oven to 350 degrees F or 175 degrees C for at least 10 minutes.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    4) Now we will mix the dry ingredients. Take all purpose flour, corn flour, baking powder, salt and cocoa powder in a bowl. (NOTE: Instead of all purpose flour and corn flour, you can use 1¼ cups of cake flour).

    5) Whisk it well till everything is incorporated well. Keep it aside.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    6) In another large bowl, take softened butter. Add white sugar.

    7) Using spatula, keep mashing and mixing both. (you can use stand mixer with paddle attachment or hand mixer too) You will get sand like texture because here we are using less fat compared to sugar.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    8) Now add vanilla extract and red food color.

    9) Again mix well.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    10) Now add above prepared curdled milk.

    11) Using whisk, beat well.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    12) Now sift the dry flour mixture into the wet mixture bowl.

    13) This sifting step will help to avoid lumps in the batter.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    14) Now using the whisk, start mixing it.

    15) Do not overmix it. Beat it till you see everything is incorporated well.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    16) Now switch to spatula, run it around the sides and bottom of the bowl to clean the sides and to mix.

    17) This way, you won’t miss any dry flour.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    18) Now take baking soda and white distilled vinegar. From this step you need to work quickly.

    19) Add vinegar to the baking soda. It will starts to fizz up, stir once.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    20) Immediately add to the batter.

    21) Quickly mix it into the batter.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    22) Now divide the batter into prepared muffin pan. It should be filled only about half way to ¾ way full to get flat surface (not domed like muffins).

    23) Bake into preheated oven for 23-25 minutes. Check by inserting a toothpick in the center of the cupcake. If it comes out clean meaning cupcakes are ready. Remove it from the pan and keep on cooling rack for 5-10 minutes.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    24) Then remove them from the pan and arrange them on cooling rack and let them cool completely.

    25) Once cupcakes are cooled to room temperature, start making frosting. take softened cream cheese and butter in a bowl.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    26) If doing by hand like me, use the spatula and start mashing and mixing till you get the smooth, paste like mixture. You can use hand mixer or stand mixer with whisk attachment.

    27) Now add powdered sugar.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    28) Again beat it or mix it using spatula.

    29) Then add vanilla extract and mix. If you have mixed by hand using spatula, you will notice that frosting is too thick and heavy.
    Eggless red velvet cupcakes recipe with cream cheese frosting
    30) Now switch to wire whisk. Keep beating vigorously for around 5-6 minutes. You will notice the frosting will get soft, smooth and fluffy. It should have spreadable consistency.

    31) Now fill up pastry bag or ziplock bag and start piping the frosting on cupcakes.
    Eggless red velvet cupcakes recipe with cream cheese frosting

    32) I have used ziplock bag without any decorating tip attachment. You can use wilton 1M star decorating tip. I am not good at piping and I have no patience. I am sure you will do much better job than me. Instead of piping, you can just spread the frosting using butter knife or offset spatula.

    33) Here I have crumbled one cupcake and sprinkled the cake crumbs on top.
    Eggless red velvet cupcakes recipe with cream cheese frosting
    Make these red velvet cupcakes and Enjoy!

    Serving suggestion: Enjoy this eggless red velvet cupcakes as a dessert. Make a large batch of it for party or get together.

    Eggless red velvet cupcakes recipe with cream cheese frosting

    Other similar recipe - Red velvet cheesecake brownies

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Eggless red velvet cupcakes recipe with cream cheese frosting
    Print Pin

    Eggless red velvet cupcakes recipe with cream cheese frosting

    4.73 from 11 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    These eggless red velvet cupcakes are very soft, fluffy and moist. It is topped with creamy, luscious cream cheese frosting.
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 214kcal
    Servings 12 cupcakes
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For making curdled milk (Instead use ¾ cup of buttermilk):

    • ¾ cup Milk at room temperature
    • ½ teaspoon White distilled vinegar

    For eggless red velvet cupcakes recipe:

    • 1 cup All purpose flour (Maida)
    • 3 tablespoons Corn flour (corn starch) packed
    • ¼ teaspoon Baking powder
    • ¼ teaspoon Salt
    • 1 tablespoon Unsweetened cocoa powder
    • ¼ cup Unsalted butter softened at room temperature
    • ¾ cup White granulated sugar
    • 1 teaspoon Pure vanilla extract
    • 1 tablespoon Liquid red food color

    For baking soda, vinegar fizzy mixture:

    • ½ teaspoon Baking soda
    • ½ teaspoon White distilled vinegar

    For cream cheese frosting:

    • 6 oz Cream cheese softened at room temperature
    • 2 tablespoons Butter softened at room temperature
    • 1 cup Powdered sugar (Confectioner’s sugar or icing sugar)
    • ½ teaspoon Pure vanilla extract

    Instructions 

    Preparation::

    • To make curdled milk, take milk and white vinegar in a bowl.
    • Let it sit for 10-15 minutes on countertop.
    • Within this time, milk will be curdled. Instead of this mixture, you can use buttermilk.
    • While the mixture is resting, prepare the muffin pan by lining the cupcake liners. Keep it aside.
    • Also preheat the oven to 350 degrees F or 175 degrees C for at least 10 minutes.

    Making eggless red velvet cupcakes recipe:

    • Take all dry ingredients (all purpose flour, corn flour, baking powder, salt and cocoa powder) in a bowl. (NOTE: Instead of all purpose flour and corn flour, you can use 1 ¼ cups of cake flour).
    • Whisk it well till everything is incorporated well. Keep it aside.
    • In another large bowl, take softened butter. Add white sugar.
    • Using spatula, keep mashing and mixing both. (you can use stand mixer with paddle attachment or hand mixer too)
    • You will get sand like texture because here we are using less fat compared to sugar.
    • Now add vanilla extract and red food color. Again mix well.
    • Now add above prepared curdled milk. Using whisk, beat well.
    • Now sift the dry flour mixture into the wet mixture bowl.
    • Now using the whisk, start mixing it. half way through switch to spatula. Do not overmix it. Beat it till you see everything is incorporated well.
    • To make the fizzy mixture, take baking soda and white distilled vinegar. From this step you need to work quickly.
    • Add vinegar to the baking soda. It will starts to fizz up, stir once.
    • Immediately add to the batter. Quickly mix it into the batter.
    • Now divide the batter into prepared muffin pan.
    • Bake into preheated oven for 23-25 minutes. Check by inserting a toothpick in the center of the cupcake. If it comes out clean meaning cupcakes are ready.
    • Remove it from the pan and keep on cooling rack for 5-10 minutes.
    • Then remove them from the pan and arrange them on cooling rack and let them cool completely.

    Making cream cheese frosting:

    • take softened cream cheese and butter in a bowl.
    • If doing by hand like me, use the spatula and start mashing and mixing till you get the smooth, paste like mixture. You can use hand mixer or stand mixer with whisk attachment.
    • Now add powdered sugar. Again beat it or mix it using spatula.
    • Then add vanilla extract and mix. If you have mixed by hand using spatula, you will notice that frosting is too thick and heavy.
    • Now switch to wire whisk. Keep beating vigorously for around 5-6 minutes.
    • You will notice the frosting will get soft, smooth and fluffy. It should have spreadable consistency.
    • Now fill up pastry bag or ziplock bag and start piping the frosting on cupcakes.

    Nutrition

    Serving: 1cupcake | Calories: 214kcal | Carbohydrates: 33.3g | Protein: 2.9g | Fat: 11.3g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 193mg | Potassium: 62mg | Fiber: 0.6g | Sugar: 23.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Paneer Jalfrezi recipe
    List of Lentils, Legumes or pulses in English, Hindi and other languages »
    2099 shares
    • Facebook53
    • WhatsApp

    Reader Interactions

    Comments

    1. Jacqueline

      December 08, 2021 at 10:23 am

      Hi Kahan,
      Thanks for the recipe.It turned out delicious.I wanted to check if I can use this recipe to make a cake.If yes should I keep it at the same temperature and time?

      Reply
      • Kanan Patel

        December 08, 2021 at 1:15 pm

        Glad that it came out good.
        I have never made into cake so I can't give you the exact time. But I can say that baking temp will be same, baking time will be more as cake will be bigger in size.

        Reply
    2. AMY PATEL

      April 26, 2021 at 4:14 pm

      Hi Kanan - For the icing, should we use salted or unsalted butter?

      Reply
      • Kanan Patel

        April 26, 2021 at 10:23 pm

        Unsalted is recommended.
        But is you have salted butter on hand, you can use that.

        Reply
    3. Parita

      May 20, 2020 at 5:34 pm

      Hi
      I hope you are doing well. I wanted to ask you a question I’ve seen in a lot of recipes people using butter and yogurt together with oil. What does two products do for the cakes? Thank you very much
      Parita
      X

      Reply
      • Kanan Patel

        May 21, 2020 at 1:07 pm

        Butter is used for flavor, Plus the fat in the butter makes the tender cake by breaking the gluten strands of flour. And moisture in the butter creates the steam and makes the cake rise.
        Yogurt keep the cake soft and moist

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry