Eggless red velvet cupcakes recipe - very soft, fluffy and moist cupcakes with vibrant red color topped with creamy, luscious 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.
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.
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.
8) Now add vanilla extract and red food color.
9) Again mix well.
10) Now add above prepared curdled milk.
11) Using whisk, beat well.
12) Now sift the dry flour mixture into the wet mixture bowl.
13) This sifting step will help to avoid lumps in the batter.
14) Now using the whisk, start mixing it.
15) Do not overmix it. Beat it till you see everything is incorporated well.
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.
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.
20) Immediately add to the batter.
21) Quickly mix it into the batter.
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.
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.
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.
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.
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.
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.
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.
Other similar recipe - Red velvet cheesecake brownies
Eggless red velvet cupcakes recipe with cream cheese frosting
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.
Jacqueline
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?
Kanan Patel
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.
AMY PATEL
Hi Kanan - For the icing, should we use salted or unsalted butter?
Kanan Patel
Unsalted is recommended.
But is you have salted butter on hand, you can use that.
Parita
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
Kanan Patel
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