Eggless Red Velvet Cupcakes


There is nothing more indulgent that a rich and velvety Red velvet cupcakes. They are so moist and rich in flavor that no one can guess that these light and delicious cupcakes are EGG- LESS!! That was my friend’s opinion when I shared these cupcakes with her last night. According to her, “They were so soft even without eggs. Just melted in my mouth.” Well thank you dearie, you have always been an inspiration to me. 🙂 These cupcakes gets its name from the red food color that goes in the recipe.

Color plays a major role, if you add less color you will end up having a blood red cupcake. Lots and lots of red color goes in this cupcake recipe to attain that dark red/maroon-ish kind of a color (as you can see in the pic below).

Just to give you an idea – above pic shows cupcakes prepared with 3/4 tablespoon food coloring and below cupcakes prepared with 1.5 tablespoon food coloring. The difference – above cupcakes has a dull red color which is not at all the real color but the below picture has a picture perfect red color and texture.


Adding baking soda and vinegar will give a quick reaction and help the cupcakes to rise. I have received queries about adding vinegar in cupcakes/cakes, but don’t worry you will not be able to taste vinegar in the recipe.When vinegar is combined with baking soda, it creates a fizz. It’s a chemical reaction that produces carbon dioxide bubbles and that’s what make a cake/cupcake fluffy and light.

If making egg free cupcakes then please do not substitute milk as it’s an essential ingredient, as it adds creaminess to this recipe. Same goes for the butter. Creaming butter and sugar together helps incorporate air, that helps the cupcakes to rise and they have a light and fluffy texture. 


Bake cupcakes @350 degree F (175 – 180 degree C) for 25 – 30 minutes. For me it was 24 minutes from start to finish. Allow it to cool down and either you can enjoy these beauties as is or top it with cream cheese frosting or whipped cream frosting. I have used whipped cream frosting and it complemented these cupcakes so well. Frosting no doubt adds a super creamy touch, but these cupcakes are so flavorful and delicious that you will not miss frosting at all. 

Also try other eggless cupcakes – Eggless vanilla cupcakes, Butterscotch cupcakes.



Eggless Red Velvet Cupcakes
Votes: 17
Rating: 4.29
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Moist and fluffy red velvet cupcakes with whipped cream frosting. No one can guess these light and delicious cupcakes are EGG - LESS!!
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
Eggless Red Velvet Cupcakes
Votes: 17
Rating: 4.29
Rate this recipe!
Print Recipe
Moist and fluffy red velvet cupcakes with whipped cream frosting. No one can guess these light and delicious cupcakes are EGG - LESS!!
Servings Prep Time
Cook Time
Servings Prep Time
Cook Time
  • 2.5 cups All purpose flour (300 -310 gms.)
  • 1/2 teaspoon Baking soda (close to 3 gms)
  • 1 teaspoon Baking powder (5 gms.)
  • 1/8 teaspoon Salt (A pinch)
  • 3 teaspoon Unsweetened cocoa powder (7 gms.)
  • 1.5 tablespoon Red food coloring or Beetroot color (liquid) (15 ml)
  • 2/3 cup Oil or unsalted butter (160 gms.)
  • 1.5 cup Milk/ buttermilk (360 ml)
  • 1 tablespoon Vinegar (15 ml)
  • 1.5 cup Superfine Sugar (300 gms.)
  • 2 teaspoon Vanilla essence (8.6 gms.)
  • 1/2 cup Water (120 ml)
  1. Assemble all the dry ingredients.
  2. Measure sugar and butter/oil.
  3. Vanilla essence..
  4. Milk should also be at room temperature.
  5. Sift all the dry ingredients together.
  6. Set it aside.
  7. Preheat oven @ 350 degree F. In a bowl cream butter and sugar together. Add vanilla essence and food color.
  8. Keep mixing. Add dry ingredients spoon by spoon alternating in between with milk and water. Meaning - add a spoon of dry ingredient + a spoon of milk + a spoon of water. Repeat the process till you finish all the ingredients.
  9. Finally pour vinegar and beat it well. Vinegar needs to be added at the last. This creates a bubbly reaction (because of baking soda) and that will cause the cupcakes to rise well.
  10. Line the muffin/cupcake tray with cupcake liners. This batter will be thin and liquid-y.
  11. Pour and fill your cupcake liners 1/2 to 2/3 full of batter.
  12. Place it in the hot oven.
  13. Bake for 25-30 minutes.
  14. Perfectly baked cupcakes.
  15. Mine took 24 minutes to bake.
  16. Allow them to cool down completely and then unwrap them.
  17. Moist and fluffy Red velvet cupcakes are ready.
  18. You can either sprinkle some powdered sugar on top or...
  19. Prepare a whipped cream frosting and..
  20. Enjoy red velvet cupcakes with whipped cream frosting and some sprinkles. 🙂
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125 Responses

  1. AJ says:

    Is adding vinegar to cupcake recipes necessary? Any substitute for vinegar?

    • Ruchi says:

      Yes, Aj vinegar is a must for this recipe.
      Vinegar makes the batter slightly acidic which results in moist cakes. The more the acid in a cake the more tender the cake will be. You can try substituting lemon juice with vinegar. Hope this helps! Thanks!

  2. Vishekha says:

    Hi Ruchi, I just saw this lovely recipe of yours and I am really tempted to bake these lovely red velvet cake… One thing that is bothering me is the measurement… Pls clarify… It says
    2.5 cups all purpose flour (300-310 gms)
    1.5 cup sugar (300gms)

    Y there is a difference in the cup measurement… both are dry ingredients

    • Ruchi says:

      Thanks Visheka!
      Yes, both are dry ingredients but in different forms – one is powdered (flour) and the other one is grainy (sugar).
      A dry measurement cup measures 125 grams for flour and 200 grams for sugar. Hope this helps! Happy Baking!!

  3. Suchitha says:

    How to prepare 1.5cups of buttermilk ? What’s the portion of curds to water ? And should it be sour?

    • Ruchi says:

      Suchitha, buttermilk is a combination of vinegar and milk. For buttermilk – Pour 1.5 cup of milk into a bowl. Add 1 and 1/4 tablespoon vinegar to it. Stir to combine. Let sit for 5 minutes until the milk begins to curdle and becomes acidic. Butter milk is ready.

  4. Shikha says:

    Hi ruchi
    I must say I fall in love with your
    Recipes. Tried 5 biscuits and all are hit. I tried red velvet cake also. That teast amazing, super soft. But 2 things happen one it got brown in colour n second the top most crust was bit hard. Though I kept eyes on my otg and took out the cake after 25 minutes as it started getting brown from out side but the toothpick test asked for more baking so I baked more but it discoloured. Please let me know the reason n caution I should take next time.

  5. jay says:

    Hi! can I use this recipe to bake a cake and not cupcake? what should be the baking time then?

  6. Smrithi Kumar says:

    Hey I tried this at home, but after adding the vinegar in the end, I think my milk tore because the batter became white and pink. And it remained like that after baking too. What is the solution for this?

    • Ruchi says:

      Smrithi, was your cake batter warm by any chance? If the liquids (milk and water) added to the batter were warm than this will cause the curdling. To prevent this make sure all the ingredients are at room temperature and stir the dry and wet ingredients as explained in the recipe.

  7. Ashwini says:

    Hi Ruchi, I tried the recipe and it worked really well. I tried this with half the proportion and made a cake. Have you tried any cream cheese or buttercream frosting with it? Please, do share if you have. That would really help. Thanks again.

  8. Hetvi says:

    Hi Ruchi! Lovely Recipe. I just had one doubt. I read in one of the comments that this recipe calls for creaming of butter and sugar. But your ingredients state Oil OR butter. So how should I go about with the recipe if I am using Oil?

    • Ruchi says:

      Hetvi if you plan to use oil, then mix oil and sugar until sugar is completely dissolved and then progress with the recipe.

  9. Shaila says:

    Eggless velvet cake looks so beautiful !!! Always had a doubt that it is normal cake recipe minus vanilla essence right. Red vekvet cake and normal cake only colour red difference right. Please clarify. Thanks n regards Shaila

  10. Deepika says:

    I want to try this recipe as my mom’s bday is near i had a query regarding milk and buttermilk it works in red velvet cake n what is better milk or buttermilk..I want to use only milk..

    • Ruchi says:

      Deepika, the recipe states milk or buttermilk. Use either one of those.
      For a moist crumb I use buttermilk. Combination of vinegar and buttermilk makes the batter slightly acidic which results in moist cupcakes. The more the acid in a batter the more tender the cupcake will be. Hope this helps!

  11. Chetna says:

    Can i bake these cupcakes in microwave n how much time is needed

  12. Tanya wahi says:

    Thanks ruchi

    I tried this recipe & I have couple of questions.
    1. My cupcake was dense . is that okay ? if not then what the solution.
    2. I have used regular sugar that comes in big bazar kinds is that okay or do i have to make it in powdered form before mixing it with butter.
    3. My cup cake top layer was a bit hard. Dont know why.


    • Ruchi says:

      Thanks for trying the recipe Tanya. These cupcakes turn out very light and fluffy. If they turned out dense then the possible reasons are –
      1. Over-mixing of batter. Over-mixing results in dense and chewy textured cupcakes. Mix the batter until all the ingredients are well blended.
      2.This recipe calls for creaming of butter and sugar. Granulated sugar (the one you have used) is much more difficult to cream as compared to superfine sugar because of its large crystal size. This could be a possible reason why the cupcakes turned dense. Creaming butter & sugar incorporates air in a batter. That’s what make a cupcake light and fluffy.
      3. Couple of reasons for cupcakes to become hard on top – If your oven temperature is too hot or if the cupcakes were placed too close to the heating element.
      Hope this answer your query!

  13. Shreya Singh says:

    Hi Ruchi,

    I tried this recipe, it came out really well. My only concern is that my cupcakes didn’t rise enough and we’re not very fluffy. Should I add a little bit more baking soda next time?
    Thanks. 🙂

    • Ruchi says:

      Thanks for trying the recipe Shreya! Sorry to hear that your cupcakes did not turn out the way you had imagined.
      Possible reason could be outdated baking powder and baking soda. Test the leavening agents by putting a teaspoon of baking powder in warm water and baking soda in vinegar. Stir. It should bubble, if not – they are outdated and use a fresh pack.

      Please give it a try again as it’s important for me that you enjoy the cupcakes the same way as I do and many others who have successfully made it.

  14. Rashmi Agrawal says:

    Hi ruchi,
    Just wanted to know is it cake flour or normal it ok not to use cornflour in this recipe.n can I use half milk n half buttermilk in this instead of all milk or buttermilk.thanks in advance

    • Ruchi says:

      Rashmi, I have used maida for this recipe.
      The recipe states milk or buttermilk. Use either one of those. If you plan to substitute half n half for milk then use this ratio – 1/2 cup water and 1 cup of half n half to match the consistency of whole milk.

  15. Kia says:

    I just wanted to know if vinegar is required in the recipe when am using buttermilk?
    And since I use convection mode in my microven do you suggest to bake these at a comparatively lower temperature.?
    Thank you

    • Ruchi says:

      Kia, for a moist crumb I use buttermilk.
      Combination of vinegar and buttermilk makes the batter slightly acidic which results in moist cakes. The more the acid in a cake the more tender the cake will be.
      Bake for 25-30 minutes. Lower the oven temperature only if it off by few degrees.

  16. SJ says:

    Hi, I made this recipe yesterday itself and was a superhit among my frnds n family..dey just loved it…only the issue dat hapnd is my cupcake was bit sticky n too moist..may I know y dey became like dat?
    Also can v skip vinegar?

    • Ruchi says:

      SJ, thanks for the feedback, glad you liked the cupcakes. Regarding the cupcakes being sticky –
      1. Did you do the toothpick test and did it come out clean?
      2. Was it a sticky top? If so, sticky top could be because of humidity.

      Vinegar is a must for this recipe. It’s an acid that reacts with baking soda during baking and help a cake/cupcake to rise.
      Hope this helps!

      • SJ says:

        Ya I did the toothpick taste n dey came out clean…also some of them became very moist as I allowed to cool them…
        Do we have to cool them under the fan or at there own in room temperature?
        Also I guess, it may be because I think I added more milk that’s y they became soggy..can that b d reason ?

        • Ruchi says:

          SJ, yes that’s the reason. This cupcake recipe already have enough liquid (1.5 cup milk and 1/2 cup water). Adding more liquid (milk) will mess up the end result.

  17. Sanjona kukreja says:

    Hey dear ruchi plz share d reciepe for red velvet cake?? Or v cn use d same batter for cake also?

  18. Shineka says:

    Can you use lime juice instead of lemonjuice/vinegar? 🙂

  19. Hemina says:

    I want to make only 6 cupcakes then how to make 3rd portion of whole recipes of 18 pieces
    E.g. 2.5 cup maida – 3rd portion ?
    1/2 tsp baking soda – ?
    1/8 salt ?
    1.5 tab red color ?
    And many more ingredients. .

    • Ruchi says:

      Hemina, you can reduce the recipe to half (9 cupcakes) but reducing it to 6 cupcakes may mess up the whole recipe.

  20. Neha soni says:

    Hi ruchi
    For how many days i can store without freeze this cupcakes?

  21. Deepti says:

    Hi ruchi, I tried this recipe last week and it was a massive hit.
    I had a question, how far ahead in advance can I bake these cup cakes?
    Thanks again for the brilliant recipe

    • Ruchi says:

      Thanks for trying the recipe Deepti. You can make the cupcakes a day in advance. Glad you liked the recipe. 🙂

  22. ankita says:

    Nice recepie

  23. Radha Hall says:

    Oh it’s good!! I used fresh beet for the colour instead. Turned out great ☺️ thx for sharing…

    • Ruchi says:

      Pleasure is all mine. Thanks for sharing your experience with me. Glad you liked the recipe. 🙂

    • ruchi mathur says:

      hi radha can u share for this recipe how u used beetroot in juice form or minced. thanks

      • Ruchi says:

        Thanks for stopping by Ruchi. To use beetroot juice for this recipe – grate a beetroot, squeeze out its juice, measure and use it in the recipe.

  24. Avi says:

    Hi if I want to make 6 cupcakes can the ingredients be halved.

    • Ruchi says:

      Yes! Avi, below the ingredient list reduce the “change serving size to 6” and it will calculate the recipe for you!

  25. Reena says:

    Hi which sugar did u use in this regular powder or castor?

  26. Kirti says:

    How can i measure 2/3 cup

  27. Pragya Jain says:

    Hello, if unsalted butter isn’t available . Which oil is used .

  28. sejal sakhala says:

    can i make use of butter paper instead of cupcakes liners….

    • Ruchi says:

      Thanks for stopping by Sejal. Yes, you can use butter paper/parchment paper instead of liners. Make sure your grease them lightly to avoid sticking. Happy Baking!

  29. Aditi says:

    Hey!! Can I know the conversion of cups into grams please

  30. Zainab says:

    Hi ruchi can i use respbarry red liquid color n in how much quantity.

  31. Sameeksha says:

    In creaming oil is taking time to cream.. how much will it take pllzz tell me?

    • RK says:

      Sameeksha, oil and sugar together will not create a creaming reaction. It’s only possible with butter and sugar. Creaming butter and sugar together incorporate the maximum amount of air bubbles and will create a foam. This is not possible with liquid oils. Hope that answers your query!!

  32. BUD says:

    Hi Can I use liquid soda in place of vinegar? And secondly, someone above asked about sour cream but there’s no sour cream in your recipe! Am I missing something?

    • RK says:

      Thanks for stopping by Bud! Substitute vinegar with lemon juice. And no, you are not missing anything in the recipe.

      • mukta says:

        lemon juice may react with milk, wont it?

        • RK says:

          Mukta, it’s absolutely fine. Lemon juice CAN be used as an alternative acid ingredient, and it will not interfere with the flavor of the cake. Vinegar sours the milk and gives the cupcakes a great flavor and lemon juice will do the same thing. Acid helps baking powder active and make the cupcakes light and airy.

  33. Recipes Buddy says:

    Hey ruchiskitchen. You wrote a fantastic recipe of red velvet cupcake. Your recipe presentation is very beautiful. I like it.

  34. tanisha says:

    can I add 1tsp baking powder n half tsp baking 1tsp soda tastes my cake bitter..I hv tested in one of cake rcp.

    • RK says:

      Tanisha, I will not suggest that. The ingredients mentioned in the recipe gave me perfect cupcakes. From what I believe, some ingredients in the recipes should not be altered. And when it comes to baking, just let them be. 🙂 Hope that answers your query! Feel free to email me if you have any more questions!!

  35. Shailender Sharma says:

    Wonderful recipe and the way it’s been presented with step wise pictures makes it more interesting and easy. Now i have bookmarked it for the coming Valentine’s day.
    However i have a query. I wanna make 12 cup cakes but in my oven, only 6 can be baked in one time. So can i prepare the batter for all 12 cupcakes in one go and bake them in 2 installments? What if the batter for 6 cupcakes will remain on shelf for half an hour?
    Please do guide.

    • RK says:

      Thanks Shailender! Quite a debatable topic. I have done it in the past and some of my cupcakes turned out well but other doomed during baking, it depends a lot on cakes leavening agents. I would suggest keeping the leftover batter in the fridge while the first one is baking and use separate trays. Pouring cold batter in hot tray may result in sunken cupcakes. Hope that helps!

  36. sudha says:

    Lovely & perfect cupcakes…………….thanks for sharing.

  37. Angie | says:

    Love red velvet! These are adorable! Thanks for sharing with Fiesta Friday! 🙂

  38. Ruchi says:

    Can I use this measurements for making cake as well

  39. Hilda says:

    These are very pretty, with or without icing. I was surprised to see they are eggless, but your explanation of the use of vinegar is very interesting. Thanks for bringing it to Fiesta Friday.

  40. Radhika says:

    Lovely recipe. Tried it just now. Fantastic! Very tasty. Thanks for sharing the recipe.

  41. Divyapriya says:

    This is an excellent recipe, RK. Clear pics and neat explanation. Going to try this shortly 🙂

  42. Padma says:

    Wonderful recipe. I have tried many red velvet cup cake recipe but none was up to the mark. The cake was moist soft My cup cake had few small crack on the top. Please point where I could have gone wrong to rectify my mistake. Otherwise my mission of making a perfect red velvet cake accomplished. Thank you so much😊

    • RK says:

      Thanks for sharing your experience with me Padma. Glad you liked the recipe. If the batter was mixed for too long then it will create lot of air in the batter, and too much air will cause some crack on the surface due to steam. Even I had some cracks (see pic 13). Small splitting on top are common and if you like frosting then it can fix those cracks for you. 🙂

  43. V L says:

    I followed the recipe to a T and it failed terribly. It tastes weird! They also sinks after cooling. The end product lacks of cake consistency. I’ve baked eggless cake before. This is definitely not a good recipe. Sorry and I am very disappointed in wasting all the ingredients m!

    • RK says:

      Thanks for sharing your experience with me V L. This is my tested and tried cupcake recipe and I am sorry that this recipe didn’t work out for you. Beating in too much air into the batter may have resulted into sunken cupcakes.

  44. Sonia puri says:

    Hi,what if all purpose flour is not available, how do we can convert plain maida to it

  45. Harsha says:

    this looks delicious. I’m defi gonna try it. Just one question- how exactly do you make buttermilk? could you share the right proportions?.. Thanks

    • RK says:

      Thanks Harsha! FOR BUTTERMILK Pour 1 cup of milk into a bowl. Add 1 tablespoon vinegar to it. Stir to combine. Let sit for 5 minutes until the milk begins to curdle and becomes acidic. Butter milk is ready. Happy Baking!!

  46. Shyam says:

    Excellent pictures! It’s better to avoid soda. It gives cake a different taste and smell. I think we can add 1tsp baking powder more to compensate it. I think rest of the ingredients can remain the same.
    Condensed milk is an excellent egg replacement (like 1 cup for 1 cup of flour). We need not add sugar. If it becomes too sweet, then we can make a mixture of condensed milk and coconut milk (3:1).
    Let me know your comments.

    • RK says:

      Thanks for your feedback Shyam. Both baking powder and baking soda are leavening agents that helps the cake to rise during baking. The recipe you are referring to, uses just 1 teaspoon of baking soda. Glad to learn about condensed milk as a egg replacement.

  47. Nishtha says:

    Hi, wanted by to check why my cakes do rise in the oven but after a while there is a big dent in the middle. It sinks in the middle of the cake. Can you help me understand why this happens and how I can change that.


    • RK says:

      Nishtha, Sunken cakes is a common problem and it can be solved. Here are couple of reasons why a cake sinks and forms a crater in the center.
      1. Too much leavening (amount of baking soda and baking powder) in the cake. Because of that the cake rises pretty well in the oven but when taken out of the oven it sinks. SOLUTION – use fresh baking soda and baking powder and as the recipe suggests – measure them correctly with a proper set of measuring spoons.
      2. Most valid reason – cake is not fully baked in the center and because of that it collapses. SOLUTION – Before removing the cake from the oven – lightly press the top of the cake and if it is firm then the cake is fully cooked. Double check the cake by inserting a toothpick in the center, if it comes out clean cake is done.
      3. Oven temperatures vary – so if the cooking time stated is 25-30 minutes then to be on the safe side cook for 30 minutes. Hope that answers your query. Feel free to email me if you have any other questions.

  48. Hiral says:

    Hi by mistake i took 250 gms flour instead of 2.5 cups and have mixed other dry ingredients also . So now what to do regarding proportion of other inhredients , pl reply

  49. Rinkal says:

    Which colour u r used in yr recipe? I hv gel colour. How much I used for same?

    • RK says:

      I have used Red food color in powdered form. Yes, you can use gel food color. If it has a dropper then I would suggest to start in small amounts since it’s thick and concentrated. Start with 1/2 a tablespoon and keep adding till you reach the desired color as shown in pic 9.

  50. shilpi says:

    Can you tell if one doesnt have cake flour what can be used ? Also what is Sour cream ?

    • RK says:

      Thanks for stopping by Shilpi. Sour cream is a dairy product prepared by fermenting regular cream with certain bacteria. Yes, you can prepare it at home. To make sour cream at home – Take 1 cup of heavy cream, add 1 teaspoon of lemon juice and start whisking it for 2-3 minutes. It will start to get thick and there you have it your very own homemade sour cream.

      Cake flour link is provided in the recipe –
      I hope I have answered all your questions. Feel free to contact me if you have any more queries.

      • Richa says:

        Can we instead of unsalted butter or you would recommended and oil

        • Ruchi says:

          Richa, do you want to use butter or oil. Please clarify.
          I have used butter in this recipe and it gave me great results.

          • Richa says:

            Sorry missed writing ‘ghee’ , can we use ghee.. I tried this recipe with oil it came out well but the top of the cupcake is slightly crisp.. what could be the reason

          • Ruchi says:

            Richa, have not tried with ghee, yes oil works great too. Couple of reasons for cupcakes to become hard on top –
            1. If your oven temperature is too hot.
            2. If cupcakes were placed to close to the heating element, they will get cooked too much.

            Drizzle some icing mix on top and let them sit, it will moistened the top. Hope this helps!

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