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    Eggless Red Velvet Cupcakes

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    Treat yourself to moist and fluffy red velvet cupcakes topped with buttercream frosting. No one can guess these light, and delicious cupcakes are egg-free and nut-free. These Vegan Red Velvet Cupcakes are amazing and will soon become your favorite too!

    Eggless Red Velvet Cupcakes - RuchiskitchenMake your Valentine’s day more sweet and perfect with these soft and velvety red velvet cupcakes. These tender and super moist cupcakes are one of my all-time favorites. They are that good!

    These eggless red velvet cupcakes are my favorite because of two reasons –

    • First, it’s the easiest cupcake recipe that you will ever bake. 
    • And secondly, these cupcakes are made without butter – yet so moist and fluffy.

    Eggless Red Velvet Cupcakes- Ruchiskitchen

    The color is everything!

    These cupcakes get its name from the red food color that goes into the recipe. Color plays a significant role.

    So, if you add less color, you will end up having a blood red cupcake – that’s so unappetizing. To attain that dark red/maroon-ish kind of color (as you can see in the pic below), do not cut back on the food color.

    For the color – I have used Wilton red gel food color, but any red food color will work just fine. Depending on the brand, you may need to adjust color (less or more) in the recipe. 

    Eggless Red Velvet Cupcakes - Ruchiskitchen

    Other option –

    Beets!

    Powdered dried beets or beet juice will also lend a beautiful color to these cupcakes. 

    I have also tried baking these cupcakes with fresh beetroot puree and believe me it gives fantastic results plus it’s all natural.

    For beet puree, use 2-3 tablespoon of pureed beets. Remember to strain as we do not want any chunks of beets in our cake.

    How to make Eggless Red Velvet Cupcakes - Ruchiskitchen

    Let’s make Eggless Red Velvet Cupcakes!

    The recipe is pretty simple and a standard one. Sift dry ingredients together. Combine wet+dry ingredients in a bowl. Add color and make a smooth batter.

    Pour batter in cupcake liners and bake @350 degree F for 25-30 minutes or until the toothpick comes out clean. 

    Word of advice! E

    These are egg free cupcakes, so please do not substitute milk/vegan milk as it’s an essential ingredient. Milk moistened the batter and adds flavor to these cupcakes. Same goes for baking soda and vinegar.

    Baking soda + vinegar together starts a chemical reaction that helps the cupcakes to rise. It’s a chemical reaction that produces carbon dioxide bubbles, and that’s what makes a cake/cupcake fluffy and light. I have received queries about adding vinegar in cupcakes/ cakes, but don’t worry you won’t taste the vinegar in this recipe.

    Regarding milk and water – You can either use 1.5 cup vegan milk and skip the water, or you can follow the recipe below – 1 cup milk and 1/2 cup water. Either way, it will yield the same results.

    How to make Eggless Red Velvet Cake - Ruchiskitchen

    Cream Cheese Frosting!

    Cream cheese frosting and red velvet cupcakes are made for each other. It’s a match made in heaven and a fantastic combination. 

    Since I was out of cream cheese, I have topped my cupcakes with vegan buttercream frosting. And it tastes amazing. 

    Frosting no doubt adds a super creamy touch, but these cupcakes are so flavorful and delicious that you will not miss frosting at all. Hope you like this cupcake recipe and give it a try.

    If you happen to make these cupcakes, then drop me a line below. Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them. Would love to hear from you. 🙂

    RECIPE ADAPTED FROM – Food Republic

     

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    Eggless Red Velvet Cupcakes

    Treat yourself to moist and fluffy red velvet cupcakes topped with buttercream frosting. No one can guess these light and delicious cupcakes are egg-free and nut-free. These Eggless Red Velvet Cupcakes are amazing and will soon become your favorite too!
    Print
    4.2 from 36 votes
    Course Dessert
    Cuisine American, Indian
    Keyword Eggless Red Velvet Cupcakes, Vegan Red Velvet Cake Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 18 CUPCAKES
    Calories 367kcal
    Author Ruchi

    Ingredients

    DRY INGREDIENTS

    • 2.5 cups All purpose flour
    • 1/2 teaspoon Baking soda
    • 1 teaspoon Baking powder
    • 1/8 teaspoon Salt
    • 3 teaspoon Unsweetened cocoa powder
    • 2 tablespoons Wilton gel Red food color or Beetroot color (liquid)

    WET INGREDIENTS

    • 2/3 cup Oil or unsalted vegan butter
    • 1 cup Vegan Milk or Regular Milk
    • 1 tablespoon Vinegar
    • 1.5 cup Superfine Sugar
    • 2 teaspoon Vanilla essence
    • 1/2 cup Water

    FOR BUTTERCREAM FROSTING

    • 1 cup Soften Vegan Butter
    • 3 cups Powdered Sugar
    • 2 tablespoon Vegan Milk
    US Customary - Metric

    Instructions

    • Assemble all the dry ingredients.
    • Measure sugar and butter/oil.
    • Vanilla essence..
    • Vegan Milk should also be at room temperature. (see notes above)
    • Sift all the dry ingredients together.
    • Set it aside.
    • Preheat oven @ 350 degree F. In a bowl cream butter and sugar together. Add vanilla essence and food color.
    • 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.
    • 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.
    • Line the muffin/cupcake tray with cupcake liners. This batter will be thin and liquid-y.
    • Pour and fill your cupcake liners 1/2 to 2/3 full of batter.
    • Place it in the hot oven.
    • Bake for 25-30 minutes.
    • Perfectly baked cupcakes.
    • Mine took 24 minutes to bake.
    • Moist and fluffy Red velvet cupcakes are ready.
    • Allow them to cool for few minutes and then unwrap the moist and fluffy cupcakes and enjoy.
    • If the cupcakes are stuck to the liner, then use a paring knife and run it across the edges to loosen the cupcake.
    • You can either sprinkle some powdered sugar on top or...
    • Prepare a buttercream frosting and..
    • Enjoy red velvet cupcakes with buttercream frosting with some sprinkles on top. 🙂
    • Same batter can be used to make a red velvet cake.
    • Pour batter into a greased 8 inch spring-foam and....
    • Bake @350 degree F for 28-30 minutes.
    • Or until the toothpick comes out clean.

    FOR BUTTERCREAM FROSTING

    • Beat vegan butter for 5 minutes until light and airy. Butter will loose most of it's yellow color at this point. Slowly add powdered sugar/icing sugar (spoon by spoon) and beat until it is well blended. Add milk to thin out it's consistency. If you like you can add food flavoring at this point. Mix again. Icing is good for 1-2 weeks in your fridge and for a month in your freezer.
    • Decorate your cupcakes /cake with buttercream frosting and enjoy!
    Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer a Registered Dietitian or Nutritionists, if you have any health issues.

    Nutrition Information

    Nutrition Facts
    Eggless Red Velvet Cupcakes
    Amount Per Serving
    Calories 367 Calories from Fat 153
    % Daily Value*
    Total Fat 17g 26%
    Saturated Fat 11g 55%
    Cholesterol 46mg 15%
    Sodium 204mg 9%
    Potassium 68mg 2%
    Total Carbohydrates 50g 17%
    Sugars 37g
    Protein 2g 4%
    Vitamin A 10.9%
    Calcium 3.4%
    Iron 4.8%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Then take a picture and share with me on Facebook or Instagram and Mention @ruchiskitchen! I would love to see how it turns out for you!

    Comments

    3. Deepti says

      Mam the recipe seems delicious i just have a query by adding cocoa powder will it taste like chocolaty or bitterness of cocoa?

      Reply

    4. Vaishali says

      Hello!! These lil cupcakes are too good! I baked these for my colleagues husband’s birthday n it’s a big hit!! N my team’s guys enjoyed it.. I actually tried it for the very first time n it’s a super hit!! Thanks for such a lovely recipe.. 😊😘 It’s a no fail recipe 😊

      Reply

    5. harsha says

      hi ruchi,

      I am looking to make around 250 egg less cup cakes, either vanilla or red velvet .. i want to try your recepies which one would you suggest and can you share the measurements for the same please . also i need advise if it is better to use unsalted butter or oil for the recepies. Kindly email me on my below email id for both the options. Lastly can i put some desicated coconut in the vanilla cup cakes to add a little flavor? Looking forward to hearing from you.

      Best regards and thank you

      Reply

      • Ruchi says

        Sorry to hear about your experience, Dana.
        This is my go-to recipe and many of my viewers have made it with successful results.
        Could you share with me, what went wrong?

        Reply

      • Ruchi says

        Wheat flour is denser than all-purpose flour therefore, I would suggest using half of the wheat flour and half of the white flour for this recipe.

        Reply

    8. Vidhya says

      Hi, I’ve tried your recipe making mini cupcakes and they turned out really good. I would like to make this into a double layer 10 inch cake. I know I’ll need to increase the amount of batter for each layer of cake. Any suggestions on how much I should increase it?

      Reply

    10. Abhishek Sharma says

      Hello, I am confused about flour quantity…it’s 2.5 cup…I use same quantity of other ingredients for 1.5 cup

      Reply

      • Ruchi says

        Pleasure is all mine.
        Happy to hear that you liked the cupcakes. 🙂
        For a basic cream cheese frosting you need –

        MAKES 2.25 cups

        1 (8 ounces) packet of Cream cheese
        1/4 cup of softened butter
        3 cups powdered sugar
        1 teaspoon of Vanilla essence

        Beat cream cheese and butter until light and fluffy. Add sugar and beat until combined. Finally, add essence and beat again. Refrigerate until ready to use.

        Reply

    12. Astha agrawal says

      Hii ruchi.. i loved it.. it comes out very well.. i love u.. thank u soo much for this delicious reciepe..i have tried red valvet so many times with other recipes but every time got failed but this time i did it.. thank u so much..

      Reply

    13. Archie says

      Hi Ruchi I am a passionate baker and tried your recipe today.Have tried a few eggless ones before but they have never come out so well.My kids loved the cupcakes.

      Reply

    14. Sara says

      Tried this recipe …n turned out really awesome!!! Thanks soo mch😊
      Can u pls guide me with an egg version of this recipe??

      Reply

      • Ruchi says

        Thanks for sharing your feedback with me.
        Glad you liked the recipe. 🙂
        I still have to experiment red velvet cupcakes with eggs. Will try it soon.

        Reply

    15. vandana says

      Hi Ruchi ,
      I tried my very first batch of red velvet cupcakes today . They came out super moist . Im so happy . But I could make 33 of them . Thank you so much

      Reply

    16. George says

      Have tried many no egg recipes have found yours to be the best. I used full recipe made 12 muffins all turned out light and fluffy I will continue to use your recipes Thank you very much!!!

      Reply

      • Ruchi says

        Awesome!
        Glad you liked the recipe and thanks for taking the time out to share your wonderful feedback with me.
        Means a lot!

        Reply

    17. Paayal says

      Hi, tried d recipe but d result was disappointing. D cake did not rise at all n was all sticky and dense. I made half of the recipe. What could have gone wrong?

      Reply

      • Ruchi says

        Sorry to hear about that. I can understand your disappointment. This is my most successful recipe and before I jump to conclusion, can you clear a few things for me?
        1. I understand that you baked a cake instead of a cupcake. What size pan did you use?
        2. Did you cream sugar and butter well?
        3. Over-mixing could definitely be the culprit. But please reply so that I can help you with your query.

        Reply

    19. Prerana says

      Hello Ruchi ma’am!
      I’m a budding baker, I tried my very first batch of red velvet cupcakes today, for a family get together. I must tell you…this recipe turned totally foolproof and was the show stopper…every time I received a compliment, my mind voice thanked you immensely! Thank you!!!!

      Reply

    20. Suchita says

      Hi Ruchi, for trial basis I followed half recipe . As you mentioned creaming of sugar and butter.. i did that for good 5 mins on 5 level hand blender.. still i gar.. it cud feel the grainy texture of sugar..it did not melt completley. Then, I added the dry, milk and water in intervals(15 secs whisking on hand blender) as you mentioned.. but when almost 3/4 qty ingredients where mixed..the batter split.. I cud see the white portion and on surface. Is it because of overcreaming of butter n sugar. my ingredients – milk, butter all were used at room temp. Pls help.

      Reply

      • Ruchi says

        Suchita,

        My creamed cake batter curdles at times too. But to be honest, it doesn’t affects the end results. Curdling/splitting usually happens with cake recipes that have eggs in it. In this case curdling happened because of milk. A slightly cold milk can cause this to happen.

        To prevent this, cream butter and sugar until it’s light and fluffy. It should be almost white in color. Meanwhile warm a part of milk in the microwave for few seconds and add that to the creaming mixture, this will take care of curdling.

        If the milk still curdles, simply add a spoonful of flour and continue beating. This will absorb the excess liquid and everything will start to come together. So next time when your cake batter curdles, follow the steps above and I would suggest simply ignore the curdling and go ahead with the recipe. Everything will even out during baking.

        Hope that helps. 🙂

        Reply

    21. Ankitha says

      Hi Ruchi.. My cup cakes are liquidish in the center and cooked on top.. And then once I prick to check, the center also sunks in.. Can yu plus let me know possible reason.. Urgent

      Reply

      • Ruchi says

        Ankitha, the cupcakes are under cooked. Your oven temperature is high as a result of which the outer surface of the cupcakes got cooked earlier but the inner is still uncooked. My suggestion would be to lower the the temperature by 25 degrees and cook it a little longer (35-40 minutes) or until the toothpick comes out clean.

        Reply

    22. Jai says

      Hi Ruchi….These look great! Just one question …..The butter milk……Can i use 1.5 cup butter milk instead of the milk and water? Thanks

      Reply

    24. Mb says

      1.Want to make a red velvet cake so can i use the same measurements.
      2. As I am new to convection oven so is there any particular time for preheating or just for one minute.

      Reply

      • Ruchi says

        Please use the same measurements and preheat the oven for 10 minutes before you start baking the cupcakes.

        Reply

    25. Bhavana says

      Hi ruchi.. I tried the cake. Not sure what went wrong but there were a lot of holes on the cake surface and also I baked only for 8 mins.. When i tried to bake for 2 more mins, the cake burned.

      Reply

      • Ruchi says

        Sorry to hear that this cake didn’t turn out the way you had imagined. Possible reason for holes on the surface of the cake is – Trapped air bubbles. Simple solution for that – drop the pan on your counter a couple of times until the bubbles stop coming up to the surface this will take care of the holes.
        Regarding burnt cake, at what temperature did you bake the cake at? 8 minutes is way less time for a cake.

        Reply

    26. Harshna says

      Hi, i baked the cupcake recipe and while baking they were absolutely fine but after removing them from the oven they dropped in a little. Am not sure as to the reason behind that. Where could i have gone wrong?

      Reply

      • Ruchi says

        Sorry to hear about that Harshna. This is my fail proof recipe and many readers have tried it with successful outcomes. Let’s see what went wrong here.
        Sunken cakes is a common problem and it can be solved. Here are couple of reasons why a cupcake sinks and forms a crater in the center.

        1. Were the cupcakes cooked from the center when you removed from oven? Did you perform the toothpick test?
        2. Batter was mixed for long. If the batter was beaten for long, it incorporates too much air in the cupcakes. As a result of which they rise beautifully in the oven but when removed they deflate.

        Hope that answers your query. Feel free to email me if you have any other questions.

        Reply

      • 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!

        Reply

    28. 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

      Reply

      • 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!!

        Reply

      • 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.

        Reply

    30. 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.
      Shikha

      Reply

      • Ruchi says

        Thanks for stopping by Shikha! I think you are confusing me with someone else. I don’t have a 5 biscuit recipe or a red velvet cake recipe on my blog.

        Reply

        • Shikha says

          Thanks for replying Ruchi. No, I am not confusing you with anybody else and I can’t dare to do so coz you can not even imagine how much I appreciate your recepies n regularly I make them too.
          I am so sorry I confused you with my improper words. actually 5 biscuits recepies means I tried different cookies like coconut, jeera biscuits etc.
          Red velvet cake means egg less red velvet cupcakes. Actually in a comment box I read that the same recipe can be followed for cake too only baking time increased so I tried to make a cake. Ruchi I read your recepies almost daily. I really love them.
          Ruchi please tell me how can I prevent red velvet cupcakes from browning if I make it in form of cake.

          Reply

          • Ruchi says

            Thanks for clearing Shikha, appreciate that. Glad to hear that you are enjoying my recipes.
            To avoid cupcakes/cakes from browning, I would suggest lowering your oven temperature from 350 to 325 degree F. Every oven is different and it looks like maybe your oven is off by some degrees causing the cake to brown more. Lower the temperature and bake. Hope that helps, happy baking!!

            Reply

            • Shikha says

              Thanks Ruchi. I made it today and guess what happened????
              It was super duper hit. I wish I could send you the pic of it….

            • Ruchi says

              Glad to hear that Shikha. Thanks for trying the recipe and sharing your wonderful feedback with me. Really appreciate that.
              You can mail me your pictures at [email protected] . I wold love to see them. 🙂

    32. 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?

      Reply

      • 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.

        Reply

    33. 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.

      Reply

    34. 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?

      Reply

      • 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.

        Reply

    35. 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

      Reply

    36. Deepika says

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

      Reply

      • 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!

        Reply

    38. 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.

      Thanks

      Reply

      • 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!

        Reply

    39. 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. 🙂

      Reply

      • 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.

        Reply

    40. Rashmi Agrawal says

      Hi ruchi,
      Just wanted to know is it cake flour or normal maida.is 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

      Reply

      • 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.
        Thanks!

        Reply

    41. Kia says

      Hi,
      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

      Reply

      • 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.
        Thanks!

        Reply

    42. 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?

      Reply

      • 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!

        Reply

        • 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 ?

          Reply

          • 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.

            Reply

    45. 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. .

      Reply

      • Ruchi says

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

        Reply

    47. 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
      dee

      Reply

      • Ruchi says

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

        Reply

    49. Radha Hall says

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

      Reply

        • 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.

          Reply

      • Ruchi says

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

        Reply

      • 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!

        Reply

      • 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!!

        Reply

    58. 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?

      Reply

          • 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.

            Reply

    59. Recipes Buddy says

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

      Reply

    60. tanisha says

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

      Reply

      • 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!!

        Reply

    61. 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.

      Reply

      • 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!

        Reply

    65. 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.

      Reply

    68. 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😊

      Reply

      • 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. 🙂

        Reply

    69. 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!

      Reply

      • 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.

        Reply

    71. Harsha says

      Hey,
      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

      Reply

      • 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!!

        Reply

    72. 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.

      Reply

      • 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.

        Reply

    73. 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.

      Nishtha

      Reply

      • 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.

        Reply

    74. 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

      Reply

      • RK says

        I have used Wilton 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.

        Reply

      • 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 – https://www.ruchiskitchen.com/homemade-cake-flour/
        I hope I have answered all your questions. Feel free to contact me if you have any more queries.

        Reply

          • 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.

            Reply

            • 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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