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!
Make 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.
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.
Other option –
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.
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.
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
- 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)
- 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
- 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!