• Recipes
    • Party Menus
    • Appetizers
    • Breakfast
    • Desserts
    • Cakes, Cookies, and Cupcakes
    • Drinks and Beverages
    • Indian Cuisine
      • Indian Sweets
      • No Onion No Garlic Recipes
      • Vrat Food
    • Main Course
      • Pasta and Noodles
      • Pizza, Burgers, and Sandwiches
    • Slow cooker recipes
    • Soups and Salads
    • Breads and Rolls
  • Instant Pot
  • Reference Guide
    • Kitchen Basics
  • Shop @ Amazon
  • Indian Festivals
  • Work With Me
  • About Us
    • Contact Us
    • Privacy Policy
    • Home
    • Work With Me
    • About
    • Contact
    • Disclosure

    RuchisKitchen

    Cooking at your fingertips

    • Recipes
      • Instant Pot
      • Party Menus
      • Appetizers and Snacks
      • Drinks and Beverages
      • Cakes, Cookies, and Cupcakes
      • Desserts
      • Soups and Salads
      • Breads and Rolls
      • Pizza, Burgers, and Sandwiches
      • Pasta and Noodles
      • Main Course
      • Indian Cuisine
        • Indian Dishes
        • Indian Sweets
        • Slow Cooker Recipes
        • Vrat Food
        • No Onion No Garlic Recipes
        • Non veg recipes
      • Breakfast
      • Accompaniments and Sides
    • Kitchen Basics
    • Reference Guide
    • Festivals
    • Shop
    Home » Recipes » Cakes, Cookies, and Cupcakes » Eggless Red Velvet Cupcakes

    Eggless Red Velvet Cupcakes

    Published On:February 9, 2020 By:Ruchi

    This site uses cookies and affiliate links. As an Amazon affiliate, I earn from qualifying purchases. Please read my disclosure.
    DF
    EF
    NF
    VG
    8.4K shares
    • Share45
    • Yummly
    • Reddit
    Jump to Recipe

    If you love eggless red velvet cupcakes as much as we do, then you are in for a treat. 

    These vegan red velvet cupcakes are super moist, perfectly sweet, flavored with a hint of vanilla and cocoa powder, and topped with buttercream frosting is a complete showstopper.

    Bake these beauties to blend with your Valentine’s day theme, and I promise everyone will love them.

    Eggless Red Velvet Cupcakes decorated with crumbled cake and pink beads

    Are you looking for a sweet treat for your upcoming office party? Or, are you planning to celebrate Valentine’s day with your kids at school?

    Then this is your hassle-free recipe!

    No matter who you’re feeding adults or kids, I bet these cupcakes will be hard to resist! They will disappear off the table almost as fast as it takes to make them. 

    Everyone will love these Red Velvet cupcakes because they are –

    • Incredibly tasty
    • Loaded with flavor in each bite
    • Irresistible
    • Has a melt-in-your-mouth smooth texture, and 
    • A true crowd-pleaser!

    Just perfect for Valentine’s Day, Christmas, or any day celebration. 

    What makes these Eggless Red Velvet so outrageously delicious?

    It’s the ingredients that shape up these moist and fluffy cupcakes, such as – 

    » All-purpose flour + cornstarch – this combo produces a very soft, fluffy crumb. Cornstarch, when added to all-purpose flour, restrains gluten development and creates soft and moist cupcakes.

    » Baking Soda + Baking powder – leavening agents that help the cupcakes rise. 

    » Unsweetened Cocoa powder – cocoa powder adds a pleasantly noticeable chocolate flavor. It’s perfect for these cupcakes and is not too overpowering. 

    » Salt – to enhance the overall sweetness.

    » Milk  – these cupcakes are incredibly moist, all thanks to the triad combo of milk + sugar + vinegar. 

    » Vinegar – plays a significant role in red velvet cupcakes. It enhances and preserves the red color in these cupcakes. In addition to that, it tenderizes and softens the texture and crumb of these cupcakes.

    » Butter + sugar – key ingredients. When creamed together, incorporate air into the cupcakes and make them lighter. 

    » Red food color – a must-have for these cupcakes. 

    » Vanilla essence – for flavor.

    Single Cupcake on a pedestal

    How to make Eggless Red Velvet Cupcakes?

    1. Preheat oven to 350 degrees F . Grease and line your muffin pans with 12 cupcake liners. Set aside. Combine milk and vinegar in a bowl. Whisk it well. Set aside for 5 minutes to curdle.

    2. In a large mixing bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.

    3. Sift them to remove lumps of flour and cocoa powder.

    4. Set it aside. 

    How to make an Eggless Red Velvet Cupcakes

    5. Combine butter and sugar in the mixing bowl of an electric mixer. 

    6. Using a whisk or balloon attachment, cream butter, and sugar together on medium speed for 4-5 minutes. Add vanilla essence to the bowl.

    7. Add the red food coloring, milk + vinegar combo (buttermilk) to the mixing bowl.

    8. Mix in the dry ingredient. Mix until just combined, do not over mix the batter. Keep scraping down the sides of the bowl as needed.

    Step by step Eggless Red Velvet Cupcakes

    Red velvet cake batter

    9. Evenly distribute the batter between 12 cupcake liners. Fill each liner about halfway full.

    10. Bake in a preheated oven for 20-25 minutes or until the toothpick inserted in the center comes out clean. 

    Bake the red velvet cupcakes in the oven

    11. Once baked, remove from the oven and set the muffin pans on the kitchen counter.

    12. Carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.

    How to make Red velvet cake without eggsUnwrap the freshly baked cupcake

    Halved red velvet cupcake

    Recipe tips for the Best Eggless Red Velvet Cupcakes!

    » Sift the dry ingredients well. This will ensure there are no lumps of baking soda or cocoa powder in these eggless cupcakes. 

    » 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 red velvet cupcakes. The 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. Be rest assured, you won’t taste the vinegar in this recipe.

    » The color is everything! These cupcakes get their name from the red food color that goes into the recipe. 

    Therefore, the key to the perfect red velvet cupcakes is the right amount of cocoa powder + red food color.

    If you add less color, you will end up having a blood-red cupcake – that’s so unappetizing. So, to attain that dark red/maroon-ish kind of color, do not cut back on the food color.

    Eggless Red Velvet Cupcakes

    What kind of food coloring should you use for these red velvet cupcakes?

    This recipe is tested and tried with red food coloring. To attain the right level of color for red velvet cupcakes, you can use either one of the following:

    • 1 tablespoon of liquid food coloring, or
    • 1 teaspoon of gel food coloring. I have used Americolor super red gel color for these eggless cupcakes. But this is a food color; therefore, please use it responsibly.

    Can you use natural food color?

    Of course! You can use a natural food powder made from beets to color these red velvet cupcakes. 

    Can you use dry red powder? 

    You sure can! Powdered color is more concentrated than the liquid one. Therefore, I would suggest adding about half a tablespoon to the dry ingredients and whisk it well.

    Gradually add more if the desired color is not achieved after adding the wet ingredients – about 1/2 a teaspoon at a time. 

    Can you bake these cupcakes into a cake?

    Yes, you can! This recipe bakes into an 8-inch round cake.

    Can you bake these red velvet cupcakes with wheat flour?

    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.

    How to store these red velvet cupcakes?

    The unfrosted cupcakes will keep right at room temperature for up to 2 days. Frosted cupcakes will store well in an air-tight container in the refrigerator for up to 3 days.

    A quick note – cupcakes stored in the refrigerator will dry more quickly than the room temperature ones.

    Red velvet with frosting

    Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

    Craving for more, try our other eggless cupakes – 

    • Eggless buttercotch cupcakes
    • Eggless Vanilla cupcakes
    • Eggless Key lime cupcakes
    • Eggless marble cupcakes
    • 7-minute Eggless Microwave Chocolate cake
    ORIGINALLY PUBLISHED ON OCTOBER 2nd, 2017. UPDATED AND POSTED THE RECIPE AGAIN ON FEBRUARY 9th, 2020 WITH BETTER PICTURES AND TIPS!
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Eggless Red Velvet Cupcakes

    Author : Ruchi
    These vegan red velvet cupcakes are super moist, perfectly sweet, flavored with a hint of vanilla and cocoa powder, and topped with cream cheese frosting is a total showstopper. Bake these beauties to blend with your Valentine's day theme.
    4.41 from 49 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dessert
    Cuisine American, Indian
    Servings 12
    Calories 456 kcal

    INGREDIENTS
     

    DRY INGREDIENTS

    • 1¼ cups All purpose flour
    • 3 teaspoons Cornstarch
    • ½ teaspoon Baking soda
    • 1 teaspoon Baking powder
    • ⅛ teaspoon Salt
    • 2 tablespoons Unsweetened cocoa powder
    • 2 tablespoons Wilton gel Red food color or Beetroot color (liquid)

    WET INGREDIENTS

    • ⅓ cup Unsalted vegan butter
    • 1 cup Vegan Milk or Regular Milk
    • 1 tablespoon Vinegar
    • 1¼ cup Superfine Sugar
    • 2 teaspoons Vanilla essence

    FOR BUTTERCREAM FROSTING

    • 1 cup Soften Vegan Butter
    • 3½ cups Powdered Sugar
    • 1 teaspoon Vanilla essence
    • ⅛ teaspoon Salt
    US Customary – Metric

    INSTRUCTIONS

    PRE- PREPARATIONS

    • Preheat oven to 350 degrees F. Grease and line your muffin pans with 12 cupcake liners. Set aside.
    • Combine milk and vinegar in a bowl. Whisk it well. Set aside for 5 minutes to curdle.

    MAKING RED VELVET CUPCAKES

    • In a large mixing bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.
    • Sift them to remove lumps of flour and cocoa powder. Set it aside. 
    • Combine butter and sugar in the mixing bowl of an electric mixer.
    • Using a whisk or balloon attachment, cream butter and sugar together on medium speed for 4-5 minutes. Add vanilla essence to the bowl.
    • Add the red food coloring, milk + vinegar combo (buttermilk) to the mixing bowl.
    • Mix in the dry ingredient. Mix until just combined, do not over mix the batter. Keep scraping down the sides of the bowl as needed. 
    • Evenly distribute the batter between 12 cupcake liners. Fill each liner about halfway full.
    • Bake in a preheated oven for 20-25 minutes or until the toothpick inserted in the center comes out clean. 
    • Once baked, remove from the oven and set the muffin pans on the kitchen counter.
    • Carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.

    BUTTERCREAM FROSTING

    • Beat vegan butter for 5 minutes until light and airy. Butter will lose most of its 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 its consistency.
    • Mix again. Icing is suitable for 1-2 weeks in your fridge and a month in your freezer.
    • Frost the cooled cupcakes with swirls of buttercream frosting and garnish with few crumbles of red velvet cupcake.
      Note – I used my Wilton 1M piping tip to frost my cupcakes.

    RECIPE NOTES

     
    Faq’s
    » What kind of food coloring should you use for these red velvet cupcakes? This recipe is tested and tried with red liquid food coloring. I have used Americolor super red gel color for these eggless cupcakes. But this is a food color, therefore, please use it responsibly. 
     
    » Can you use natural food color? Of course! You can use a natural food powder made from beets to color these red velvet cupcakes. 
     
    » Can you use dry red powder?  You sure can!
    Powdered color is more concentrated than the liquid one. Therefore, I would suggest adding about half a tablespoon of it to the dry ingredients and whisk it well.
    Gradually add more if the desired color is not achieved after adding the wet ingredients – about 1/2 a teaspoon at a time. 
     
    » Can you substitute vegan butter and milk for regular milk and butter? Yes! 
     
    » Can you bake these red velvet cupcakes with wheat flour? 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.
     
    » Can you skip water? Absolutely! 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.
     
    Cooking Tips!
     
    » Sift the dry ingredients well. This will ensure there are no lumps of baking soda or cocoa powder in these eggless cupcakes. 
     
    » 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 red velvet cupcakes. The 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. Be rest assured, you won’t taste the vinegar in this recipe.
     
    » The color is everything! These cupcakes get their name from the red food color that goes into the recipe. 
    Therefore, the key to the perfect red velvet cupcakes is the right amount of cocoa powder + red food color.
    If you add less color, you will end up having a blood-red cupcake – that’s so unappetizing. So, to attain that dark red/maroon-ish kind of color, do not cut back on the food color.
     

    NUTRITION

    Calories: 456kcal | Carbohydrates: 68g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 280mg | Potassium: 92mg | Fiber: 1g | Sugar: 56g | Vitamin A: 745IU | Calcium: 45mg | Iron: 1mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
    8.4K shares
    • Share45
    • Yummly
    • Reddit

    Hi, I am Ruchi!

    Welcome to my incredible food paradise! If you are passionate about food, this is the right place to explore exquisite recipes. From tasty starters, delicious meals, and blissful sweet delights, here you will find everything to please the gourmet in you. ❤ More About Me
    Follow along:

    Search

    Subscribe Today

    For all your favorite dishes straight to your inbox

    Featured on

    Recipe Key:

    • DFDairy Free
    • EFEgg Free
    • GFGluten Free
    • IPInstant Pot
    • NFNut Free
    • 30Under 30
    • VGVegetarian
    • VVegan
    • NBNo Bake
    • PPaleo
    • SPWeight Watchers Smart Points

    Popular Recipes

    Cut slice of orange cake on a plate
    Spicy noodles in a bowl
    Step by step easy khaman dhokla - Ruchiskitchen

    As Featured In:

    Copyright ©2023, RuchisKitchen. All Rights Reserved.