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.
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
- 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.
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.
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.
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.
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.
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.
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.
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 –
ORIGINALLY PUBLISHED ON OCTOBER 2nd, 2017. UPDATED AND POSTED THE RECIPE AGAIN ON FEBRUARY 9th, 2020 WITH BETTER PICTURES AND TIPS!
Eggless Red Velvet Cupcakes
- 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.
- 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.