Eggless Red Velvet Cupcakes
Rich, moist, and sinfully delicious, this Eggless Red Velvet Cupcake recipe is an absolute show-stopper, and you will never regret choosing this velvety-textured treat when planning a dessert for your party or get-together. These vegan cupcakes have drool-worthy vanilla-chocolaty perfection in every bite.
Its deep red color and perfect sweetness will satisfy your taste buds, and its brilliance will enchant your dessert-loving soul!
If you love eggless red velvet cupcakes as much as we do, then you are in for a treat. This vegan, vibrant, and flavorful dessert, topped with swirls of creamy frosting, will brighten up any occasion and spread cheerfulness just like its vibrant hue.
Do bake these beauties to blend with your Valentine’s Day theme, and trust me, these cupcakes will be a visual treat that’s hard to resist!
Eggless Red Velvet Cupcakes
Red Velvet Cakes and Cupcakes are loved worldwide for their heavenly deliciousness. Everyone loves cupcakes (kids and adults alike), as these little bites of happiness are a great alternative to a massive slice of cake (for the health-conscious).
Moreover, these individual cupcakes are every cake lover’s dream dessert as they are portion-sized, and can be enjoyed guilt-free.
These eggless red velvet cupcakes are so simple to make with a tender-light crumb made with your everyday pantry staples and a velvety cream cheese frosting that will completely woo you.
The red food color is a significant game changer that lends these sweet stunners their unique name and identity!
Reasons You’ll ♡ Eggless Red Velvet Cupcakes
Even if you are not a pro at baking, I can assure you that you will love making these little charming marvels, and every step of baking will be as enjoyable as every blissful bite you eat, plus —
- It has a beautiful flavor
- Is tender and moist
- Luscious and tangy cream cheese frosting is a cherry on top
- Scalable recipe and easily customizable too, and
- A complete crowd-pleaser recipe!
It also makes a great gifting option during celebrations and events. Being versatile, these eggless red velvet cupcakes can be experimented with different flavors and frostings, and you can decorate them in your own unique ways!
As a bonus, these yummy cupcakes can be made ahead of time and stored in the refrigerator or frozen for later.
Eggless Red Velvet Ingredient List
All-purpose flour — This is the main ingredient that renders structure to the recipe. An alteration in the measurement may not give the desired results; therefore, be sure to measure the flour correctly so you don’t end up with a dry cake.
Cornstarch — The addition of cornstarch makes the cake tender and lighter in texture as it helps retain moisture, which results in a finer crumb. It stabilizes the cake’s structure by preventing the batter from getting dense.
Sugar — Added primarily for sweetness, it also adds moisture and a tender crumb, enhancing the cake’s overall flavor.
Baking soda and baking powder — These leavening agents give the cake the best rise by providing the required aeration and a beautiful, tender texture after baking.
Unsweetened cocoa powder — It adds the signature hint of cocoa color to these cupcakes. This ingredient renders the chocolatey or brown color of the cupcakes and the drool-worthy flavor.
Salt — The flavor neutralizer! Be sure not to leave out the salt, or you’ll have a bland cake.
Vanilla extract — Adds a blissful flavor and a subtle aroma to the eggless red velvet cupcakes.
Milk + vinegar — Buttermilk made of milk and vinegar contributes to these cupcakes’ lovely moisture and tenderness. Vinegar adds a little extra acid that activates the baking soda and helps brighten the red hue. Also, it contributes a subtle tang to the red velvet cupcakes.
Vegan butter — Makes these cupcakes supremely moist and creates a delicate texture.
Red food coloring — Concentrated gel food coloring gives these cupcakes their signature deep red color, making them look irresistible. You can use any good food color, but Wilton gel Red food color works the best. As a substitute to food color natural Beets powder works great too!
Cream cheese — Always use ingredients at room temperature as they mix uniformly and incorporate evenly into the batter. Here, you can start with room-temperature cream cheese for the best results. If the cream cheese is cold, you’ll have a lumpy frosting.
Unsalted butter — Use softened butter at room temperature before making the frosting. If cold, the frosting will be lumpy. If melted, the frosting will be runny.
Powdered sugar — Helps to sweeten the frosting. Powdered sugar blends evenly and thickens the frosting.
Vanilla extract — For an enticing flavor and aroma!
Eggless Red Velvet Cake Tips and Variations
Sifting is essential — Sifting makes the dry ingredients lighter and airier, resulting in a softer and fluffier cake. Sifting is also necessary for the accurate measurement of the ingredients. So, ensure there are no lumps of baking soda or cocoa powder and the ingredients are thoroughly sifted.
For the moistness that stays — Butter adds incredible moisture to the batter, making the cupcakes remain moist for longer. However, you can substitute vegetable oil for butter if you prefer.
Buttermilk for the fantastic texture — Please do not skip adding the buttermilk. Buttermilk helps the cupcakes achieve the incomparably tender texture that makes them so blissfully yummy. The acidic property of the buttermilk helps combine the baking soda and cocoa powder, giving it rise and texture.
If you don’t have buttermilk on hand, you can make your buttermilk substitute easily by following these steps: Combine 1 cup milk at room temperature with 1 and ¼ teaspoon of white vinegar. Stir together and let it sit for 10 minutes. You can now use this fresh buttermilk as directed in the recipe below.
Do not skip vinegar — When combined with the leaving agents (baking soda and baking powder), vinegar starts a chemical reaction that helps the eggless cupcakes rise. This chemical reaction together produces carbon dioxide bubbles, which render the cupcakes the feather-like texture they are loved for. Be rest assured, you won’t taste the vinegar in this recipe.
For the love of chocolate flavor — Want it more chocolatey? Add more cocoa powder! You can add up to 3 tablespoons of cocoa powder if you prefer a slightly intense chocolaty flavor. But these would make darker cupcakes.
Do not replace milk/vegan milk — Since this is an egg-free cake, do not substitute milk/vegan milk, as it plays an essential role in the success of this recipe.
A quick baking hack — Never over-mix the cake batter, as this causes the gluten in the flour to overdevelop, leading to dense cupcakes. So, when combining the wet and dry ingredients, mix them just enough.
Are you planning for a whole cake? Well, this delicious recipe easily converts into an entire cake. It can be doubled to yield two 8-inch cake layers (bake time: 25- 30 minutes) or a 9x 13-inch cake (bake time: about 30 minutes).
For top-notch frosting — Before decorating your eggless red velvet cupcakes with beautiful frostings, ensure they have cooled completely. If they are still warm, the frosting will slide off them.
For frosting, use Room-temperature dairy — Starting the frosting with cream cheese and butter at room temperature is imperative. Cold cream cheese and butter is a one-way ticket to a lumpy frosting, so avoid it. It is best to plan and allow the ingredients to soften at room temperature ahead of time.
Substitute — You can bake this eggless red velvet cake with wheat flour. But I would suggest you use half of the wheat flour and half white flour as wheat flour is denser than the all-purpose flour.
Key to achieving the perfect color — These eggless red velvet cupcakes are so-called because of their deep red color that comes from the added food color. To get their signature red color, make sure to add the right amount of cocoa powder and red food color to create the color magic.
Let me know what you think!
Are you impressed by these gorgeous beauties and drooling over their pretty color and the beautiful cheese frosting?
Then why not just make a few?
Let’s gather the handful of ingredients that are needed and begin with the baking venture.
Should you make these Eggless Red velvet cupcakes, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
Are you craving more? Try our other eggless cupcakes -
Follow the step-by-step instructions below to make the best Eggless Red Velvet cupcake recipe
Eggless Red Velvet Cupcakes
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
- ¾ teaspoon Wilton gel Red food color or Beetroot color (liquid)
WET INGREDIENTS
- ⅓ cup Unsalted vegan butter
- 1 cup Vegan Milk
- 1 tablespoon Vinegar
- 1¼ cup Sugar
- 2 teaspoons Vanilla essence
FOR FROSTING
- 8 oz Cream Cheese softened (plant-based)
- ½ cup Soften Vegan Butter
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla essence
- ⅛ teaspoon Salt
INSTRUCTIONS
PRE- PREPARATIONS
- Preheat oven to 350 degrees F. Grease and line your muffin pans with 12 cupcake liners. Set it aside.
- Combine milk and vinegar in a cup.
- Stir and set it aside for 5 to 10 minutes until it curdles.
MAKING RED VELVET CUPCAKES
- Whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl. Sift them to remove lumps of flour and cocoa powder.
- Mix and set it aside.
- Using a whisk or balloon attachment, cream butter and sugar together on medium speed for 4-5 minutes. Add vanilla essence to this mix.Add the red food coloring and milk + vinegar combo (buttermilk) to the mixing bowl.Mix in the dry ingredients.
- 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 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Once baked, remove the pan from the oven and let the cupcakes cool in pans for 2 minutes before removing them from their cavity. Set them on a wire rack to cool completely.
- Soft and velvety cupcakes are ready.
FROSTING
- Using an electric mixer, beat the vegan butter, vegan cream cheese, powdered sugar, vanilla, and salt on low speed until smooth.
- Scrape down the bowl as needed.
- Transfer cream cheese frosting to a large piping bag fitted with a nozzle and pipe a swirl onto each cupcake. Garnish with a few crumbles of red velvet cupcakes (crumble up one of the extra cupcakes) and enjoy!
VIDEO
RECIPE NOTES
Frequently Asked Questions
What type of food colors are suitable for these red velvet cupcakes? Red food color is the most appropriate, and this recipe uses the same. You can achieve the right level of red color by using any of the following:- Liquid food color- 1 tablespoon
- Gel food color- 1 teaspoon
hi
can i use powder red color instead of liquid
if yes how much.
Glad to help, Shivani!
Of course, you can use red powder.
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. Happy baking!
Madam, can you please convert the amount of milk, vinegar and water in cups for 6 cup-cakes? Because I am just a beginner in this field and I don't have any thing to measure in ml.Thanks in advance.
Happy to help, Monomita!
Do you have a tablespoon and teaspoon measurement? Measure the liquids with them. For example, if you scale down the recipe to 6 cupcakes it will ask for -
0.33 cup Vegan Milk or Regular Milk - use 5.25 or 5 and 1/4 tablespoons of milk instead
0.33 tablespoon Vinegar - use 1 teaspoon vinegar
0.17 cup Water - use 2.75 or 2 and 3/4 tablespoons of water
Hope this helps. Feel free to contact me, if you have further questions.
Hi dear, for making 6-8 cup bakes you have replied with measurements for liquid items..what about dry items. kindly advice
Here you go, Ekta. The measurements mentioned below are for 6 cupcakes.
DRY MEASUREMENTS -
0.83 cups All purpose flour = 3/4 cups + 1.5 tablespoons
0.17 teaspoon Baking soda = 1/8 + 1/8 teaspoon
0.33 teaspoon Baking powder - 1/4 teaspoon + 1/8 teaspoon
0.04 teaspoon Salt - a pinch of salt
0.67 tablespoons Wilton gel Red food color = 1/2 tablespoon + 1/8 tablespoon
WET MEASUREMENTS -
.22 cups of oil = 3.52 Tablespoons
0.33 cup Vegan Milk or Regular Milk – use 5.28 Tablespoons
0.33 tablespoon Vinegar – use 1 teaspoon vinegar
0.17 cup Water – use 2.75 or 2 and 3/4 tablespoons of water
1/2 cup sugar
1/2 teaspoon Essence
Is Vinegar Compulsory? What will the effect be ( in terms of texture or taste) if i dont add Vinegar?
Gayathri, vinegar is compulsory. It's mentioned in the post, please read this:
Can you share the wet measurements in grams pls. I dont have cups.
Shailja, it's already given in the recipe.
At the bottom of the ingredient list, there is a highlighted Metric link press that and it will convert this recipe in grams.
Hi! I don't think that that tab works. Could you please specify in grams each ingredient? TIA!
Shailja, if you press the metric at the bottom of the ingredient list, it will convert the recipe in gms/ml.
Can v use normal Amul butter for cream frosting instead of vegan butter?
Of course, you can! Go ahead with regular butter.
No doubt the recipe is amazing and easy but the best thing about the blog is that the steps are explained in details.
Thank you so much!
If I have to bake it in microwave, any changes? Temperature & time wise
Nothing changes in the recipe. Temperature and baking time stays the same. 🙂
Mam the recipe seems delicious i just have a query by adding cocoa powder will it taste like chocolaty or bitterness of cocoa?
Nothing of that sort will happen, Deepti!
Many have tried it successfully without any complaints. 🙂
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 😊
Thank you so much, Vaishali for your kind words. 😊
Happy to hear that everyone liked the recipe. 🙂
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
Harsha, I have many eggless cake/cupcake recipes on the blog and if you ask my personal favorite that I would go with this one. This cake bakes 12 cupcakes - https://www.ruchiskitchen.com/recipe/vegan-tutti-frutti-cake/
You can swap tutti frutti with choco chips, desiccated coconut, almonds or candied fruit of your choice.
Happy baking!!
Hi Ruchi, can I use Atta flour in place of all purpose 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.
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?
Thanks for your feedback Vidhya!
I am glad you liked the recipe. 🙂
This recipe bakes into an 8-inch round cake. For a 10-inch cake, please refer to this chart for reference. http://dish.allrecipes.com/cake-pan-size-conversions/
Can I use oil also, instead of butter?
Sure you can.
Hello, I am confused about flour quantity...it's 2.5 cup...I use same quantity of other ingredients for 1.5 cup
Yes, it's 2.5 cups of flour.
Thank you so much for sharing the recipe. It turned out great !
Can you tell me how to do cream cheese frosting ?
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.
Hi. I use Britannia cream cheese.. but it always becomes so runny.. how can I fix it?
From what I know, Shailja, Britannia cream cheese is a spread and may contain salt in it.
Try different brands like Kraft Philadelphia or Dlecta Cream Cheese.
These two will yield great results.
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..
Glad to hear that, Astha!
Thanks for sharing your experience with me. 😍😍
Ca n i use sunflower oil???
Of course, you can!
It has a subtle and mild flavor and is perfect for baking.
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.
Happy to hear that Archie.😍
Thanks for sharing your experience with me. 🙂
Tried this recipe ...n turned out really awesome!!! Thanks soo mch😊
Can u pls guide me with an egg version of this recipe??
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.
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
Awesome!
Thanks Vandana for sharing your experience with me. 🙂
Glad you liked the recipe.
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!!!
Awesome!
Glad you liked the recipe and thanks for taking the time out to share your wonderful feedback with me.
Means a lot!