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4.35 from 44 votes

Eggless Red Velvet Cupcakes

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.
Course Dessert
Cuisine American, Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Calories 367kcal
Author Ruchi




  • cup Oil or unsalted vegan butter
  • 1 cup Vegan Milk or Regular Milk
  • 1 tablespoon Vinegar
  • cup Superfine Sugar
  • 2 teaspoon Vanilla essence
  • ½ cup Water




  • Preheat oven to 350 degrees F . Line two 12-count muffin pans with 18 cupcake liners and set aside.
  • In a large mixing bowl, whisk together all-purpose flour, 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, and vinegar to the mixing bowl.
  • Mix in the dry ingredients alternating it with water. Add the dry ingredient first then alternate it with water. 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 18 cupcake liners. Fill each liner about halfway full.
  • Bake in a preheated oven 18-20 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.


» 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.


Calories: 367kcal | Carbohydrates: 50g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 204mg | Potassium: 68mg | Sugar: 37g | Vitamin A: 545IU | Calcium: 34mg | Iron: 0.9mg