Eggless Red Velvet Cupcakes

Eggless Red Velvet Cupcakes are buttery, fluffy, super moist, and soft with tender crumbs. And further, these cupcakes are topped with light, fluffy, sweet, and slightly tangy whipped cream cream cheese frosting!

Making these moist and delicious Eggless Red Velvet Cupcakes is incredibly easy and quick. The batter comes together in minutes, and making whipped cream cream cheese frosting is fast, too!

Jump to:

• About Eggless Red Velvet Cupcakes
• Why You Will Love These Cupcakes
• Ingredients
• Step-by-Step Directions
• Storing Suggestions
• Helpful Tips
• More Eggless Desserts
• Recipe Card

About Eggless Red Velvet Cupcakes

Honestly, these Red Velvet Cupcakes are not only for valentine’s day! They are so easy to make and do not require any seasonal ingredients. So, these goodies can be enjoyed anytime with your loved ones.

These cupcakes taste vanilla with a mild cocoa flavor and are tinted with red. But the cupcakes taste at their best with the velvety cream cheese frosting. The frosting adds velvety touch to the cupcakes and provides a lovely tang flavor to the sweet cupcakes.

But I like to make cream cheese frosting with whipped cream rather than butter. Cream cheese frosting with whipping cream is much lighter than with butter. Also, we need to add less sugar to whipped cream cream cheese frosting!

So this time, I have topped the cupcakes with light and fluffy whipped cream cream cheese frosting. This frosting will still provide the delicious cream cheese flavor but with less sugar and lightness. And if you are not a fan of cream cheese frosting, you can increase the amount of whipping cream and cut the tang of cream cheese.

Just like red velvet cake, these cupcakes also have a velvety texture and look beautiful. So these cupcakes are stunning and perfect for showing affection to your loved ones.

Why You Will Love These Cupcakes

• Red Velvet Cupcakes are buttery, delicious, and totally irresistible.
• They are super moist, soft, tender, and fluffy.
• The recipe is easy and quick.
• These cupcakes are topped with light and fluffy whipped cream cream cheese frosting.
• Red Velvet Cupcakes are perfect for any celebration with your loved ones.
• They are eggless and vegetarian.
• The recipe requires only a few ingredients.

Ingredients

1. Cake Flour or All-Purpose Flour: I have used cake flour to make these cupcakes. Cake flour provides a soft and delicate but tight crumb texture. However, I have also made the cupcakes using all-purpose flour, which tastes the same. So use whatever is handy to you, cake flour or all-purpose flour.
2. Cocoa Powder: We need to add a little bit of cocoa powder to get a hint of chocolate flavor. If you want, add more cocoa powder, but please note that it will affect the cupcakes’ red color.
3. Baking Powder and Baking Soda: They are essential as leavening agents. Do not interchange with each other. Also, make sure that they are active and not expired.
4. Salt: It provides the perfect contrast to the sweetness.
5. Unsalted Butter: Butter beautifully compliments the vanilla and little chocolate flavors. Use unsalted and softened to room temperature butter.
6. Granulated Sugar: Adding 150g of sugar will make the cupcakes moderately sweet.
7. Oil: I added oil with melted butter to provide more moisture to the red velvet cupcakes.
8. Buttermilk: I have used store-bought buttermilk for this recipe. But you can certainly prepare DIY buttermilk at home. Add 2 teaspoon of white vinegar to ¾ cup of milk, stir, and let it stand for five minutes. And your homemade buttermilk will be ready in no time!
9. White Vinegar: Adding ½ teaspoon white vinegar to the butter mixture will make the cupcakes fluffy and will also help brighten the red color. And if you make buttermilk at home, you will need more white vinegar to add to the milk.
10. Pure Vanilla: Use pure vanilla if possible for the best flavor.
11. Red Food Color: Use red gel food color, and do not add too much color at once; add a little at first. Once you know the intensity of the color, you can then add it accordingly.

Step-by-Step Directions

Making The Cupcakes

• Preheat the oven to 350°F (180°C).
• Line the cupcake pan with cupcake liners and set it aside.
• Sift flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl.
• Then whisk well and set aside.

• In a stand mixer, using a paddle attachment or with a hand-held electric mixer, beat the butter and sugar until light and fluffy.
• Scrape the sides and bottom of the bowl with a spatula as needed.

• Add oil, ½ teaspoon white vinegar, and vanilla.
• Mix until everything is well combined and the mixture is smooth.

• Add food color and mix until the color is well incorporated.
• Scrape the sides and bottom of the bowl.

• Then add dry ingredients and buttermilk, and mix on low speed until everything is just combined.
• Do not overmix and scrape the sides and bottom of the bowl.

• Transfer the batter to the cupcake liners using an ice cream scoop or spoon.
• Fill each cupcake liner up to two-thirds of the way.

• Bake for 18-22 minutes or until a skewer inserted in the center of the cupcake comes out clean.
• Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
• Then transfer them to a wire rack to cool completely.

Making The Frosting

• Using a hand-held or stand mixer fitted with the whisk attachment in a large bowl beat cream cheese on medium speed for about two minutes or until smooth.

• Add confectioners’ sugar, vanilla, and a pinch of salt.
• Mix on low speed for a few seconds or until sugar is mixed in.

• Now turn the mixer to medium-high speed and gradually add the whipping cream. Continue beating until the frosting reaches just the stiff peaks.
• Ensure not to overwhip the frosting; otherwise, it will turn into a weird soapy mixture.
• Use the frosting immediately to frost the cupcakes, or you can refrigerate the frosting for a day.

Frosting The Cupcakes

• Once the cupcakes are cooled completely, fill the piping bag with the prepared frosting and pipe it on the top of each cupcake.
• I crumbled one cupcake and used those crumbs to sprinkle on the frosting.

Storing Suggestions

• Store the Eggless Red Velvet Cupcakes without frosting at room temperature for two days, tightly covered. And then, you can frost the cupcakes before serving.
• After topping the cupcakes with frosting, you can keep them at room temperature for a couple of hours. But then place them in the refrigerator, tightly covered, for up to 3-4 days.
• However, if your kitchen is warm, I recommend serving the cupcakes immediately after frosting or placing them in the fridge until you are ready to serve because whipped cream will not sustain for longer in a warm kitchen.

Helpful Tips

• Flour: I have used cake flour as it makes the cupcakes delicate with soft crumbs. And I have also made the cupcakes using all-purpose flour with the same taste. So use the flour which is present in your pantry.
• For the Moist and Tender Cupcakes: Measure the ingredients correctly, and use the kitchen scale if possible for accurate measurements. Also, after adding dry ingredients to wet ones, do not overmix. Instead, mix it only until everything is just combined.
• DIY Buttermilk: Make your own substitute if you do not have buttermilk. Add 2 teaspoon white vinegar to ¾ cup of milk, stir, and let stand at room temperature for 5 minutes. And use this mixture as a buttermilk for the recipe.
• White Vinegar: Adding white vinegar makes the cupcakes fluffy and also helps brighten the red color. Instead of white vinegar, you can use apple cider vinegar.
• Cream Cheese: Use the original cream cheese block and not the spread. 
• Frosting: You can slightly change the cream cheese and whipping cream ratio per your taste preference. If you do not like the tang flavor of cream cheese, you can add a little less of it or add more whipping cream.
• Make-Ahead: You can make the cupcakes ahead of time. And keep the cupcakes at room temperature, tightly covered for two days. Then you can top the cupcakes with frosting.
• Freezing: You can freeze the unfrosted cupcakes for up to a month.

More Eggless Desserts

You May Like More Treats

• Eggless Chocolate Cake / Eggless Small Chocolate Cake
• Coffee Cupcakes
• Thumbprint Cookies (Eggless)
• Baked Banana Donuts (Eggless)
• Double Chocolate Muffins (Eggless and Bakery-Style)

Recipe Card