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Eggless Red Velvet Cupcakes

By Jigna
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!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine American, World
Course Dessert
Diet Eggless, Vegetarian
Servings 12 Cupcakes

Ingredients
  

For The Cupcakes

  • 1¼ cups (150g) cake flour
  • 1 tablespoon cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup (70g) unsalted butter softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 2 tablespoon (30ml) oil
  • 1 teaspoon pure vanilla
  • ½ teaspoon white vinegar
  • ¾ cup (180ml) buttermilk (see notes for DIY buttermilk)
  • Red food gel color as required

For The Whipped Cream Cream Cheese Frosting

  • 120 g cream cheese (cold)
  • ⅓ cup (40g) icing sugar (or add to taste)
  • ½ teaspoon pure vanilla
  • A pinch of salt
  • 1 cup (240ml) whipping cream (cold)

Instructions
 

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 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 Whipped Cream Cream Cheese 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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. White Vinegar: Adding white vinegar makes the cupcakes fluffy and helps to brighten the red color. Instead of white vinegar, you can use apple cider vinegar.
  5. Cream Cheese: Use the original cream cheese block and not the spread.
  6. 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.
  7. 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.
  8. Freezing: You can freeze the unfrosted cupcakes for up to a month.

Nutrition (Approximate Values)

Calories : 284kcalCarbohydrates : 27gProtein : 3gFat : 19gSaturated Fat : 10gPolyunsaturated Fat : 1gMonounsaturated Fat : 6gTrans Fat : 0.2gCholesterol : 47mgSodium : 166mgPotassium : 74mgFiber : 0.5gSugar : 18gVitamin A : 601IUVitamin C : 0.1mgCalcium : 54mgIron : 0.2mg
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