Eggless Red Velvet Cupcakes

4.62 from 49 votes

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.

Prep: 10

Cook: 25

Total: 35

Course: Dessert

Cuisine: Eggless, Vegan

Servings:

Calories: 395kcal

Author: Ruchi

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

US Customary - Metric

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

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

This recipe uses Wilson red gel color that renders perfect deep red to our cupcakes.

Can I use any natural food color for this recipe?

Yes, sure you can! A natural food color made with beetroot can be safely used to make these red velvet cupcakes.

Can I use dry red powder for this recipe?

Yes, you certainly can! But you should be careful while adding dry color as this is more concentrated than liquid. I would suggest you add half a tablespoon of dry color to the dry ingredients and whisk it well.

If you feel that the desired color is still not achieved, you can add more of the dry color, but add it gradually, ½ a teaspoon at a time.

Can I make these delicious cupcakes ahead of time?

Yes, these tasty cupcakes are incredibly moist and an excellent option for making a day or two before you need them. These will stay perfect for at least a week when stored in an airtight container, making them a marvelous choice for enjoying special moments.

How can I store the leftovers of these Red Velvet Cupcakes?

You should follow the below-mentioned instructions when storing the leftovers of these cupcakes —

Cream cheese frosting — The prepared frosting lasts for up to 1 week if refrigerated in an airtight container. It stays good for up to 3 months when stored in a freezer in a freezer-safe container/ bag. However, it needs to be thawed overnight in the refrigerator before use.

Unfrosted cupcakes — You can store the unfrosted cupcakes in an airtight container at room temperature for up to 2 days. When frozen in a freezer-safe container/bag, these stay good for up to 2 months. When ready to use, thaw at room temperature, decorate as you please, and dig in!

Frosted Cupcakes — Leftovers of these yummy red velvet cupcakes can be kept in an airtight container and refrigerated for up to 1 week. You can use a tall container to accommodate the frosting easily without spoiling it. Please do not freeze the frosted cupcakes, as the cream frosting will not be delectable after thawing.

Nutrition