These Easy Eggless Red Velvet Cupcakes are tender, light, moist and delicious all at once!! They are super easy to whip up for your next get-together. Perfect for crowded birthday parties and school celebrations.
If you’re on the hunt for the most delicious and Easy Eggless Red Velvet Cupcake recipe in the universe, look no further, you have found it right here, right now.
My husband is a huge fan of Red Velvet So since Valentine’s day is just around the corner I thought it would be fun to make some fluffy, moist and totally irresistible cupcakes.
These cupcakes are wonderfully tender, light, and moist all at once!!
They’re the kind of cupcakes that cause joy as you sink your teeth into one.
I generously frosted these with my favorite cream cheese frosting, which pairs beautifully with red velvet and adds some vibrancy to these cupcakes.
How do you make cupcakes without eggs?
The best way to make cupcakes without eggs is finding the right combination of leavening agents, such baking powder and/or baking soda, and acids, such vinegar, lemon juice, buttermilk, yogurt, sour cream, etc…When leaveners and acids are combined they react and produce gas (bubbles) that will make the cupcake fluffy.
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These Easy Eggless Red Velvet Cupcakes are joy in every single bite.
These Easy Eggless Red Velvet Cupcakes are tender, light, and moist and delicious all at once!! They are super easy to whip up for your next get-together. Perfect for crowded birthday parties and school celebrations.
- 1 ¾ cups (175 gr) self-rising flour
- ¼ cup (26 gr) unsweetened cocoa powder
- 1 cup (200 gr) sugar
- 1/2 cup (113.4 gr) unsalted butter ,softened (1 stick)
- 1 tablespoon (15 ml)vegetable or canola oil
- 1 teaspoon (5 ml)vanilla extract
- 1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
- 1 tablespoon (5 ml) apple cider vinegar
- 2 teaspoons (10 ml) red food color (see notes)
- 8 oz (226 gr)cream cheese ,softened
- 1 cup (113.4 gr) unsalted butter ,softened
- Pinch of kosher salt
- 2 teaspoons (10 ml)pure vanilla extract
- 4 cups (560 gr) confectioners' sugar ,more if needed
Preheat oven to 350º F. Line the cupcake pans with liners and lightly spray them with cooking spray.
Combine flour and cocoa powder in a bowl. Set aside.
In the bowl of your stand mixer fitted with paddle attachment mix beat together butter and sugar until smooth on medium speed. Once smooth add oil and vanilla; mix until well combined. Add milk and vinegar. Add the food coloring and keep mixing until well combined.
Add the flour mixture; mix just until combined. Please do not overmix.
Divide batter evenly among liners, about three-quarters full each.
Bake for 18 - 22 minutes on the same shelf, or until a toothpick inserted into the center comes out clean.
Let it rest for 5 minutes in the pan then turn out onto a cooling rack and allow to cool completely before frosting.
Beat in a large bowl with an electric mixer the softened cream cheese and butter on medium speed for 3 - 4 minutes, scraping bowl occasionally, until smooth and creamy.
Stir in salt and vanilla, then stir in confectioners' sugar. Add more confectioners' sugar as needed until frosting is a thick spreadable consistency. If it's too thick you can add a 1 tablespoon of milk. If it's too thin you can add more confectioners' sugar.
1 cup = 250 ml / 121.52 g
1 tablespoon = 15 ml
The amount of color you need to add depends on the brand of food color you are using, add till your batter turns a nice red in color. I used around 2 teaspoons. This is the one I always use.
LOOKING FOR MORE EGGLESS RECIPES?
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