In this post, sharing how to make the best red velvet cupcake recipe (with video). Have you tried Red velvet cupcakes before? These are truly a treat and simply irresistible!
They are very easy and turn out so delicious and fluffy. The sweetness balanced with a slight tang from the cream cheese frosting along with the signature red maroonish color is what sets these cupcakes apart from regular ones. If you love cupcakes, try these Eggless Vanilla Cupcakes and Chocolate Cupcakes
These red velvet cupcakes are
butter-free and egg-free tender, light, and moist easy to whip up super delicious melt in mouth crowd-pleaser
Red Velvet Cupcakes are primarily vanilla cupcakes kissed with a hint of cocoa and colored red to match its name. Traditionally these cupcakes got their red color from beet juice but nowadays mostly it’s the red food color that does the trick. These are usually paired with Cream Cheese Frosting for that classic frosting combination. Red velvet cupcakes taste a combination of sweet, tangy, and slightly chocolaty. The tangy taste comes from buttermilk as well as the cream cheese in the frosting and the cocoa powder adds mild chocolate flavoring. Red Velvet cupcakes perfectly match Valentine’s day or even Christmas theme due to the red white color combination. But these are good for any other occasion and celebration. So let’s see what we will need and how to make the easiest and best red velvet cupcake recipe that are moist and completely egg-free!
Recipe ingredients
For the cupcakes
Flour - we will be using all-purpose flour in combination with a little bit of cornstarch. Cornstarch prevents gluten development and creates soft and moist cupcakes. Cocoa powder - I prefer unsweetened cocoa powder. This gives that slight hint of chocolate flavor to these cupcakes. Use a good quality one as little goes a long way for this recipe. Baking soda and baking powder - leavening agents that help the cupcake rise. Buttermilk - This is the signature ingredient for red velvet recipes and makes the cupcake moist with tender crumbs and gives it that tangy flavor. I’ve made buttermilk from scratch using milk and vinegar for this recipe. Sugar - for sweetening the cupcakes. I’ve used granulated sugar. Fats - I prefer canola oil but any flavorless oil will work. Butter can also be used for a richer flavor. Flavors - salt and vanilla extract Red food color -gives it the traditional red color. Use gel food color
For the cream cheese frosting
Butter - Use unsalted butter softened to room temperature, but still cold to touch. If you only have salted butter on hand then just omit the salt called for in the recipe. Cream cheese - Use full-fat cream cheese black softened to room temperature (still cold to touch). Low fat or spreadable cream cheese (which is usually sold in a tub) does not give good results. Confectioner’s sugar - also known as powdered sugar (or to taste) Flavors - salt and vanilla extract.
Step by Step Method
For making the red velvet cupcakes
1 - Preheat the oven to 350°F. Line your cupcake pans with cupcake liners and keep them ready. 2 - To make buttermilk, add vinegar to milk, mix and keep aside for 5 mins to curdle. 3 - In a large mixing bowl, sift together all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt and keep aside. 4 - After 5 mins, once buttermilk is ready, add the other wet ingredients to buttermilk, - oil, vanilla essence, red food color along with sugar. Mix until well combined. 5 - Add the wet mixture to the dry sifted flour mixture. 6 - Mix until well combined and smooth. Do not over mix else the cupcakes will turn out dense. 7 - Divide the batter equally into 12 cupcake liners filling halfway full. 8 - Bake at 350°F for 18 to 20 mins. While the cupcakes are baking make the cream cheese frosting
To make cream cheese frosting
9 - Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free. 10 - Stir in vanilla extract and salt and mix well to combine. 11 - Add powdered sugar 1 cup at a time (I added about 3 cups), and start the mixer on low, gradually increasing the speed until completely combined and smooth. 12 - Creamy smooth cream cheese frosting is ready, keep refrigerated until ready to use. Alternately fit the piping bag with a piping tip, fill it with the frosting, then refrigerate it for 20-30 minutes before piping.
To frost the cupcakes
13 - Check if the cupcakes are done, insert a toothpick and it should come out clean. 14 - Transfer the cupcakes to a wire rack to cool completely before frosting. 15 - To frost, either use a knife or spatula to apply a layer of frosting on the cupcakes or use a piping bag with a tip. I’ve used a 1A tip to frost. 16 - Decorate with some colored sprinkles of choice (optional) and serve!!
Storage
You can store these frosted cupcakes in the refrigerator for about 4-5 days and freeze them for longer use. To freeze, don’t frost the cupcakes, allow them to cool completely, wrap them individually in cling wrap and place in freezer-safe ziplock bag or container, and place in freezer. When ready to eat, thaw at room temperature, frost and serve.
Recipe Tips
Measure the flour right! Spoon the flour and do not scoop it directly using a measuring cup as that will result in more flour making the cupcakes dry. Use a scale if available to measure the flour. Do not over mix the batter once you add the dry ingredients. The key is to mix until just combined otherwise there will be gluten formation which will result in a denser cake. Buttermilk (milk, vinegar mix) and baking soda, and important ingredients that make this cupcake moist and fluffy so do not skip them. Oil can be replaced with butter for a richer flavor. If using butter, cream the butter and sugar together before adding the rest of the ingredients. The crumb texture will be different than cupcakes made with oil. Still delicious!! The amount of food color can vary based on the brand and quality, add as much needed to get that bright red color to your batter. The cream cheese frosting is not as stable as buttercream frosting so keep the frosting design to basic. Powdered sugar is used to thicken the frosting but more sugar can make it too sweet so if you prefer your frosting thicker without making it sweeter, you can add cornstarch. Start with just one tablespoon at a time until desired thickness is reached. If your frosting is too thick, you can thin it by adding a splash of heavy cream or milk at a time until the desired consistency is reached.
Frequently asked questions
More sweet treats
Hope you enjoy this Easy Eggless Red Velvet Cupcake Recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️ ! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
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