Today we are sharing the recipe for these Eggless Red Velvet Cupcakes with Cream Cheese Frosting.
Red velvet cake is a classic cake which is good for any kind of celebration. But it will be perfect for Valentine’s Day which is around the corner.
So what exactly is red velvet cake? Isn’t it just cake with red food color? Well I can assure you that red velvet cake is no ordinary cake for sure. It is made using cocoa powder, vinegar and buttermilk and the reaction between these ingredients is what gives the cake the red (almost maroon) color. However, these days every one adds in food color to intensify the red color. The cake has a very slight chocolate flavour and the buttermilk gives it a nice tangy taste. Although I personally feel that the cream cheese frosting is the best part of the cake as it is delicious, creamy and not too sweet.
I had wanted to bake red velvet cupcakes ever since I started baking. I had attempted to make them around 4 years back for my parents anniversary. The cupcakes turned out good but didn’t have a very strong red color. Plus they tasted like a normal chocolate cake. I decided that I have to make these cupcakes again for sure. This year I decided to make these red velvet cupcakes and I was super excited. I decided to make an eggless version and found the perfect recipe. But since I wanted to make a small batch of cupcakes and not a full cake, I adapted the recipe and halved it. The cupcakes turned out amazing and I was super happy. I just couldn’t wait to share it on the blog.
These red velvet cupcakes are moist and delicious and the cream cheese frosting gives it a lovely flavour. I think you should definitely try making these red velvet cupcakes for your loved ones. You can make them for any kind of celebration and it will be perfect for Valentine’s Day too. The recipe can be doubled in case you want to make a cake.
Red Velvet Cupcakes with Cream Cheese Frosting (Eggless)
Makes: 8 to 9 regular size cupcakes
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml, 1 tablespoon = 15ml
- 3/4 cups cake flour (see notes on how to make this)
- 1/2 cup granulated sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk
- 1/2 tablespoon white vinegar or lemon juice
- 2 tablespoons plus 2 teaspoons vegetable oil, (or use any flavorless oil)
- /2 teaspoon vanilla extract
- 1/2 teaspoon red food color (see notes)
For the cream cheese frosting
- 70 grams unsalted butter, softened
- 180 grams cream cheese, softened
- 1 and 1/4 cups icing or confectioners’ sugar, sifted (adjust as required)
- 1/2 teaspoon vanilla extract
- Preheat your oven to 180°C for 10 minutes and line a muffin tin with cupcake papers.
- Make the instant buttermilk: Take 1/2 cup of milk and mix in 1/2 tablespoon of white vinegar or lemon juice. Stir it well and keep it aside for at least 10 minutes. After 10 minutes the milk will curdle and then you can use it.
- In a bowl, mix together the flour, sugar, baking soda, cocoa powder and salt.
- In a separate bowl, mix together oil, buttermilk (or soured milk) and vanilla essence and combine well.
- Gently add the dry to the wet mixture and fold together till it forms a smooth batter of dropping consistency. Then add the red food coloring and give it a quick mix.
- Now using two tablespoons or an ice cream scoop fill each of the cupcake liners with the batter and bake at 180°C for around 20 to 25 minutes or until done. (Mine were done at 25 minutes but check the cupcakes at the 20 minute mark for doneness, as each oven is different)
- To know if it done, insert a toothpick in the center and if it comes out clean, that means it is done. If the toothpick comes out with wet batter then bake for few more minutes till fully done.
- Remove the cupcakes from the oven and allow it to cool completely before frosting.
To make the cream cheese frosting:
- Add softened butter and cream cheese into a big bowl and using an electric hand mixer, beat on medium speed until light and fluffy. This will take around 3 to 4 minutes. Don’t forget to scrape the sides of the bowl occasionally. You may also use a stand mixer to make this.
- Once it’s creamy, add the vanilla extract and beat for a few seconds.
- Then slowly start adding in the powdered sugar, little at a time in batches.
- Beat on a low speed at first and once the sugar is mixed in, then increase the speed to medium-high and beat for another 1 to2 minutes. Again, make sure that you scrape the sides of the bowl occasionally.
- Continue this method until you get a thick and creamy consistency. You may need more or less sugar than mentioned in the recipe. I used around 1 and 1/4 cups of powdered sugar until I got the right consistency.
- To make cake flour: Take 3/4 cup of all-purpose flour (maida) in a bowl. Then remove 1 and a half tablespoon of flour and replace it with 1 and a half tablespoon of corn flour. Mix well and it is ready to use.
- I used powdered food color but you can use gel food color too. You may require more or less amount than mentioned in the recipe, depending on the brand you use. Avoid using liquid food coloring as they don’t give a very strong color and you may end up using too much.
Thank you for going through our recipe. In case you make this, do share a picture with us on instagram (either @the_epicurious_explorers or @ suz_bakes), or via email (firstname.lastname@example.org).