Red Velvet Cupcakes - Eggless

Red Velvet Cupcakes contain eggs usually but many people in Indian dont even touch eggs. So I always try bake cakes or muffins without cake. These Red Velvet Cupcakes are just amazing. Try this one and Im sure you will never go back to the normal version of making these yummy cupcakes.


All purpose flour 1 Cup (16 tbs)
Corn starch 2 Tablespoon
Baking powder 1/2 Teaspoon
Salt 1/4 Teaspoon
Cocoa powder 2 Tablespoon
Unsalted butter 1/4 Cup (4 tbs) (room temperature)
Sugar 3/4 Cup (12 tbs)
Vanilla extract 1/2 Teaspoon
Buttermilk 3/4 Cup (12 tbs)
Red food coloring 2 Tablespoon (as needed)
Lemon juice 1 Teaspoon
Baking soda 1/2 Teaspoon
For the cream cheese frosting:
Unsalted butter 1 Tablespoon (room temperature)
Cream cheese 2 Ounce (room temperature)
Confectionery sugar 1 Cup (16 tbs)



1. Preheat the oven to 350 degrees F.

2. Prepare the muffin cups with the cupcakes liners, set aside.


3. In a bowl shift all-purpose flour, corn starch, unsweetened cocoa powder, baking powder and salt, mix using a spoon and set aside.

4. In another bowl combine unsalted butter and sugar and vanilla, cream everything using a hand blender until smooth.

5. Pour buttermilk in parts and blend until well combined, add half of the flour and blend. Finally add the remaining flour mixture and blend until well combined and batter like consistency.

6. In a small bowl combine baking soda and lemon juice and pour this mixture into the batter and mix everything well.

7. Add red food coloring and stir until well combined and you achieve the desired color.

8. Pour the batter halfway through into the muffin tray.

9. Bake in the preheated oven for 20-25 minutes.

10. In the meantime in a bowl combine butter, cream cheese and powdered sugar. Mix everything using a hand blender. Add vanilla and blend until well combined. Once done transfer the icing into the icing bag.

11. Once the cupcakes are done remove and allow it to cool for 10-15 minutes.

12. Frost the cupcakes with cream cheese frosting.


13. Serve after a hearty meal.


To make buttermilk add water to the yogurt and make it watery consistency or combine 1 cup of whole milk with 1 teaspoon of vinegar or lemon juice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 415Calories from Fat 122

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 261 mg10.88%

Total Carbohydrates 70 g23.3%

Dietary Fiber 2 g8%

Sugars 44 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet