Red Velvet Cupcakes are moist, soft and delicous. They are super easy to make especially for your loved ones on Valentines day. Easy Red Velvet Cupcakes with step by step pictures and video.
These cupcakes are so tempting that they are such a crowd pleaser perfect for any parties or gettogethers or just to surprise your loved ones for Valentines day.
When I was putting the list of recipes to post for Valentines day the first on my list was to try Red Velvet Cupcakes Recipe. I am so glad that they turned out so good exactly the way I wanted.
Generally red velvet cupcakes are served with cream cheese frosting. Though these cupcakes taste delicious on its own, cream cheese frosting is a perfect combo. And the cream color on red looks so pretty isnt it?!
Red velvet cupcakes itself is a treat especially to kids and togetehr with cream cheese frosting it is out of the world.
Red Velvet Cupcakes – Eggless Recipe
- Instant buttermilk : To begin with first mix vinegar with milk to get instant buttermilk. You can even use fresh buttermilk if you have.
- Wet mix : First combine sugar and oil until creamy, then add curd,vanilla essence, food color together with prepared buttermilk. Whisk well.
- Dry mix : Now sieve flour, baking soda and coco powder into the wet mix. Mix well to form a runny batter. Scoop out the batter add to cupcake liners. Bake, pipe frosting ad serve
Using good quality food color is a must for this recipe as we need more food color to get that exact red velvet color. I used water based food color, you can also use gel based if you have.
Next to curd buttermilk is an excellent egg replacer. In addition it makes the texture of the cupcake so moist and soft, do try this and enjoy!
Variations
- You can add dark chocochips along with the batter.
- If you dont have reach to cream cheese then you can melt white chocolate(even milky bar) using double boiling method and add as frosting.
- I wouldn’t suggest to alter the recipe, may be sugar along you can increase a bit if you prefer a very sweet cupcake.
- You can use fresh buttermilk replacing milk and vinegar.
Storage
Red velvet cupcakes keeps well in room temperature for 1-2 days and 3-5 days in fridge.
Other Related Recipes
- Butterscotch pudding
- Red velvet hot chocolate
- Chocolate cupcakes
- Little hearts cookies
- Vanilla cupcakes
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📖 Recipe Card
Red Velvet Cupcakes
Ingredients
To prepare buttermilk:
- 1 cup milk
- 1 tablespoon vinegar
- 1 cup flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
To be sieved:
- 1/2 cup castor sugar
- 1/4 cup oil
- 1/2 teaspoon vanilla
- 1/4 cup curd
- 1.5 tablespoon red food color
For cream cheese frosting:
- 1/2 cup cream cheese
- 1/4 cup butter
- 1/2 teaspoon vanilla
- 1 cup icing sugar
Instructions
- To begin with first add vinegar with milk. Leave undisturbed for 10 mins.
- Milk curdles like this, instant buttermilk ready. Set aside. You can even use fresh 1 cup buttermilk if you have.
- To a mixing bowl - add oil and sugar. I have used castor sugar here so that it gets easily dissolved. However you can use regular crystal sugar too.
- Whisk well for a minute.
- Now add curd mix well.
- Next add vanilla essence and red food color.
- Mix well,then add prepared buttermilk and mix it well.
- To this add flour, baking soda and coco powder to a sieve.
- Sieve the flour mixture into the wet mix.
- Mix well to form a runny batter. Red velvet cupcakes are on its way to get ready.
- Use a icecream scooper for scooping to get even sized cupcakes. While you do this preheat oven at 180 deg C for 10 mins.
- Add batter to cupcake liner only till 3/4 th.
- Bake in preheated oven at 180 deg C for 20-25 mins or until a toothpick inserted in center comes out clean.Set aside to cool completely.Meanwhile we can prepare the cream cheese frosting.
- Cream cheese frosting:Get all your ingredients ready.
- To a mixing bowl : add cream cheese and butter.
- Beat well in high speed using a electric mixer. Beat until creamy.
- Now after that add vanilla essence.
- Beat once for even mixing.
- Add icing sugar to a sieve and sieve into the cream cheese butter mixture.
- Whisk until stiff peaks form liek shown here.
- It should be thick and creamy.
- Fill the frosting into the piping bag.
- Pipe on the cooled cupcakes. Add sprinkles over it.
- Eggless red velvet cupcakes are ready! These cupcakes tastes damn delicious together with cream cheese frosting.
Video
Notes
- Use good quality food color for even mixing and perfect color.
- I use homemade curd which was a bit runny only and it works well for this recipe.
You do not need thick curd.
In addition you can even add nuts for topping if you like.
I wanted to give a velendtines special looks so added heart sprinklers that I bought for this sake. - To check whether cupcakes are done or not always use a toothpick in the center to check.
- Make sure to cool down the cupcakes completely before frosting otherwise frosting will start melting.
- Keep the frosting in fridge for it to thicken if you feel its runny.
- I used a little less sugar for frosting to avoid over sweetness and to get the perfect consistency to pipe. Hence I suggest to add icing sugar little by little if you are adding more than 1 cup.
Red Velvet Cupcakes Recipe Step by Step
1.For making instant buttermilk : To begin with first add vinegar with milk. Leave undisturbed for 10 mins.
2.Milk curdles like this, instant buttermilk ready. Set aside. You can even use fresh 1 cup buttermilk if you have.
3.To a mixing bowl – add oil and sugar. I have used castor sugar here so that it gets easily dissolved. However you can use regular crystal sugar too.
4.Whisk well for a minute.
5.Now add curd mix well.
6.Next add vanilla essence and red food color.
7.Mix well,then add prepared buttermilk and mix it well.
8.To this add flour, baking soda and coco powder to a sieve.
9. Sieve the flour mixture into the wet mix.
10.Mix well to form a runny batter. Red velvet cupcakes are on its way to get ready.
11.Use a icecream scooper for scooping to get even sized cupcakes. While you do this preheat oven at 180 deg C for 10 mins.
12.Add batter to cupcake liner only till 3/4 th.
13.Bake in preheated oven at 180 deg C for 20-25 mins or until a toothpick inserted in center comes out clean.Set aside to cool completely.Meanwhile we can prepare the cream cheese frosting.
14.Cream cheese frosting: Get all your ingredients ready.
15.To a mixing bowl : add cream cheese and butter.
16.Beat well in high speed using a electric mixer. Beat until creamy.
17.Now after that add vanilla essence.
18.Beat once for even mixing.
19.Add icing sugar to a sieve and sieve into the cream cheese butter mixture.
20.Whisk until stiff peaks form liek shown here.
21.It should be thick and creamy.
22.Fill the frosting into the piping bag.
23.Pipe on the cooled cupcakes. Add sprinkles over it.
Eggless red velvet cupcakes are ready! These cupcakes tastes damn delicious together with cream cheese frosting.
Expert Tips
- Use good quality food color for even mixing and perfect color.
- I use homemade curd which was a bit runny only and it works well for this recipe. You do not need thick curd.
- In addition you can even add nuts for topping if you like. I wanted to give a velendtines special looks so added heart sprinklers that I bought for this sake.
- To check whether cupcakes are done or not always use a toothpick in the center to check.
- Make sure to cool down the cupcakes completely before frosting otherwise frosting will start melting.
- Keep the frosting in fridge for it to thicken if you feel its runny.
- I used a little less sugar for frosting to avoid over sweetness and to get the perfect consistency to pipe. Hence I suggest to add icing sugar little by little if you are adding more than 1 cup.
Swarnalatha
Hi sharmi, I always loved your style of cooking. I just wanna know where do you get those baking utensils from??like white based ceramic cups?? Could you please share me the link pls.
Thank you.
Sharmilee J
Thank u so much!
The measuring cups are from a brand named pioneer woman bought it from desertcart website