This eggless Red Velvet Cupcakes recipe is truly the only one you’ll ever need! These cupcakes are irresistibly soft, moist, and incredibly fluffy, delivering a perfect bite every single time. Their striking red hue gives them an eye-catching appeal, while the subtle cocoa flavor adds just the right depth. Unlike traditional red velvet recipes that rely on eggs for structure and richness, this version uses clever substitutes to achieve the same dreamy texture, without compromising on taste or fluffiness.
What truly elevates these Red Velvet Cupcakes is the luscious swirl of whipped cream cheese frosting on top. Tangy, sweet, and silky-smooth, it complements the cupcake’s delicate cocoa notes beautifully, adding a rich finish to every bite. Whether you’re celebrating Valentine’s Day, a birthday, an anniversary, or just craving something sweet and special, these cupcakes fit the bill perfectly. They’re elegant enough for parties and simple enough for casual indulgence.
Plus, this eggless Red Velvet Cupcakes recipe is beginner-friendly and foolproof, making it ideal for new bakers or anyone looking to whip up a quick dessert without eggs. Once you try them, you’ll find yourself making them again and again, not just for holidays, but whenever you need a little red velvet magic in your day.
You’ll Love This Recipe
- Incredibly Moist Texture: These Red Velvet Cupcakes are made with oil instead of butter, resulting in an ultra-soft, tender crumb that stays moist for days. Even after refrigeration, they remain light and fresh—no dry, dense texture here!
- Delicate Cocoa Note: Each bite carries a subtle chocolate essence thanks to just the right amount of cocoa powder—around 2 tablespoons for a batch of 12. It doesn’t overpower the classic red velvet flavor but adds a lovely depth.
- Balanced Tanginess: A gentle tang comes from a splash of vinegar, giving these Red Velvet Cupcakes their signature red velvet profile. It brightens the flavor and reacts with baking soda for a better rise and airy texture.
- No Eggs, No Compromise: You won’t miss the eggs in this recipe! These cupcakes are incredibly fluffy, tender, and perfectly structured—so much so that no one will believe they’re egg-free.
- Bold, Beautiful Color: While traditional red velvet relied on a natural reaction between acidic ingredients and cocoa for a reddish hue, modern cocoa powders are often Dutch-processed and lack that reaction. That’s why we add food-grade red coloring for a consistently vibrant, eye-catching appearance.
- Celebrate Any Occasion: Their vivid red base and snowy white frosting make these cupcakes perfect for festive moments—Valentine’s Day, Christmas, Canada Day, and more. Add blueberries or blue sprinkles for a patriotic 4th of July treat or serve them at birthdays and bridal showers.
- Whipped Cream Cheese Frosting: Topped with a cloud of smooth, tangy whipped cream cheese frosting, these cupcakes strike the perfect flavor balance—sweet, slightly tangy, and utterly indulgent.
Ingredient Notes:
- Flour: Use regular all-purpose flour—unbleached is ideal for a more natural texture and less processing.
- Sugar: White granulated sugar gives the perfect sweetness and ensures a soft, tender crumb.
- Cocoa Powder: A small amount of natural (non-Dutch) cocoa powder adds just a touch of chocolate flavor, giving the cupcakes their signature red velvet taste without overpowering.
- Baking Powder & Baking Soda: Both are used to ensure a light, fluffy texture since the recipe is egg-free. They react with vinegar and milk for the perfect rise.
- Salt: Just a pinch balances sweetness and enhances the overall flavor.
- Milk + Vinegar: Use full-fat whole milk mixed with white vinegar as a homemade buttermilk substitute. It works better than store-bought buttermilk in eggless recipes by improving texture and tang.
- Oil: Neutral-flavored oils like canola, vegetable, or safflower oil keep the cupcakes moist and light. Avoid strong-flavored oils like olive oil.
- Vanilla Extract: Go for pure vanilla extract—it adds warm, aromatic notes. Avoid artificial vanilla as it can taste synthetic.
- Red Food Coloring: McCormick’s red liquid food color is recommended for achieving that classic red velvet shade. Since modern cocoa is often Dutch-processed and less acidic, food color helps maintain vibrancy.
How To Make Eggless Red Velvet Cupcakes?
1) Start by pouring room temperature full-fat milk into a large mixing bowl—the same bowl you’ll use to make your cupcake batter. Add white distilled vinegar to the milk and give it a gentle stir to combine.
2) Allow this milk-vinegar mixture to sit undisturbed for about 10 minutes. During this time, it will curdle slightly, mimicking the texture and tanginess of buttermilk. Meanwhile, pre-measure and prepare all other ingredients to make the process smoother.
Tip: This homemade buttermilk mixture helps activate the baking soda, ensuring fluffy, airy cupcakes.
Preheat your oven to 350°F (180°C). Line a 12-cup standard muffin tray with paper cupcake liners. Set it aside so it’s ready when your batter is done.
3) In another mixing bowl, add the dry ingredients—flour, sugar, cocoa powder, baking soda, baking powder, and a pinch of salt.
4) Next, whisk everything together well to make sure all the ingredients are evenly blended and there are no lumps.
5) Back to your curdled milk mixture: add in the oil, pure vanilla extract, and red food coloring. Use a wire whisk to beat the mixture until it becomes homogenous and vibrant in color.
6) Now, place a sifter over the bowl with the wet ingredients. Gradually sift in the dry flour mixture in small batches to prevent lumps.
7,8) Begin mixing the wet and dry ingredients together using a whisk. Stir gently but thoroughly until you form a smooth, lump-free batter. Avoid overmixing.
9,10) Gently run a spatula along the sides and bottom of the bowl to make sure all the ingredients are fully combined and no dry bits remain. The final batter should be rich, creamy, and evenly tinted red.
11) Carefully spoon the batter into each muffin liner, filling each one about ¾ full to allow room for the cupcakes to rise without overflowing.
12) Place the cupcakes in the preheated oven and bake them for approximately 20 minutes, or until a toothpick inserted in the center comes out clean. To check for doneness, insert a toothpick into the center of a cupcake—it should come out clean or with a few moist crumbs, but no wet batter.
13) After baking, take the muffin tray out of the oven and allow the cupcakes to rest in the pan for about 5 minutes. This helps them firm up slightly, making them easier to remove without breaking.
After 5 minutes, transfer the cupcakes to a wire cooling rack. Allow the cupcakes to cool entirely at room temperature before applying any frosting, ensuring the topping doesn’t melt or slide off. You’ll notice they have beautifully flat tops—ideal for piping on frosting without any crumbling or cracking.
Tips For Eggless Red Velvet Cupcakes
1) Measure the flour accurately:
Adding too much flour is one of the most common reasons for dense cupcakes. To prevent this, avoid dipping the measuring cup straight into the flour container. Instead, first fluff the flour with a spoon to loosen it. Then gently spoon it into your measuring cup without shaking or tapping, and level off the top with the flat edge of a butter knife. This simple method helps prevent over-packing and ensures light, airy cupcakes.
2) Avoid overmixing the batter:
To achieve light and airy cupcakes, gently combine the wet and dry ingredients just until everything is incorporated—avoid overmixing. Overmixing causes gluten to develop in the flour, which results in a tough, chewy, or gummy texture. The batter should be smooth but not overly worked. Always finish mixing with a spatula for best results.
3) Use milk at room temperature:
Cold milk slows down the curdling reaction when vinegar is added. For quicker and better results, let your milk sit out until it reaches room temperature. This ensures a better chemical reaction with baking soda, giving your cupcakes a nice rise and soft texture.
4) Allow cupcakes to cool completely before frosting:
It’s crucial to let your cupcakes cool down to room temperature before adding any frosting, especially cream cheese-based ones. If the cupcakes are warm, the frosting will melt, slide off, or lose its shape. Patience here results in clean, picture-perfect cupcakes.
5) No cupcake liners? No problem:
If you’re not using paper cupcake liners, don’t forget to thoroughly grease each section of the muffin tin using either butter or oil. This will prevent the cupcakes from sticking and help them release easily after baking.
Storage Instructions:
1) At room temperature (for short-term serving):
If you’re planning to serve the cupcakes within a few hours, you can keep them at room temperature for about 3 to 5 hours—but only if your environment is cool. Since these cupcakes are topped with cream cheese frosting, which is dairy-based, avoid leaving them out too long, especially in warm or humid conditions. Ideally, place them in a covered container to keep the frosting from drying out or becoming runny.
2) In the refrigerator (for longer shelf life):
To keep the cupcakes fresh for a longer period, store them in an airtight container and place them in the refrigerator. They will remain fresh for about 3 to 4 days. The frosting stays firm and the cupcakes maintain their structure. However, refrigeration can make the sponge slightly firm.
3) Before serving (bring to room temperature):
Red Velvet Cupcakes taste best when served at room temperature. If refrigerated, take them out 1 to 2 hours before serving. This allows the cupcake base to soften up and the frosting to become creamy again, enhancing the flavor and mouthfeel.