Bakery-Style Eggless Red Velvet Cupcakes Recipe | Red Velvet Cupcake Recipe
Red Velvet Cupcake Recipe There’s something magical about Red Velvet Cupcakes—that striking red hue, the soft and moist crumb, and the rich, creamy frosting that melts in your mouth! What if we told you that you could recreate bakery-style eggless Red Velvet Cupcakes at home with just a few simple steps? Yes, you heard it right! This tried-and-tested recipe from my baker friend guarantees fluffy, moist cupcakes with fewer air pockets and a luscious cream cheese frosting.
Why settle for store-bought cupcakes when you can make perfectly soft, velvety, and delicious homemade cupcakes? Whether it’s Valentine’s Day, birthdays, anniversaries, or a simple tea-time indulgence, these cupcakes are sure to impress! Just blindly follow the steps and enjoy the best-ever homemade eggless Red Velvet Cupcakes.
So, let’s dive into the recipe and bake up some magic!
That’s it! Your bakery-style Eggless Red Velvet Cupcakes are ready to impress! Enjoy this simple, fail-proof recipe for any occasion, and share your love through homemade baked delights.
Let us know how your cupcakes turned out! Happy Baking!
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Tips
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Use gel food coloring for a vibrant red color. Liquid food colors can alter the batter consistency.
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Do not overmix after adding dry ingredients. This keeps the cupcakes light and fluffy.
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Always use thick full-fat curd for the best texture.
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Let cupcakes cool completely before frosting—warm cupcakes will melt the frosting.
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For extra flavor, chill the cupcakes for a few hours before serving.
Bakery-Style Eggless Red Velvet Cupcakes Recipe | Red Velvet Cupcake Recipe - Recipe Video
Bakery-Style Eggless Red Velvet Cupcakes Recipe | Red Velvet Cupcake Recipe
Ingredients
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For Buttermilk Substitute:
- 1.5 tbsp Vinegar
- 120 ml Milk
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Dry Ingredients:
- 160 gms Maida (All-purpose flour)
- 1 tbsp Cocoa Powder
- ¼ tsp Salt
- ½ tsp Baking Powder
- ½ tsp Baking Soda
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Wet Ingredients:
- 60 gms Full-fat Thick Curd
- 120 gms Refined Oil
- 150 gms Granulated Sugar
- 1 tsp Red Gel Food Color
- 1.5 tsp Vanilla Extract
- 115 gms Unsalted Butter
- 240 gms Powdered Sugar
- 225 gms Cream Cheese
Instructions
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Method:
1). In a bowl, mix 1.5 tbsp vinegar with 120 ml milk and let it sit for 5 minutes to create a homemade buttermilk substitute. This gives the cupcakes a soft texture.
2). Sieve together maida, cocoa powder, salt, baking powder, and baking soda into a mixing bowl. Sifting is important to aerate the flour and ensure an even rise.
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3). In a large mixing bowl, whisk together curd, buttermilk, oil, sugar, red food colour, and vanilla extract. Beat on high speed until the sugar dissolves completely.
4). Gradually add the dry ingredients in 3 parts into the wet mixture using the cut and fold method. Be gentle—overmixing can develop gluten and make the cupcakes dense.
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5). Fill a piping bag with the batter and pipe it into cupcake liners until they are half-filled.
6). Use a toothpick to run around the cupcake liner to ensure the batter spreads evenly. Tap the tray gently to release air bubbles.
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Bake the Cupcakes:
1). Preheat the oven to 170°C (340°F) for 10 minutes.
2). Place the cupcake tray in the oven and bake for 18-20 minutes.
3). After 20 minutes, insert a toothpick into the centre of a cupcake. If it comes out clean, they are perfectly baked.
4). Remove from the oven and cool on a wire rack. Allow them to come to room temperature before frosting.
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Cream Cheese Frosting & Decoration:
1). Beat unsalted butter until pale and fluffy.
2). Gradually add powdered sugar and continue beating until creamy.
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3). Add cream cheese and beat until you get stiff peaks. If the frosting is too runny, refrigerate for 30 minutes before piping.
4). Transfer the frosting to a piping bag fitted with a nozzle.
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5). Frost the cooled cupcakes with swirls of cream cheese frosting.
6). Store in an airtight container in the refrigerator for 4-5 days and serve chilled.
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