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Egg-Free Red Velvet Cupcakes

egg-free red velvet cupcakes - featured image
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Deliciously moist and tender egg-free red velvet cupcakes topped with classic cream cheese frosting, perfect for those with egg allergies or anyone wanting a tasty treat without eggs.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240 ml) buttermilk (or dairy-free milk plus 1 tablespoon lemon juice)
  • ½ cup (120 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons red food coloring
  • For the frosting:
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk together buttermilk, vegetable oil, vanilla extract, white vinegar, and red food coloring until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix.
  5. Spoon the batter evenly into the cupcake liners, filling about ⅔ full.
  6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the cupcakes completely on a wire rack before frosting.
  8. To prepare the frosting, beat cream cheese and unsalted butter until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.
  9. Once cupcakes are cooled, generously spread or pipe the cream cheese frosting onto each cupcake.

Notes

Do not overmix the batter to keep cupcakes tender. Use fresh baking soda and vinegar for best rise. Cool cupcakes completely before frosting to prevent melting. For vegan version, substitute buttermilk with almond milk and lemon juice, and use vegan cream cheese and butter alternatives. Gluten-free flour blend can replace all-purpose flour with added xanthan gum if needed.

Nutrition

Keywords: egg-free, red velvet, cupcakes, cream cheese frosting, allergy-friendly, vegan option, gluten-free option

Find it online: https://blairrecipes.com/egg-free-red-velvet-cupcakes-recipe-5-easy-steps-for-perfect-treats/