Red Velvet Cupcakes

Manisha Mishra
by Manisha Mishra
6 Big Cupcakes
35 min

As I often bake tea time cakes or cupcakes for my family & everyone, I enjoy it with a cup of hot tea or coffee. I just love baking during the weekend and stock it for a week.

Last weekend, I baked these amazing Eggless Red Velvet Cupcakes for my daughter & she just loves homemade cake. I baked it in the evening and gave her a surprise late night and her reaction was worth capturing! she was completely blown away by the surprise and couldn't believe it for a while and was very very happy and excited to eat 😁.

As this is an eggless recipe, I have used buttermilk instead of eggs. Buttermilk gives softer texture & a hint of tang and it's really a best substitute for eggless cake. I have used Beetroot juice that give natural colour to the cake but you can add red food colour if you want.

This Eggless Cupcakes recipe is worth a try. So do try this amazing version of Red Velvet Cupcakes.

Let's check out the Ingredients & recipe to make this delicious cupcakes. If you like this Eggless recipe then please comment down below, I would love to read your thoughts!!!!


Recipe details
  • 6  Big Cupcakes
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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For Cake
  • 1.5 cup whole wheat flour
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • Pinch of salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup sugar powder
  • 1½ cup buttermilk
  • 1 tsp vanilla extract
  • 5 tsp Beetroot juice
For Frosting
  • 1/2 cup butter at room temperature
  • 1 Pack of Cream Cheese
  • 1 tsp Vanilla extract
  • 3 cup sugar powder well sieved
For Cake
In a large mixing bowl take butter and sugar powder, beat smooth until fluffy & light.
Add buttermilk, vanilla extract & beetroot juice then beat at low speed and combine it well.
In another bowl, sieve all purpose flour, cocoa powder, baking soda, baking powder and salt.
Add the dry ingredients to the wet ingredients gradually in 2 to 3 batch and fold the batter until combines well.
Red velvet cupcake batter is ready, now pour the batter into the lined cupcake tray & tap it twice to remove air bubbles.
Bake in a preheated oven for 20 to 25 minutes or until the toothpick inserted in the center comes out clean.
Once baked, remove the muffin pan from the oven.
Carefully remove the cupcakes from the pan and transfer it to a wire rack, allow to cool down completely.
For Frosting
In large bowl, beat butter and cream cheese until smooth and creamy.
Then add powdered sugar in 2 to 3 batch & beat until frosting reach stiff peak.
Lastly add vanilla extract & just fold it. Cream cheese frosting is ready.
  • Instead of buttermilk you can use 1½ cup milk and add 1 tsp of vinegar to it.
  • Buttermilk gives softer texture & a hint of tang. Best substitute for eggless cake.
  • Beetroot juice give natural colour to the cake but you can add red food colour if you want.
Manisha Mishra
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