Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 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; 1/2 cup butter at room temperature; 1 Pack of Cream Cheese; 1 tsp Vanilla extract; 3 cup sugar powder well sieved

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!!!!

Red Velvet Cupcakes

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Recipe details

Yield 6 Big Cupcakes
Time spent: Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

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

Instructions

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.

Tips

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.

Comments

Ronald Mcelyea on Feb 23, 2023

I was wondering if plain flour could be substituted for the whole wheat? Or is it because of not having the eggs

2 Reply
- Manisha Mishra on Feb 25, 2023
  
  Yes you can substitute all purpose flour...
  
  Like
Shirley hursh on May 12, 2023

Where do you find beet root juice?

1 Reply
- Manisha Mishra on May 16, 2023
  
  It's a vegetable, just extract the juice. Or you can use red food colour for baking
  
  Like

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