Eggless Red Velvet Cupcakes Vegan Ruchiskitchen

Its deep red color and perfect sweetness will satisfy your taste buds, and its brilliance will enchant your dessert-loving soul!

Do bake these beauties to blend with your Valentine’s Day theme, and trust me, these cupcakes will be a visual treat that’s hard to resist! Moreover, these individual cupcakes are every cake lover’s dream dessert as they are portion-sized, and can be enjoyed guilt-free. The red food color is a significant game changer that lends these sweet stunners their unique name and identity!

It has a beautiful flavor Is tender and moist Luscious and tangy cream cheese frosting is a cherry on top Scalable recipe and easily customizable too, and A complete crowd-pleaser recipe!

As a bonus, these yummy cupcakes can be made ahead of time and stored in the refrigerator or frozen for later.

Cornstarch — The addition of cornstarch makes the cake tender and lighter in texture as it helps retain moisture, which results in a finer crumb. It stabilizes the cake’s structure by preventing the batter from getting dense. Baking soda and baking powder — These leavening agents give the cake the best rise by providing the required aeration and a beautiful, tender texture after baking. Unsweetened cocoa powder — It adds the signature hint of cocoa color to these cupcakes. This ingredient renders the chocolatey or brown color of the cupcakes and the drool-worthy flavor. Vanilla extract — Adds a blissful flavor and a subtle aroma to the eggless red velvet cupcakes. Milk + vinegar — Buttermilk made of milk and vinegar contributes to these cupcakes’ lovely moisture and tenderness. Vinegar adds a little extra acid that activates the baking soda and helps brighten the red hue. Also, it contributes a subtle tang to the red velvet cupcakes. Red food coloring — Concentrated gel food coloring gives these cupcakes their signature deep red color, making them look irresistible. You can use any good food color, but Wilton gel Red food color works the best. As a substitute to food color natural Beets powder works great too! Unsalted butter — Use softened butter at room temperature before making the frosting. If cold, the frosting will be lumpy. If melted, the frosting will be runny. Vanilla extract — For an enticing flavor and aroma!

For the moistness that stays — Butter adds incredible moisture to the batter, making the cupcakes remain moist for longer. However, you can substitute vegetable oil for butter if you prefer. If you don’t have buttermilk on hand, you can make your buttermilk substitute easily by following these steps: Combine 1 cup milk at room temperature with 1 and 1/4 teaspoon of white vinegar. Stir together and let it sit for 10 minutes. You can now use this fresh buttermilk as directed in the recipe below. For the love of chocolate flavor — Want it more chocolatey? Add more cocoa powder! You can add up to 3 tablespoons of cocoa powder if you prefer a slightly intense chocolaty flavor. But these would make darker cupcakes.

A quick baking hack — Never over-mix the cake batter, as this causes the gluten in the flour to overdevelop, leading to dense cupcakes. So, when combining the wet and dry ingredients, mix them just enough. Are you planning for a whole cake? Well, this delicious recipe easily converts into an entire cake. It can be doubled to yield two 8-inch cake layers (bake time: 25- 30 minutes) or a 9x 13-inch cake (bake time: about 30 minutes). For frosting, use Room-temperature dairy — Starting the frosting with cream cheese and butter at room temperature is imperative. Cold cream cheese and butter is a one-way ticket to a lumpy frosting, so avoid it. It is best to plan and allow the ingredients to soften at room temperature ahead of time. Key to achieving the perfect color — These eggless red velvet cupcakes are so-called because of their deep red color that comes from the added food color. To get their signature red color, make sure to add the right amount of cocoa powder and red food color to create the color magic.