Eggless red velvet cupcakes with white chocolate frosting


“Red is the ultimate cure for sadness. “- Bill Blass.

Red velvet cupcakes. Wonder what’s the allure in them ? Maybe it’s the name that makes it sound all exotic and mysterious , or maybe it’s the colour, because let’s face it.. all of us can use some more colour in our lives ! Or maybe it is just that it’s a delicious cupcake !

For the non believers… No, red velvet is not just a chocolate cake dyed red ! It’s a moist and light cake that has to be made a certain way. The batter turns red by the reaction between the buttermilk , acidic vinegar and the small amount of cocoa that is in the batter. Ofcourse , it’s customary now to add food colouring to the batter for a brighter pop of the red. But even sans the colouring , you’ll get a deeper albeit understated , gorgeous hue of a burgundy-ish red.

I have already shared my go to recipe for red velvet cake (note to self to take better pictures of it !) , So it was about time I tried an eggless variant. I tweaked a recipe by Loving it vegan a tad , and it worked like a charm ! If you don’t mind the eggs in your bakes , then you will adore my go to red velvet cupcakes !

I paired it with a rich white chocolate frosting which is as easy to make , as it is smooth on the tongue ! And it is perfect for piping. For anyone who likes their white chocolate , this is a must try. If you aren’t one of those people , feel free to make some cream cheese frosting or flour frosting .

Or just make the cupcakes. These don’t need no frosting yo !

For the cupcakes :


250 grams or 2 cups all purpose flour
200 grams or 1 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
1 tablespoon unsweetened cocoa
240 ml or 1 cups buttermilk* at room temperature
80 ml or 1/3 cups vegetable oil
1 tsp vanilla extract
1 tablespoon vinegar
3 – 4 drops red gel food colour


  1. Preheat your oven to 160 C / 325 F . Line your muffin tray with paper liners or grease and flour well.
  2. In a bowl whisk together the flour, sugar, cocoa , baking soda and salt.
  3. Add the buttermilk , oil , vanilla , vinegar and food colour . Whisk until smooth.
  4. Fill the cavities of the muffin tray / paper liners about 2/3 rd full.
  5. Bake for 20-22 minutes or until a toothpick inserted comes out clean.

For the frosting:


180 grams white chocolate
115 grams or 1/2 cups butter , at room temperature
50 grams or 1/2 cups icing sugar, sifted
1 tsp vanilla extract


  1. Chop up the chocolate and melt in a double boiler/ microwave until smooth. Cool to room temperature.
  2. Beat the butter using a whisk or electric mixer until light and smooth.
  3. Add the chocolate and beat until mixed.
  4. Add the vanilla and sifted icing sugar , beat until light and fluffy.


  • The cupcakes can be stored in an airtight container for upto 3 days.
  • Cupcake recipe can be halved for 8 cupcakes .
  • The frosting makes enough to minimally frost 15 cupcakes. increase the amount if you want to pipe elaborately. It can be refrigerated for upto 10 days . Get to room temperature and beat again to desired consistency.
  • Frosting recipe can be doubled.
  • *to make the buttermilk, either mix 1 tablespoon vinegar or lemon juice to 1 cup milk. Let stand for 5 minutes and use. Or mix 1/2 cup curd with 1/2 cup water.
  • I used 2 drops of Americolour super red.

I cannot describe the flavour of these cupcakes. They aren’t really chocolate but you do get that hint of cocoa. Its a unique flavour . And since the cupcake isnt too sweet and is so light , the white chocolate frosting complements it so well! And that white and red combination is a treat to the eyes.

I even cut off the top of one to show you the crumb ! So red, so good!

Speaking of crumbs, if in the unlikely circumstance , you have left over cake (unlikely !) – make these red velvet truffles that are to die for !



  1. Hi Shiffy ! Yes u can… Bake in two 8 inch tins for 25 to 28 minutes at 180 C or in one 8 inch for 38 to 40 minutes at 160 C … Happy baking !

  2. Oh.. I m surprised to know that Shifa.. a lot of people wrote back to me after trying it in an 8 inch pan.must be a difference in oven temp.. do use the toothpick test before removing from oven. If top looks done and insides still uncooked , cover the top with aluminium foil and continue baking..

  3. Ok I kept in the oven for 10 more minutes to 160 C.. it came out perfectly baked! Thanks a lot fot the super easy recipe. Only observation is, I feel 1 cup of sugar is too sweet. My Betty Crocker measuring cup holds 235 ml. I then realised your recipe also mentions 200 gm. Next time I’d use less sugar.

  4. hi… a silly query thou! but I always get confused. The recipe calls for 250 gms or 2 cups APF and 200 gms or 1 cup of sugar. Literally if 250 gm is 2 cup then 125 gm should be 1 cup ,right?

    • Hi Indu… ! No query is silly! The density of sugar is more than flour. As in, the sugar that will fit in one cup will weigh a lot more than the flour that will fill in that same cup. Like one kg of gold or iron would be really small amount visually, but one kg of cotton would take up a lot of space . So , if you are measuring using cups , it would be 2 cups of flour and one of sugar , but the actual weight of the flour in each cup would be 125 grams and sugar would be 200 grams . I hope I am making sense?

  5. Hi i’m in so love with all your recipes, they come out really well. Thankyouu soo much.. ❤ my doubt is can i half this recipe?? If so will that come moist?

  6. Hi .. I love your recipes especially the butterscotch praline cake, that’s my all time favorite! I wanted to know, if I want to just make vanilla eggless cupcakes, can I just use this recipe without the red food colour? Thanks in advance:)

    • Thanks so much for the appreciation Shikha! As for these cupcakes , there is some cocoa in the recipe so you wouldnt get plain vanilla cupcakes even without the red colour. I would suggest the eggfree vanilla cupcakes I have on the blog. Or the coffee cupcakes i just shared today . Replace the coffee with an equal amount of extra milk. Let me know how they turn out ! Happy baking !

  7. Hey..loved ur recipe nd i do plan to make it today. Just a query though..Can we use apple cider vinegar in place of the regular white one?

        • You could add up to a tablespoon Prachi..Depends on the strength of your colouring though. Add a teaspoon , mix in and see the colour of your batter. Keep adding quarter or half teaspoon as required!

  8. Hi! I tried this recipe and it came out well. But the color was brownish. Does that mean the food coloring wasnt enough or something else?

    • Hi Soumya.. yes , it means the amount of food colour was not enough for the cocoa that you use. Strength of food colour and it’s reaction with the type of cocoa results in different hues of red. Try adding more next time ☺

  9. Hey! Looks like a fabulous recipe! Just ine small query! Here in India, buttermilk could mean curd with water too. Your recipe calls for curdled milk or the indian butter milk?
    Thank you! 🙂

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