Eggless Red Velvet Cupcakes
Those dramatic crimson cupcakes with their cloud of tangy cream cheese frosting are genuinely hard to resist, and the fact that they're completely egg-free makes them even more impressive. The secret is a simple flax egg — just ground flaxseed stirred into water until it forms a gel — which binds the batter beautifully without any compromise to texture or rise. Buttermilk and a splash of white vinegar work alongside the baking soda to give each cupcake a tender, velvety crumb that bakes up light and springy every time. The frosting is a classic whipped blend of cream cheese, butter, powdered sugar, and vanilla — rich, fluffy, and absolutely worth every swipe of the spatula. This batch makes 12 cupcakes, so there's plenty to share at a party, a bake sale, or honestly just a Tuesday that needs a little color. If you've ever worried that skipping eggs means sacrificing that soft, bakery-style texture, this recipe is the one that will change your mind for good.
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 ½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp fine salt
- ¾ cup granulated sugar
- ½ cup neutral oil (such as canola or vegetable oil)
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
For the frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
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