Deep red velvet cupcakes get their signature crumb from a rich cocoa batter, tangy with a bit of vinegar and vanilla and touched with just enough red food coloring for that classic dramatic hue. The flaxseed gel does the quiet work of binding the batter into something moist and tender, so every bite has that soft, plush texture red velvet is known for. Once baked and fully cooled, each cupcake gets crowned with a thick swoop of tangy cream cheese-style frosting, beaten until smooth and fluffy with plenty of powdered sugar and a hint of vanilla. It's an easy one-bowl-batter bake that comes together with basic pantry staples and no fuss. These are a solid pick for an egg free dessert table, whether you're baking for a party or just craving something classic and a little indulgent.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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