Red velvet cupcakes 


I am super happy today.. want to know why?? One of my friend delivered baby girl couple of days back. Today I am planning to pay her a visit as she is back from hospital. I love the smell of newborn babies.. hope I sound sound weird…lol

It is customary to take some gift for the baby and the new mother in Indian culture. Last night I picked a very cute romper for the baby from Mothercare, they have the cutest collection for the babies especially baby girls. I could spend hours roaming and admiring cute little things for babies. Now the gift for the new arrival was sorted but still couldn’t decision what to take for my friend.

Even after spending couple of hours in the mall, I could not find anything. By now my hubby and daughter were fed up and just wanted to to return home.So we were back, but mind was still at work.. finally I decided.. why don’t I bake some goodies for her. I was sure she would love it.

Morning after both hubby and daughter left for their respective office and school, finished my daily chores, i got ready to bake my favorite Blueberry Cheesecake, which I knew my friend loves. when I checked pantry I realized that i had no cream cheese 😦

I so upset but had to think quick and I decided to try Egg less Red velvet cupcake with cream cheese frosting recipe that was once shared by my dear friend Trupti Andrews, who is not just an amazing home cook and baker but also a wonderful human being with heart of gold. It is no fail recipe,If you follow it to T then the result will be amazing moist cupcakes.

My friend was super happy to get these cupcakes and in fact she complimented me by saying that it was the best cream cheese frosting she ever ate 🙂



1 ¼ cup plus 2 tbs all purpose flour

1/4 cup cornstarch

1.5 tbsp unsweetened cocoa powder

1/4 tsp Instant coffee powder

¼ tsp salt

1 tsp baking soda

1 cup granulated sugar

½ cup butter

1 cup thick buttermilk

2 tsp vinegar

1 tsp vanilla essence

2- 3 tbsp red food

Cream cheese frosting

225 gms Cream cheese

1/4 cup soft butter

1 tsp vanilla essence

2 1/2 cup sifted icing sugar

A pinch of salt


Pre heat the oven to 180 degree C. Grease and line the cupcake tray with liners, and keep it aside.

Sieve all dry ingredients in one bowl. Give it a quick mix with a dry spoon .Mix all wet ingredients in another bowl including food color.

Now pour wet ingredients to dry ones and mix with cut and fold method until no lumps, do not over mix . Give a final whisk with the hand mixer.
Pour 1/4 cup of batter in each mould. Bake for around 18-20 minutes or until toothpick comes out clean.Place the cupcakes on cooling rack. Meanwhile start with the frosting.

Please don’t over bake.

In stand mixer add butter and cream cheese, both should be at room temperature. And with paddle attachment beat it at medium speed until cream cheese and butter become light and fluffy.

Add vanilla extract and whisk. Now add salt and icing sugar and start whisking. Once sugar is incorporated frosting is ready. Don’t over work the frosting otherwise it will get soupy and will not hold its shape.

Once cupcake is cooled you can frost them with cream cheese frosting.


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