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By: Oriana Romero/Published: /53 Comments
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These Easy Eggless Red Velvet Cupcakes are tender, light, moist, and delicious all at once!! They are super easy to whip up for your next get-together.Perfect for parties and celebrations. The recipe includes step-by-step photos and lots of tips.
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Table of Contents hide
1.Easy Eggless Red Velvet Cupcakes Recipe Highlights
2.Ingredients You’ll Need
4.Step By Step Recipe Photo Tutorial
5.Eggless Cupcakes Baking Tips
6.Frequently Asked Questions
7.Adapt This Recipe to Other Food Allergies
9.More Egg-Free Cupcake Recipes You’ll Love!
10.Easy Eggless Red Velvet Cupcakes
Easy Eggless Red Velvet Cupcakes Recipe Highlights
If you’re on the hunt for the most delicious and Easy Eggless Red Velvet Cupcake recipe in the universe, look no further, you have found it right here, right now.
These cupcakes are wonderfully tender, light, and moist all at once!! They’re the kind of cupcakes that cause joy as you sink your teeth into one. Plus, they’re super easy to make with simple ingredients.
I generously frosted these with my favorite cream cheese frosting, which pairs beautifully with red velvet and adds some vibrancy to these cupcakes.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking powder: Make sure it’s not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Unsweetened cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. Also, note that the recipe calls for natural cocoa powder, not the Dutch process. These cocoa powders are not interchangeable. The acidity in natural cocoa powder activates the baking soda in the recipe and causes the batter to rise in the oven. Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity and is therefore not acidic enough to activate the baking soda.
- Milk: Forbaking, I like to use whole milk. However, you can use any milk you have handy.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar.
- Oil: Vegetable or canola oil– Or any light-tasting oil of your preference.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract!
- Red food color: Gel food coloring has a higher concentration of color than liquid coloring, meaning that you can use less to reach the color you want. This also means that you are not adding extra liquid to the recipe. I mostly useAmeriColorgel food coloring. The amount of color you need to add depends on the brand of food color you are using. I used around one teaspoon.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions(scroll down).
1 – Preheat the oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
2 – Combine flour, baking powder, salt, and cocoa powder in a bowl. Set aside.
3 – In a mixing bowl or liquid measuring cup, combine milk and vinegar.
4 – Cream butter and sugar creamy and pale on medium-high speed, about 3 – 4 minutes. Then add oil and vanilla; continue beating to combine, about 1 minute.Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds.Add the food coloring and mix until just combined.Do not overmix.
Divide batter evenly among liners, about 3/4 full each.
Bake for 18 – 22 minutes on the same shelf, or until a toothpick inserted into the center comes out clean.Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the rack, and cool to room temperature before frosting, about 1 hour.
Eggless Cupcakes Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Frequently Asked Questions
How do you make cupcakes without eggs?
The best way to make cupcakes without eggs is to find the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such as vinegar, lemon juice, buttermilk, yogurt, sour cream, etc. When leaveners and acids are combined, they react and produce gas (bubbles) that will make the cupcake fluffy.
Can I make these cupcakes ahead of time?
Cupcakes can be made one day in advance, covered, and stored at room temperature. Frosting canalso be made one day in advance, covered, and stored in the refrigerator until ready to use.
Can I use this recipe to make mini red velvet cupcakes?
Yes, if you want to make these cupcakes in amini cupcake tin instead of a regular tin, usemini paper linersand bake them for around 10-12 minutes. Check the cupcakes for about 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean, they are done.
What is the best food coloring for baking?
Gel food coloring has a higher concentration of color than liquid coloring, meaning that you can use less to reach the color you want. This also means that you are not adding extra liquid to the recipe. I mostly use AmeriColor gel food coloring.
Adapt This Recipe to Other Food Allergies
This recipe isegg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
Store
Unfrosted cupcakes can be stored at room temperature for 3 days. Frosted cupcakes can be stored in the refrigerator for up to 5 days.
Freeze
Unfrosted cupcakes can be frozen for up to 2-3 months. Follow these steps:
- Let cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually wrapped cupcakes in a plastic double zipper quart freezer bag.
To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
More Egg-Free Cupcake Recipes You’ll Love!
- Eggless Vanilla Cupcakes
- Easy Eggless Oreo Cupcakes
- Eggless Funfetti Cupcakes
- Eggless Chocolate Cupcakes
- Browse more recipes…
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Easy Eggless Red Velvet Cupcakes
Oriana Romero
These Easy Eggless Red Velvet Cupcakes are tender, light, and moist and delicious all at once!! They are super easy to whip up for your next get-together.Perfect for crowded birthday parties and school celebrations.
4.46 from 64 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Total Time 32 minutes mins
Servings 16 cupcakes
Equipment
Ingredients
Cupcakes:
- 1 ¾ cups (245 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- ¼ cup (30 g) unsweetened cocoa powder
- 1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
- 1 tablespoon (15 ml) apple cider vinegar
- 1/2 cup (115 g) unsalted butter, softened (1 stick)
- 1 cup (200 g) granulated sugar
- 1 tablespoon (15 ml) vegetable or canola oil
- 1 teaspoon (5 ml) pure vanilla extract
- 2 teaspoons (10 ml) red food color (see notes)
Cream Cheese Frosting:
- 8 oz (226 g)cream cheese, softened
- 1 cup (230 g) unsalted butter, softened
- 1/4 teaspoon salt
- 2 teaspoons (10 ml) pure vanilla extract
- 4 cups (480 g) confectioners' sugar, more if needed
Instructions
Cupcakes:
Preheat the oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
Combine flour, baking powder, salt, and cocoa powder in a bowl. Set aside.
In a mixing bowl or liquid measuring cup, combine milk and vinegar.Set aside.
Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add oil and vanilla; continue beating to combine, about 1 minute.
Turn the mixer to low and add the flour mixture in three batches, alternating with milk mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds.Add the food coloring and mix until just combined.Do not overmix.
Divide batter evenly among liners, about 3/4 full each.
Bake for 18 – 22 minutes on the same shelf, or until a toothpick inserted into the center comes out clean.Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place back on the rack, and cool to room temperature before frosting, about 1 hour.
Frosting:
In a large bowl, beat with an electric mixer the softened cream cheese and butter on medium speed for 2 minutes, scraping the bowl occasionally, until smooth and creamy.
Stir in salt and vanilla; mix to incorporate. Then stir in confectioners' sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 – 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. If the frosting is too thick, add one tablespoon of milk. If it's too thin, you can add more confectioners' sugar.
Decorate:
Spread or pipe frosting evenly on cupcakes. Enjoy!
Oriana’s Notes
Store: Unfrosted cupcakes can be stored at room temperature for three days. Frosted cupcakes can be stored in the refrigerator for up to 5 days.
Freeze: Let cupcakes cool COMPLETELY. Wrap cupcakes tightly in plastic wrap. Then, place individually wrapped cupcakes in a plastic double zipper quart freezer bag. To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
Make-Ahead: Cupcakes can be made one day in advance, covered, and stored at room temperature. Frosting can also be made one day in advance, covered, and stored in the refrigerator until ready to use.
Mini Cupcakes: if you want to make these cupcakes in amini cupcake tininstead of a regular tin, usemini paper liners and bake them for around 10-12 minutes. Check the cupcakes for about 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean, they are done.
Flour:You can use self-rising flour if that is what you have handy. In that case, omit the baking powder and salt called in the recipe.
Food Color: Gel food coloring has a higher concentration of color than liquid coloring, meaning that you can use less to reach the color you want. This also means that you are not adding extra liquid to the recipe. I mostly useAmeriColor gel food coloring. The amount of color you need to add depends on the brand of food color you are using; add till your batter turns a nice red. I used around one teaspoon.
Gluten-Free:Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is myfavorite brand.
Dairy-Free:Use your favorite plant-based milk, dairy-free, or vegan butter.Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
My favorite dairy-free butter brands for baking are:
Extra Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
- Bake the cupcakes as soon as the batter is ready.
- Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Before you get started, I recommend reading myBeginner’s Guide to Eggless Bakingand myFAQs section. Also, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 437kcalCarbohydrates: 54gProtein: 3gFat: 23gSaturated Fat: 14gCholesterol: 62mgSodium: 55mgPotassium: 77mgSugar: 43gVitamin A: 745IUCalcium: 40mgIron: 0.4mg
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Course Dessert
Cuisine American
Calories 437
Keyword cupcakes dessert eggfree Eggless recipe redvelvet
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
Originally posted in February 2018, the post content was edited to add more helpful information, no change to the recipe in June2022.
Welcome to my eggless kitchen!
Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…
Reader Interactions
Comments
Tan says Turned out a lot better than anticipated. Yummy and eggless for our vegetarian friend.
The batter was a bit too chocolatey, will add more vinegar next time.
Frosting turns out great when a bit of lemon juice and rind is added.Reply
- Oriana Romero says
Hello Tan! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
Reply
- Claire says
These eggless red velvet cupcakes are so perfect and delicious! It was my first time attempting red velvet cupcakes and I was so pleased with how they turned out. I also made them dairy free. Thanks for sharing another wonderful recipe.Reply
- Oriana Romero says
Hello Claire! Great to hear that they were a hit! Thanks a lot for the review and good feedback. xo
Reply
- Srishti Sudharsana says
Can you bring red velvet cupcakes in an airtight container on a plane? Also, will the cupcakes still taste could. Since I want to bring red velvet cupcakes for my cousin.Reply
- Oriana Romero says
Hello Srishti! I guess so…I don’t know where you are located and the travel restrictions, but in the US, you can get food on airplanes.
Reply
- Precious says
Hi
Can I use oil rather than butter in your eggless recipe ?Reply
- Oriana Romero says
Hello Precious! In some cases, it may be possible to switch between oil and butter in recipes, but it is not something I recommend. Butter adds a surprising amount of flavor to cakes and cupcakes. Also, this recipe is made by the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy, so, if oil is used, the cupcakes will be flatter and denser than the creamed version.
Reply
- Dipika says
Hi, can I use buttermilk instead of milk and ACV ? If yes wat would be the measurement for it? Tx a lot… I m super excited to try this recipe…
Reply
- Oriana Romero says
Hello Dipika! Yes, you can. Same amount. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
- Hema says
Hi! I loved how they turned out, moist and super yummy. Thank you! I was just wondering why they sank a little when they came out of the oven? They rose to the top of the cup in the oven, but when I brought them out they shrank a bit after about 5 minutes, to 3/4 of the cup. They were also pulling away from the cupcake liners. I used 2 different types of liners and the same thing happened with both. Also is it normal for the batter to split once adding the ACV and milk?
Reply
- Oriana Romero says
Hello Hema! No, it’s not normal for the batter to split. Something must have been wrong. Baking is always tricky, and baking without eggs is even more. It’s impossible to say exactly because there are so many things that can make that happen. So I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened.
Reply
- S S says
Hi. I LOVE all of your eggless recipes. I’m an eggless baker and it’s come in handy quite a bit. I usually measure things by weight if I can, but I noticed you put 175gr self rising flour for the 1.75cups. Can you confirm this accuracy? I think it should be more since 1 cup = 140gr but I would prefer you to please confirm. Thanks so much in advance!
Reply
- Oriana Romero says
Hello SS! I apologize for the confusion. That was a typo and I fixed it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Sanya says
Hi! Just wanted to ask, do we add the milk and acv seperately, or do I mix it in a bowl first and let then add it (like you do in your eggless vanilla cupcakes recipe)?
Reply
- Oriana Romero says
Hello Sanya! You don’t need to mix them in advance. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Tasha says
Hi, What size round cake pan should I use?
Reply
- Tasha says
Hi, I want to make this recipe but in a cake pan, what size should I use?
Reply
- Oriana Romero says
Hello Tasha! if you want to make a cake, please follow this recipe
Reply
- Steph says
Amazing recipe, I was very skeptical about finding a recipe without eggs that would be good and I thought I’d give this one a go. Absolutely perfect, with very simple ingredients, will definitely be making these again!Reply
- Oriana Romero says
Hello Steph! I’m delighted to hear you enjoyed it so much and found it easy to make. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Reply
- Mandy says
Hi just wanted to say the taste of the cakes from this recipe and a few other ones of yours I have tried are really good. However I was just wondering why my cupcakes tend to crack at the top? Am I doing something wrong?Reply
- Oriana Romero says
Hello Mandy! Usually, when cupcakes crack is because the oven temperature is too high. Make sure your oven is at the right temperature. Get a thermometer; make sure it’s accurate. Also, avoid opening and closing the oven during baking, as this can cause the temperature to fluctuate. Hope that helps! Thanks so much for trying my recipes and for taking the time to come back and let me know!
Reply
- Vanathi Suriyakumaran says
Hi
Can I just clarify quantity of apple cider vinegar. The recipe states one tablespoon and then 5mls. Im from the UK and I tablespoon is normally about 15mls – 20mls. I teaspoon in 5mls. Can I kindly clarify the quantity. Thank youReply
- Oriana Romero says
Hello Vanathi! I responded to your previous comment. Sorry for my late reply. Please, let me know how you like the cupcakes =)
Reply
- Maya says
Hi Oriana
Whats the red ingredient on top of the cream cheese.. I have been trying to replicate the look but not sure.. please could you let me know… ThanksReply
- Oriana Romero says
Hello Maya! I had an extra cupcake so I crumbled it and decorate with the crumbs. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Rosa says
Hello Oriana,For how many days will the cake stay fresh if covered with fondant the next day itself?
I have also doubled the recipe and baked the batter into 2x 6inches wide and 1x 8inches (and 3 inches deep for both sizes) wide round cake pan. 6inches cakes took approx 50 mins to bake and 8inches one, approx 1h10 .
I’m a bit apprehending the outcome ?.
Reply
- Oriana says
Hello Rosa! It will stay fresh up to 2 days. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Reply
- Samantha says
Hello,
I’m wanting to try out this recipe, but I’m wondering if there are any high altitude adjustments that would need to be made?Reply
- Oriana says
Hello Samantha! Sorry… I haven’t tested this recipe for high altitude conditions. If you do please let me know the outcome and your feedback. Thanks for your interest in my recipe.?
Reply
- Marisol Perez says
This recipe is amazing. Best cupcakes I have made without egg. Kids love it, except some of them did not like the frosting (they are not use to the cream cheese, but I loveeeee it!). Thank you Oriana again!Reply
- Oriana says
Hello Marisol!! I am super happy you and your family liked this recipe. Thanks for taking the time to let me know ?
Reply
- Kirti says
Hi, thank you so much for sharing this irresistible MUST TRY recipe; I am going to try it soon. I just wanted to ask you if I can use Raspberry Red Emulsion as a substitute of Red food coloring? Also, if it can be used then any idea about the quantity of emulsion to use in this recipe? Looking forward for your comments. Thank you 🙂Reply
- Oriana says
Hello Kirti! I am sorry but I haven’t tested this recipe with Raspberry Red Emulsion, however, if you do try using this alternative ingredient, please let us know the outcome. Thanks for your interest in this recipe.?
Reply
- Roopal says
Can you please give the recipe in perfect grams /ml ?Reply
- Oriana says
Hello Roopal! I added the quantities in grams. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Reply
- Vanathi Suriyakumaran says
Hi
Can I just clarify quantity of apple cider vinegar. The recipe states one tablespoon and then 5mls. Im from the UK and I tablespoon is normally about 15mls – 20mls. I teaspoon in 5mls. Can I kindly clarify the quantity. Thank you
Reply
- Oriana Romero says
Hello Vanathi! So sorry about that, it must have been a glitch. it’s 1 tablespoon = 15 ml. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Reply
- Roopal says
I tried this recipe and it turned out to be so good . Perfect eggless redvelvet cupcakes . Thank you !
Reply
- Oriana Romero says
Hello Roopal! I’m very happy you enjoyed it. Thank you for taking the time to come back and let me know!?
Reply
- Kruise says
Hi try out red velvet cakes made using beetroot which is much healthier and entirely free of synthetic food chemicals.
Reply
- Oriana says
Hello Kruise! Yes, I have heard about using beetroot. I will try soon. Thanks for stopping by.
Reply
- Garima says
Hi Oriana
Love your recipes! My husband has an egg allergy and unfortunately grew up missing out on many baked goods. I was determined to give him all those experiences and so happy to found your website.
I tried this recipe and everything came out great except my cupcakes had a weird after taste, I don’t know if it’s my Wilton red food gel. Any ideas what could be causing this?
Reply
- Oriana Romero says
Hello Garima! I am so happy my recipes are helpful to you and your family. I can’t know why the cupcake tastes weird, but I recommend changing the butter and food coloring brand. I hope that helps!
Reply
- Shailja says
Hi there! I will be trying out this recipe real soon, and wanted to get your thoughts on a couple of things:
1. cup to gram conversion will remain the same for flour, sugar and butter? or should I be using different conversion rates for different ingredients?
2. how much of baking powder and/or baking soda should I use if I am using all purpose flour?
3. sugar for the cake is granulated or powdered?
4. can i substitute ACV with anything?
Thanks so much for sharing your recipe, I’m super excited to be trying it out!
Reply
- Oriana says
Hello Shailja!
1) 1 cup sugar: 200 gr
1 cup flour: 140 gr
1 stick of butter = 4oz = 113.4 grams2) You can use 1 teaspoon baking powder per cup of flour and 1/4 teaspoon of baking soda per cup of flour.
3) Granulated Sugar.
4) You can use white vinegar.Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Reply
- Shailja says
Finally got around to making them. Although the texture was beautiful, they left a very bitter after taste. Any idea what could have caused it?
Reply
- Oriana Romero says
Hello Shailja! No idea…but it could be the type of cocoa you used. Thanks so much for trying my recipe and for your feedback.
Reply
- Mad about baking says
Hi I really like your recipes. They are very reliable and usually forgiving. I wanted to ask you if the eggless red velvet cupcake recipe can be used to bake a cake?? I noticed you have a different recipe for the cake but i was looking to avoid the sour cream in it.
ThanksReply
- Oriana says
Hello! Yes, you can use this recipe to bake a cake, but the red velvet cake recipe is to die for… super rich and delicious. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Reply
- Mad about baking says
Hi can the eggless red velvet cupcake recipe be used to bake a cake??Reply
- Oriana says
Hello! Yes, you can use this recipe to bake a cake. ?
Reply
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