EGGLESS RED VELVET CUPCAKE IN MICROWAVE

Craving something sweet but short on time? These eggless red velvet cupcakes are my go-to for an instant dessert fix—soft, fluffy, and ready in just 1 minute 30 seconds in the microwave! They have that perfect hint of cocoa, a slight tang, and a gorgeous velvety texture, all without an oven. Whether I’m indulging solo or surprising someone with a quick treat, these cupcakes never fail. A dollop of cream cheese frosting takes them over the top, but honestly, they’re just as good straight from the mug!

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• No oven required
• Very quick to make
• Basic pantry ingredients required

INGREDIENTS USED IN EGGLESS RED VELVET CUPCAKES IN MICROWAVE

• MILK

Milk plays a key role in red velvet cupcakes, especially in an eggless version. It adds moisture, ensuring a soft and tender crumb while also helping blend the ingredients smoothly. The slight acidity in milk (even more if using buttermilk) enhances the signature tangy flavor of red velvet and reacts with baking agents for a light, fluffy texture. In a microwave version, milk prevents dryness, keeping the cupcake moist and velvety even with the quick cooking time.

• BUTTER

Butter is essential in red velvet cupcakes, even in an eggless version, for richness, moisture, and flavor. It gives the cupcakes a tender, melt-in-your-mouth texture while enhancing the classic hint of cocoa. In a microwave recipe, melted butter blends smoothly with milk to keep the cake moist and prevent dryness from quick cooking. 

• SUGAR

Sugar does more than just sweeten red velvet cupcakes—it plays a crucial role in their texture, moisture, and flavor. It helps cream with butter (or mix smoothly in an eggless version) to create a soft, fluffy structure. Sugar also enhances the subtle cocoa flavor, balances the tang from vinegar or buttermilk, and keeps the cupcakes moist by retaining water. In a microwave version, the right amount of sugar ensures the cupcake doesn’t dry out and keeps that perfect velvety softness in every bite!

• WHOLE WHEAT FLOUR

Using whole wheat flour in red velvet cupcakes adds a nutty depth of flavor and a boost of fiber, making them a bit heartier than traditional versions. Since whole wheat flour absorbs more liquid than all-purpose flour, it’s important to use enough milk and butter to keep the cupcakes moist and soft, especially in a microwave recipe where quick cooking can lead to dryness. The texture may be slightly denser, but with the right balance, you’ll still get a tender, velvety bite with all the classic red velvet flavors!

• COCOA POWDER

Cocoa powder is a key ingredient in red velvet cupcakes, giving them their signature subtle chocolate flavor and deepening the red color when combined with acidic ingredients like vinegar or buttermilk.

• YOGURT

Yogurt is a game-changer in eggless red velvet cupcakes, bringing moisture, tenderness, and a slight tang that enhances the classic red velvet flavor. It acts as a natural substitute for eggs, helping create a soft, fluffy texture while reacting with baking agents to give the cupcakes a light rise.

EQUIPMENTS USED FOR MAKING EGGLESS RED VELVET CUPCAKE IN MICROWAVE

The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your  red velvet cupcakes come out delicious!

To mix all my ingredients together and make the batter  in, I’m using Borosil’s 100% Borosilicate Glass Bowl  which makes my baking process totally hassle free!

Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend. Same goes for my set of Measuring Cups and Measuring Spoons.

OTHER RELATED RECIPES FROM THE BLOG

1. NO OVEN GULAB JAMUN CUPCAKES
2. EGGLESS CHOCOLATE CUPCAKES
3. EGGLESS COLD COFFEE CUPCAKES

TIPS TO MAKE RED VELVET CUPCAKES IN MICROWAVE

1. Use Buttermilk or Yogurt – These add acidity, enhancing the classic red velvet flavor and ensuring a soft, moist texture. If using milk, add a little vinegar or lemon juice.
2. Don’t Overdo Cocoa Powder – Red velvet has just a hint of cocoa for depth. Too much can make it taste more like chocolate cake.
3. Melted Butter for Richness – Using melted butter instead of oil gives a better flavor and keeps the cupcake moist without making it greasy.
4. Mix Gently – Overmixing can make the cupcake dense. Stir until just combined to keep it light and fluffy.
5. Microwave in Short Bursts – Start with 1 minute, then check with a toothpick. If needed, microwave in 10-15 second intervals to avoid overcooking and drying out.
6. Add Frosting After Cooling – A classic cream cheese frosting or a simple whipped topping pairs beautifully once the cupcake has cooled.

EGGLESS RED VELVET CUPCAKE IN MICROWAVE

 

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Ingredients

• ¼ cup milk
• 1 tsp vinegar
• 2-3 drops red food colour
• 2 tbsp (28g) butter, melted
• ¼ cup sugar
• 1 tbsp yogurt
• 6 tbsp whole wheat flour
• 1 + ½ tsp cocoa powder
• ¼ tsp baking soda
• For the Cream cheese frosting
• ¼ cup (55g) butter
• ½ cup cream cheese
• ¾ cup icing sugar

Instructions

1. Add vinegar to the milk and mix till it curdles.
2. Add melted butter, sugar, yogurt and red food colour to the milk mixture and whisk again till everything is nicely combined.
3. Add wholewheat flour, cocoa powder and baking soda and whisk to form a smooth, lump-free batter.
4. Place the paper liners inside a silicon cupcake mould for support. Fill half of the cupcake paper liners with batter. This recipe makes 5 cupcakes
5. Place them all on a plate and microwave for 1 minutes 30 seconds.
6. Let the cupcakes cool down completely before frosting.
7. For the frosting, beat the butter and cream cheese for 30-40 seconds till smooth. Gradually sift in the icing sugar and mix to form a stable frosting.
8. Transfer the frosting into a piping bag fitted with a closed star nozzle and pipe the cupcakes with it.
9. Sprinkle some crumbled red velvet cake crumbs for the garnish.

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If you like my Eggless red velvet cupcake in Microwave recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!