Red Velvet Cupcakes Without Buttermilk

Cupcakes are one of the most fun things you can bake and share with others. You can get incredibly creative with decorating and they are so easy to transport to a party in their wrappers. There are endless flavor combinations with cupcakes that you can try.

One of my favorite cupcake flavors is red velvet cupcakes with cream cheese frosting. Something about that flavor combination just works so well.

You might have wondered, what exactly makes the red velvet cupcakes red anyway? It’s actually just red food coloring.

Red velvet cupcakes are really just red chocolate cupcakes. But the beautiful red color is visually impressive and perfect for occasions like Valentine’s day or parties with a red theme.

Overall the recipe calls for some pretty basic ingredients that any baker might have available. But most people don’t have buttermilk readily available as it’s mainly used in baking and does not keep well for long.

Buttermilk is an ingredient that is typically considered vital for the outcome of the recipe. When combined with baking soda, it helps to create the desired texture.

The good news is that you can easily make your own buttermilk alternative at home with common ingredients. 

What Is Buttermilk?

Buttermilk doesn’t actually contain any butter and is generally lower in fat than milk.

Originally, buttermilk was a fermented drink that came from the liquid leftover from churning butter. This is why it is called buttermilk. It has a slightly sour taste similar to yogurt or kefir.

Of course, store-bought buttermilk is made differently these days. Cultured buttermilk is made by adding bacteria cultures to pasteurized low-fat milk, which is then fermented and the sugars are converted into lactic acid.

Store-bought buttermilk works very well in baking and reacts with baking soda to provide leavening. It’s often used in recipes like biscuits and pancakes. It can help the recipe rise and give the perfect texture for these types of recipes.

Buttermilk Alternatives

Creating a buttermilk alternative that will create the same outcome as buttermilk in baking is incredibly easy. There are also a few different options.

What you need is something acidic that will allow the milk to curdle slightly to have the same texture as buttermilk. Here are the best buttermilk substitutes to try:

• Milk and lemon juice – To make one cup of buttermilk substitute add 1 tablespoon of fresh lemon juice to 1 cup of milk.  Stir and let sit for two minutes. 
• Milk and cream of tartar – Add 1 3/4 teaspoon cream of tartar to 1 cup of milk and stir to prevent clumps.
• Milk and vinegar – Add 1 tablespoon of white vinegar to 1 cup of milk.  Stir and let sit for two minutes. 

Milk Substitutions

If you don’t want to use cow’s milk, it is possible to make buttermilk using soy or almond milk.

Both of these milk alternatives work the same as regular milk when making your own buttermilk for baking. Follow the same steps and use a 1:1 ratio.

How To Frost Red Velvet Cupcakes

You can frost with a butterknife but adding frosting to a piping bag will allow for prettier and easier decorating.

Allow the frosting to chill in the refrigerator in the piping bag for 1 hour. This is not completely necessary but will allow it to hold its shape better.

If you don’t have a cupcake carrier, then bring your piping bag full of frosting separately and frost them when you arrive at your destination.

Alternatively, you can freeze your cupcakes to help them maintain their shape before defrosting them before the event.

How To Make Red Velvet Cupcakes Without Buttermilk

Step 1: Gather your ingredients, preheat the oven to 350 degrees F, and line a cupcake pan with papers.

Step 2: Make your buttermilk alternative by adding the lemon juice to the milk. Stir and set aside for 5 minutes.

Step 3: Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl.

Step 4: Stir together the buttermilk substitute, butter, egg whites, food coloring, vinegar, and vanilla in a separate bowl.

Step 5: Pour the liquid ingredients into the dry, and mix with an electric mixer on low speed until smooth and combined.

Step 6: Fill the cupcake papers with the batter.

Step 7: Bake for 15-20 minutes, or until a toothpick inserted comes out clean.

How To Make Cream Cheese Frosting

Step 1: In a mixing bowl, beat together the butter and the cream cheese with an electric mixer on low speed until smooth and creamy.

Step 2: Gradually add the powdered sugar until everything is combined.

Step 3: Mix in the vanilla extract.

Step 4: Frost the cupcakes once they are fully cooled, and enjoy!

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