Red Velvet Cupcakes

Ingredients List

Metric measurements

A source measurement needs checking. See measurement notes

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

Notes from this source recipe

Temperature equivalents in the source disagree: 330°F (160°C). The Celsius value is retained; Fahrenheit is recalculated.

Dry Ingredients

All-purpose flour: 280 g
Cornstarch: 19 g (Note: In the video, Aaron mentions using 18 g or 19 g to soften the AP flour into a bakery-soft cake flour texture) (0:59)
Dutch-processed cocoa powder: 13 g (2:07)
Granulated sugar: 350 g (2:22)
Baking soda: 5 g (2:22)
Baking powder: 5 g (2:22)
Sea salt: 5 mL (2:49) [1]

Wet Ingredients & Liquid Additions

Whole milk (for vinegar mix): 120 mL (3:13)
White distilled vinegar: 30 g (3:13)
Flavorless vegetable oil: 200 mL (3:13)
Vanilla paste (or extract): 10 mL (3:30)
Large eggs: 4 (3:47)

The Hot Liquid Mixture

Whole milk: 240 g (4:19)
Unsalted butter: 60 g (4:19)
Red food coloring: 1 to 2 packets (Aaron uses gel food coloring available in Austria) (4:40)

Step-by-Step Cooking Instructions

Step 1: Combine the Dry Ingredients

In a large mixing bowl, weigh out 280 g of all-purpose flour, 19 g of cornstarch, 13 g of Dutch-processed cocoa powder, 350 g of granulated sugar, 5 g of baking soda, 5 g of baking powder, and 5 mL of sea salt (0:52). Whisk them briefly by hand (0:44). You do not need to sift these ingredients, as the hot liquid added later will dissolve any small lumps. (1:31)

Step 2: Add the First Round of Wet Ingredients

Pour 120 mL of whole milk mixed with 30 g of white vinegar directly into the dry mixture (3:13). Add 200 mL of flavorless cooking oil, 10 mL of vanilla paste, and 4 large eggs (3:13). Whisk carefully to combine (3:47). Because this batter is highly liquid, you do not need to worry heavily about over-mixing (3:55).

Step 3: Heat the Milk and Butter Mixture

On the stovetop, gently warm 240 g of whole milk along with 60 g of unsalted butter until melted and hot (4:19). This warm liquid addition is an extra step that guarantees the cake crumbs turn out exceptionally tender and moist (5:05).

Step 4: Color the Hot Liquid

Squeeze your red food coloring directly into the warm milk and butter mixture before adding it to the cake batter (4:40). Stir it well, adding enough gel until it reaches a deep, vibrant red hue (4:55).

Step 5: Finish the Batter

Pour the colored, warm milk mixture straight into your mixing bowl (5:05). Whisk everything together thoroughly by hand until the batter is smooth, thin, and entirely uniform in its bright red color (0:44).

Step 6: Scoop into Jumbo Muffin Pans

Preheat your oven to 160 °C (6:26). Line a jumbo-sized muffin or cupcake tin with liners (6:48). Using a large batter scoop, add roughly two scoops of batter to each cavity, being careful not to spill over the sides (7:00).

Step 7: Bake and Cool

Slide the muffin tins into the oven and bake at 160 °C for exactly 20 minutes (6:26). Once a toothpick inserted into the center comes out clean, remove them and allow them to cool fully before frosting (8:03). [1]

For the Cream Cheese Frosting & Topping

Cold cream cheese: 440 g (11:23)
Butter: 250 g (Slightly chilled, but soft enough to leave a thumbprint) (11:59)
Powdered sugar: 400 g (Adjusted down from 600 g for perfect sweetness) (13:21)
Vanilla paste: 5 mL (12:50)
Walnuts: An extra generous handful (Roughly chopped for topping) (17:12)

Step 8: Frost and Decorate

Once cooled, pipe or spread a generous layer of rich cream cheese frosting over the tops (8:03). Aaron notes that he uses the exact same frosting recipe featured in his Hummingbird/Carrot Cake video. (7:16)