How To Make Copy cat Sprinkles Red Velvet Cupcakes
These deliciously rich red velvet cupcakes topped with a tasty cream cheese frosting are easy to make, and are just like Sprinkles’ famous ones!
Serves:
Ingredients
- 1⅓cupsall-purpose flour
- 3tbspcocoa powder
- ½tspbaking soda
- ¾cupsalted butter,firm but not cold
- 1cupgranulated sugar,plus an additional 2 tbsp
- 2large eggs
- 1tbspred food coloring
- 2tspvanilla extract
- ½cupwhole milk
- 1tspwhite vinegar,distilled
For Cream Cheese Frosting:
- ½cupsalted butter,firm but not cold
- 6ozcream cheese,cold, such as Philadelphia brand
- ½tspvanilla extract
- 3½cupspowdered sugar
- red and blue food coloring,for decor, optional
Instructions
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Preheat the oven to 350 degrees F.
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In a mixing bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
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In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together the butter and sugar for about 3 to 4 minutes until pale and fluffy.
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Add in the eggs one at a time, stirring after each addition. Add red food coloring and vanilla extract and mix until combined.
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In a small mixing bowl (or in the measuring cup used to measure milk), combine the milk and 1 teaspoon of vinegar.
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Add the milk mixture and flour mixture to the cupcake mixture, alternating in two separate batches, mixing until combined after each addition.
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Divide the batter evenly among 15 paper-lined muffin cups, filling each cup to about ⅔ full.
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Bake in the preheated oven for 18 to 21 minutes until a toothpick inserted into the center of a cupcake comes out clean.
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Remove from the oven and allow to cool for about 2 minutes in the muffin tin, then transfer to a wire rack to cool for 10 minutes.
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Transfer to an airtight container to cool completely (to help them retain more moisture).
Cream Cheese Frosting:
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In a large mixing bowl, using an electric mixer, whip together the butter and cream cheese for about 1 minute on high speed, then 3 to 4 minutes on medium-high speed, until pale and fluffy
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Mix in the vanilla extract. Add the powdered sugar and beat until smooth.
To Assemble:
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Once the cupcakes are cooled completely, spread generously with lots of Cream Cheese Frosting.
Recipe Notes
- For softened but not cold butter, warm the butter in the microwave for about 9 to 10 seconds on high power in a small microwave-safe bowl.
- If using unsalted butter, add ¼ tsp of salt to the recipe. If using salted butter, no need to add any salt to the recipe.
- If doing (optional) the infamous Sprinkles Cupcakes dot on top, scoop out a few tablespoons frosting into two separate bowls and tint with food coloring (lots of red in the one and barely any blue in the other). Spread a small circle of red on top followed by a small light blu. Use a toothpick to spread, if needed, to help get a more circular shape around the edges with its finer point.
Nutrition
- Calories: 394.41kcal
- Fat: 20.38g
- Saturated Fat: 12.37g
- Trans Fat: 0.62g
- Monounsaturated Fat: 5.32g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 51.37g
- Fiber: 0.70g
- Sugar: 41.64g
- Protein: 3.29g
- Cholesterol: 78.76mg
- Sodium: 219.19mg
- Calcium: 32.17mg
- Potassium: 70.34mg
- Iron: 0.86mg
- Vitamin A: 185.30µg
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