Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe
Try this Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe.
Try this Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe.
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 3 1/2 cups powdered sugar
- 1 tsp distilled white vinegar
- 3 tbsp cocoa powder
- 1 tbsp red food coloring
- 3/4 cup salted butter firm but not cold*
- 1 cup + 2 tbsp granulated sugar
- 1 recipe cream cheese frosting recipe follows
- 1/2 cup salted butter firm but not cold (if using unsalted add 1/8 tsp salt)
- 6 oz cream cheese cold (i recommend using philadelphia brand in this recipe)
- red and blue food coloring for decor (optional)
- Carbohydrate 20.5753816893583 g
- Cholesterol 125.914623549156 mg
- Fat 27.0587151483669 g
- Fiber 0.505128008740206 g
- Protein 4.07672271250953 g
- Saturated Fat 16.3741575023643 g
- Serving Size 1 1 insanely delicious cupcake (77g)
- Sodium 377.210670370254 mg
- Sugar 20.0702536806181 g
- Trans Fat 2.3303319202517 g
- Calories 339 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside.
- In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3-4 minutes.
- Add in eggs one at a time stirring after each addition.
- Add red food coloring and vanilla extract and mix until combined.
- In a small mixing bowl (or in the measuring cup you used to measure milk), combine milk and 1 tsp vinegar.
- Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition.
- Divide batter evenly among 15 paper lined muffin cups, filling each cup about 2/3 full.
- Bake in preheated oven 18-21 minutes until toothpick inserted into center of cupcake comes out clean.
- Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture).
- Once cooled completely, spread generously with Cream Cheese Frosting (just as sprinkles does, lots of frosting!).
- I warmed the butter in the microwave for about 9-10 seconds on HIGH power in a small microwave safe bowl, basically you don't want it softened but not cold either. Just in between the two.
- Also, alternately you could use unsalted butter and add 1/4 tsp salt to the recipe. I just always keep salted butter on hand so I wanted the recipe to use salted. So if you use salted you don't need to add any salt to the recipe.
- In a large mixing bowl, using and electric mixer, whip together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed).
- Mix in vanilla extract.
- Add powdered sugar and beat until smooth.
- If doing optional infamous Sprinkles Cupcakes dot on top then 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 blue, use a toothpick to spread if needed (it helped me get a more circular shape around the edges with its finer point).
My Red Velvet Cupcake Journey: A Perfectly Imperfect Bake
Baking has always been my happy place, a sanctuary where flour dust motes dance in the sunbeams and the sweet scent of vanilla fills the air. Today, I’m sharing a recipe that’s near and dear to my heart – a copycat version of those iconic Sprinkles Red Velvet Cupcakes. It’s a recipe I’ve perfected over time, tweaking and adjusting, until it’s just right for my taste. And let me tell you, the journey has been as rewarding as the final product.
It all started with a craving. A deep, desperate yearning for those incredibly moist, intensely flavored red velvet cupcakes with their generous swirls of cream cheese frosting. You know the ones; the little indulgences that make even the most mundane day feel a little brighter. Finding a recipe that truly captured that signature Sprinkles taste proved challenging. Many recipes fell short; some too dry, others lacking that signature tangy sweetness. I persevered, driven by a powerful desire for that perfect cupcake.
This recipe isn't just about the perfect ratio of ingredients – although getting that balance of cocoa, vinegar, and red food coloring is crucial for achieving that stunningly rich color and flavor. It’s about the process, the quiet moments of whisking and mixing, the anticipation that builds as the cupcakes bake, releasing their warm, inviting aroma. It's about the joy of creating something beautiful, something delicious, something that brings a smile to your face and satisfies a craving deep within.
The cream cheese frosting, oh, the cream cheese frosting! That's a whole other adventure in itself. I've experimented with different cream cheeses, finding that Philadelphia consistently provides the best texture and taste. The key is to make sure your butter and cream cheese are both perfectly softened, but not melted. That delicate balance ensures a smooth, fluffy frosting that's neither too hard nor too runny. I’ve even ventured into the artistic realm, piping little swirls and dots of color onto my cupcakes, transforming simple treats into miniature works of edible art.
My kitchen, usually a scene of controlled chaos, becomes a sanctuary during baking sessions. The rhythmic whir of the mixer, the gentle clinking of measuring cups, the soft patter of flour sifting onto the countertop – these are the sounds of creation. It's a meditative process for me, a chance to disconnect from the stresses of daily life and reconnect with my inner creative spirit. And each bite of a finished cupcake is a little reward for all the effort.
So, whether you're a seasoned baker or just starting your culinary journey, I encourage you to embrace the process, to experiment, and to create your own perfect red velvet cupcake. This recipe is a starting point, a foundation upon which you can build your own unique creation. Don't be afraid to adjust the sweetness, add different extracts, or try unique frosting flavors. Baking is a journey of discovery, a continuous adventure in taste and texture. And the best part? You get to enjoy the delicious results!
Remember, it’s perfectly okay if your first attempt isn’t picture-perfect. Baking is a skill that takes time and practice to master. Don't get discouraged if your cupcakes don't look exactly like those in fancy bakeries. The important thing is to have fun, to experiment, and to savor the sweet reward of your efforts. Embrace the imperfections, the slightly lopsided tops, the frosting that’s a little too generous – these are the charming quirks that make homemade baking so special.
So, gather your ingredients, preheat your oven, and let’s embark on a delightful adventure together. Let's bake some happiness into our day, one perfect (or perfectly imperfect) cupcake at a time.
