Copycat Sprinkles Red Velvet Cupcake Recipe
Indulge in the rich, indulgent flavors of this Copycat Sprinkles Red Velvet Cupcake Recipe, a delectable homemade twist on the iconic bakery treat. These moist, tender cupcakes are perfectly balanced with a hint of cocoa, the classic red hue, and a tangy kick from buttermilk and vinegar. Topped with a luscious cream cheese frosting that's whipped to perfection, every bite is effortlessly luxurious. With a quick 20-minute prep time and straightforward steps, this recipe is ideal for bakers of all skill levels looking to recreate a dessert masterpiece in their own kitchen. Perfect for birthdays, celebrations, or simply satisfying a red velvet craving, these bakery-style cupcakes are sure to impress!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 1 cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons kosher salt
- 0.75 cups vegetable oil
- 0.5 cups buttermilk
- 1 count large egg
- 1 tablespoon red food coloring
- 0.5 teaspoons white vinegar
- 1 teaspoons vanilla extract
- 8 tablespoons unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups confectioners' sugar
- 1 teaspoons vanilla extract (for frosting)
Instructions
Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a large bowl, mix together the vegetable oil, buttermilk, egg, food coloring, vinegar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the confectioners' sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract and continue to beat the frosting until light and fluffy.
Once the cupcakes are completely cooled, frost each one generously with the cream cheese frosting.
Serve and enjoy your homemade red velvet cupcakes!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 49.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
