Copycat Sprinkles Red Velvet Cupcake Recipe Recipe

Name: Copycat Sprinkles Red Velvet Cupcake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup butter, softened; 2 1/4 cups sugar; 4 eggs; 1 cup sour cream; 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice); 1 ounce red food coloring (optional); 4 teaspoons pure vanilla extract

Servings: persons

2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1 cup sour cream
1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
1 ounce red food coloring (optional)
4 teaspoons pure vanilla extract

1
Preheat oven to 350 degrees F.
2
Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
3
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
4
Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
5
Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean.
6
Gently remove from oven (these are super-moist, and will collapse if you aren't careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely.
7
I use the Vanilla Buttercream Frosting (From Sprinkles Cupcakes) recipe (recipe #222188) with these cupcakes and my family loves them.

1589

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 cups flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Copycat Sprinkles Red Velvet Cupcake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Copycat Sprinkles Red Velvet Cupcake Recipe

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