Sprinkles Red Velvet Cupcakes Recipe, Copycat » Carrot

Those that know me know that I have a raging sweet tooth. Red Velvet Cupcakes are one of my absolute favorites. When we moved from California, to a forsaken state without Sprinkles Red Velvet Cupcakes, I was more desperate than ever to come up with an amazing red velvet cupcake recipe that is as close as possible. After about a dozen attempts, revisions, variations, and taste testing sessions, I am more than happy with this recipe! If you are looking for a delicious red velvet cupcake recipe with an AMAZING cream cheese frosting, here it is! Moist, flavorful, and topped generously with a fantastic frosting! If you read the comments below, you will see that I am not alone in thinking this recipe is worth trying.

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Kellys Copycat Sprinkles Red Velvet Cupcake Recipe

Makes 24 large, or 30 medium cupcakes

• 2 1/4 cups flour (I use all-purpose)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened (Ive used salted and unsalted without noticing a difference. Salted is what is in my fridge.)
• 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** (I know, that is a lot of red food coloring! It is what gives it the deep red.)
• 4 teaspoons Pure Vanilla Extract

Cream Cheese Frosting (This has been revised to show the cream cheese and butter must be cold, resulting in a less runny frosting.) If you want the piled high frosting, like the picture, make 1 1/2 the recipe of frosting and pipe it on with a piping bag or ziploc bag (do not try to spread it with a knife).

• 1 (8 ounce) package cream cheese, cold
• 1/4 cup butter, cold
• 2 tablespoons sour cream
• 2 teaspoons Pure Vanilla Extract
• 16 ounces confectioners sugar (approximately 4 cups)

Directions

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. 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, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you arent careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting. (Do not frost until totally cooled, or the frosting will slide off!)
4. Vanilla Cream Cheese Frosting: With a high powered mixer (stand up mixer if you have one) beat *COLD* cream cheese, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Scrape bowl, and beat again. Gradually beat in confectioners sugar until smooth. Once smooth, turn beaters to high (I use my Kitchenaid) and whip on high for 5 minutes, until very fluffy. I am frequently asked how I get the piled high frosting. I do this with a piping bag, or a Ziploc bag with a 1 inch hole cut out of the corner will work perfectly. I always pipe the frosting on, instead of spreading it with a knife. That is how I get the tall pile of frosting. IF you do want the tall pile, I recommend doing 1 1/2 the recipe for frosting, to make sure you have enough.
5. Frost the cupcakes generously, and serve at room temperature! If you make these, I hope you will drop me a comment and let me know how they turned out!
6. In response to the comments who have had trouble with the frostingThese are the exact proportions I use, and have used repeatedly. I do not add more sugar, or it will be very sweet, but it is important that the cream cheese and sour cream are coldstraight out of the fridge. If the frosting is too runny, I recommend putting the frosting in the refrigerator for 20 minutes, beating it again, then piping it on. Also, your cupcakes MUST be totally cooled. The frosting may seem a little too moist at first, but if you can get it to form a pile, and leave the cupcake uncovered for 1 hour or so, it will form a slightly dry crust (not a bad crust, I promise), so it wont seem so gooey.

We have had a couple snow days this week, so my girls and I made cupcakes this afternoon. I know what I will be eating for breakfast tomorrow morning, along with my coffee!! Just the thought of it will help me drag myself out of bed at 5am!

If you look closely, you will see that Caroline is wearing a crochet cupcake hair clip, and also a cupcake shirt. The hair clip is from my no-slip hair clip company. It actually was a total coincidence!

Lucy said, I am the BEST egg cracker! About 10 seconds later

My kids take sprinkles to a whole new level!

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