Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe


If you’ve ever tried a Sprinkles Red Velvet Cupcake then I have the feeling you are really going to love this post. My family is obsessed with Sprinkles Cupcakes. Their Red Velvet Cupcake is simply irresistible. It is one cupcake that is truly hard to compete with, but I was definitely up for the challenge. On my recent vacation to Southern California I was sure to stop by Sprinkles in Newport Beach so I could refresh my memory on just exactly what that rich, sweet and even velvety cupcake tasted like so I could come home and create my own Sprinkles Red Velvet Cupcake Copycat recipe. I LOVE making copycat recipes at home. It gives me such a fun challenge in the kitchen. Everyone who tried these cupcakes said they tasted just like Sprinkles! If you don’t believe them, try for yourself. These are without a doubt melt in your mouth amazing! Not low fat by any means but worth it, I loaded the butter in these babies (just like I assume Sprinkles does). Enjoy and share (if you wish =)!



Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe

5 from 3 votes

Yield: Yields 15 insanely delicious cupcakes


  • 1 1/3 cups all-purpose flour
  • 3 Tbsp cocoa powder
  • 1/2 tsp baking soda
  • 3/4 cup salted butter , firm but not cold*
  • 1 cup + 2 Tbsp granulated sugar
  • 2 large eggs
  • 1 Tbsp red food coloring
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 1 tsp distilled white vinegar
  • 1 recipe Cream Cheese Frosting , recipe follows

Cream Cheese Frosting

  • 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)
  • 1/2 tsp vanilla extract
  • 3 1/2 cups powdered sugar
  • Red and blue food coloring , for decor (optional)


  1. 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. (Now stand back and change out of any nice shirt you have on and) Add red food coloring and vanilla extract and mix until combine. 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 combine 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!).
  2. *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.

Cream Cheese Frosting

  1. 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).
  2. Recipe Source: Cooking Classy


  • brighteyedbaker: I’ve never been to Sprinkles, but I could tell by your writing that it must be a place worthy of a copycat recipe. I’m bookmarking this page so I can try these the next time I want to make Red Velvet Cupcakes. I have no doubt they’ll be good! July 14, 2012 at 6:12pm Reply

  • Jaclyn: Thanks for the comments =)!
    Ms. Lollipop – to answer your question about the frosting, I piled a thick layer of frosting on top and then used an icing spatula (a butter knife would work fine) to spread it flat on top then went vertically all the way around the edge with it, you kind of want a defined edge rather than rounded on top. Hope that helps. July 7, 2012 at 3:17pm Reply

    • xix: I have been using this recipe for around 3 years now. It is the best recipe for red velvet cupcakes for sure. Although, I do make some adjustments to the recipe. I add less sugar into the frosting (I do 2 and a half cups of powdered sugar). Sometimes even then, the frosting is really sweet for me. But, it does work most of the times and maintains a good consistency. September 13, 2015 at 12:30pm Reply

  • Ms. Lollipop: Yum! Can you tell me more about the frosting technique to get it to look just like the way they frost them? July 7, 2012 at 1:32pm Reply

    • marissa: if you go to you tube and type in how to frost a cupcake the sprinkles way… a video will come up of someone secretly recording it lol… I use it all the time. it’s great and super easy. good luck October 23, 2015 at 11:18pm Reply

  • megan @ whatmegansmaking: I love copycat recipes – these look so good! July 7, 2012 at 11:26am Reply

  • Donna: Your cupcakes look absolutely delicious! Bookmarked this blog entry, will try it out pretty soon. I’m a new follower and fan. :) July 7, 2012 at 9:26am Reply

  • apuravida.com: I almost couldn’t take it when i read your post today – i LOVE LOVE LOVE the red velvet cupcakes from sprinkles and can’t believe you have share a copy cat recipe. I’m so excited to whip up a batch and try these!

    See xo

    apuravida2012@gmail.com July 6, 2012 at 6:31pm Reply

  • Chung-Ah | Damn Delicious: Oh my goodness, you did not just create a copycat recipe! I pass by the Beverly Hills Sprinkles EVERY SINGLE DAY on my drive home but I can’t go everyday because I can’t spend $3.75 on a damn cupcake all the time. But now you’re telling me I can make it right at home for like an 1/8th of the cost?! I officially love you! :) July 6, 2012 at 6:20pm Reply

  • Crunchy Creamy Sweet: These are absolutely gorgeous, Jaclyn! So… classy! July 6, 2012 at 6:00pm Reply

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