Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe

July 6, 2012

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If you’ve ever tried a Sprinkles Red Velvet Cupcake then I have the feeling you are really going to love this recipe. 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 =)!

5 from 10 votes

Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe

The best red velvet cupcake recipe! They're perfectly rich, gorgeously red, and of course fit for any celebration!
Servings: 15
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes

Ingredients

  • 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)

Instructions

  • 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!).
  • *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

  • 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).
  • Recipe Source: Cooking Classy

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233 Comments

  • Maria Muniz

    Hello! I love your recipe I just have 2 questions: What can I do to make the cupcake taste more like chocolate and how can I make the frosting thicker I noticed that it was a little bit runny. Thank you!!!

    • Jaclyn

      Jaclyn Bell

      If you want more chocolate flavor you could try replacing 2 Tbsp of the flour with 2 Tbsp more cocoa (just keep in mind it does tend to dry cupcakes out a little). For a thicker frosting I like to freeze it in the freezer in 3 minute intervals and stir between each until it’s the thickness you like.

  • Ann

    This is very close to the actual cupcake , loved it and the instructions were spot on, thank you

  • Lauren

    I am always here for a red velvet recipe and I LOVE Sprinkles red velvet. There’s nothing like it. Just made this recipe and full disclosure I didn’t even wait until there were fully cool to shovel one into my mouth. This is a GREAT recipe! And although nothing can fully compete with getting a cupcake from Sprinkles this recipe is definitely a close replication!! The taste is pretty spot on and texture & crumb are great. Thanks for an awesome recipe :)

  • Allison James

    Sprinkles cream cheese frosting doesn’t have actual cream cheese in it though. The frosting comes in premade and sits on a shelf with no refrigeration, each tub is good for a month at room temperature. Once scooped into a bowl it’s then microwaved a bit to soften it up for frosting the cupcakes.

    • Jaclyn

      Jaclyn Bell

      Hmm not sure what that’s about but they list cream cheese as an ingredient right on their website.
      Maybe you were thinking of the vegan option?