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

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


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

  • 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

  • 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

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

  • 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

  • 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

  • Susie Howard: Amazing Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat is one of the most vendible during my cousin’s birthday yesterday! The visitors love it so much. The shape become more perfect because they used the Round Pastry Ring Mould to shape it up!http://www.restaurantware.com/pastry-rings/ July 18, 2012 at 8:28pm Reply

  • Jaclyn: Susie – so glad to hear these were enjoyed! They are definitely one of my favorite cupcakes. I also love coconut cupcakes (which I have posted too), if you like coconut you should give those a try too. Thanks for your comment! July 18, 2012 at 8:50pm Reply

  • Faye and Yvonne: Can I just say WOW! Sprinkles Red Velvet is my absolute favorite. Can’t wait to try this recipe! Sounds and looks like you’ve got it down. July 21, 2012 at 1:35am Reply

  • Anonymous: thanks for sharing. July 26, 2012 at 8:58pm Reply

  • Heidi: I made these cupcake this afternoon and posted the results on my blog. Thanks for the recipe, I enjoyed them a lot. July 31, 2012 at 9:11pm Reply

  • Jaclyn: Heidi – great re-post, thanks so much! Glad to hear you liked these cupcakes! they are definitely one of my favorites if not my favorite. August 1, 2012 at 8:05am Reply

  • beautyrn.com: Thanks for putting this up it’s an awesome recipe and definitely satisfies my sprinkles red velvet cravings!!! August 4, 2012 at 4:23pm Reply

  • Anonymous: Can you PLEASE do this with all their cupcakes??? August 5, 2012 at 1:41pm Reply

  • Jaclyn: Anonymous – =) I wish I could, if I lived closer to a sprinkles I’m sure I would try and do more of them. The red velvet is actually the only one I’ve ever gotten but maybe on next years vacation I will have to try out a few of their other cupcakes. August 6, 2012 at 12:25pm Reply

  • bruswain: what happens if I don’t use vinegar and low fat milk instead of whole? Or maybe buttermilk instead?

    (it’s what I have in the fridge) September 1, 2012 at 1:58pm Reply

  • Jasmine: I’m so excited about trying this recipe because I love Sprinkles red velvet so much that I can never get anything but that every time I go there! I wanted to know how you spread the frosting like that? What’s the trick to making it look like Sprinkles frosting? September 17, 2012 at 6:21pm Reply

  • Jaclyn: Jasmine – I’m glad you are excited about this recipe =) it’s one of mine and many members of my family’s favorite. The trick is just to pile the frosting high like sprinkles does, then I took an icing spatula (or a butter knife works) and basically swipe it vertically all around the edge of the piled high frosting and then smooth the top. Hope you love them! September 17, 2012 at 10:13pm Reply

  • mianski: I used your recipe to bake a cake and I loved the outcome! it’s by far the best red velvet recipe i’ve tried. Thanks for sharing! :)
    below is the finished product:
    September 20, 2012 at 7:04am Reply

  • Marquisha: Hi, everytime I make my homemade cream cheese frosting it never seems to get firm like the canned frosting from the store. Last time I used dream whip and it was worst than just using the cream cheese, sugar, milk and etc. What am i doing wrong? October 3, 2012 at 9:01am Reply

  • Jaclyn: Marquisha – Hi, I’d recommend that you use chilled cream cheese and that should make some difference. Also here is a forum on the topic that you may quite find helpful:
    http://chowhound.chow.com/topics/705592 October 3, 2012 at 3:41pm Reply

  • Rick: Hi Jaclyn,
    Thanks for the recipe! One question: Is there any advantage to using cake flour in this recipe? Thanks. October 6, 2012 at 6:22am Reply

  • Jaclyn: Rick – I would stick with all-purpose flour for this recipe because it is more of a dense cupcake and cake flour to me is best for a light and fluffy cupcake. I hope that helps! October 8, 2012 at 10:08am Reply

  • adriana: They look like the real thing! Do you use liquid or gel food coloring? October 29, 2012 at 2:26pm Reply

    • Jaclyn: Thanks =)! I just use liquid food coloring. I hope you love them! October 31, 2012 at 7:27am Reply

  • Anonymous: hi, if im going to use this recipe for a cake, how long should i bake this and what size of pan should i use? thanks November 7, 2012 at 10:18am Reply

    • Jaclyn: Anonymous – I’ve never made it as a cake before but if I were to I think I would do a 9×9. I would say to check it at 30 minutes then bake longer as needed. Hope that helps! November 8, 2012 at 8:41pm Reply

  • Anonymous: need help!! i have tried this recipe 3 times in one week and have to let you know that they do remind me of sprinkles cupcakes!! i am a sucker for their red velvet!! i follow the recipe as written above but keep having the same problem. they bake up beautiful in the oven but once i take them out and they cool, they sink!! all three times. are there any suggestions you can offer me? i really want to perfect them.
    #rebecca “the walking cupcake”
    November 15, 2012 at 12:07pm Reply

    • Jaclyn: I’m so sorry to hear that! Here are a few suggestions that may help:
      don’t over mix the batter
      don’t open oven door while baking
      make sure they are completely cooked through, testing with a toothpick for doneness
      don’t use a substitute for the buttermilk
      you could also try reducing the butter slightly
      if you live at high altitude adj for high altitude baking

      Hopefully something there helps! November 16, 2012 at 10:33am Reply

    • Anonymous: Make sure your baking soda hasn’t expired. October 23, 2016 at 10:31pm Reply

  • Anonymous: thanks for the suggestions! one more thing, this recipe calls for whole milk, not buttermilk- right?? November 16, 2012 at 11:07am Reply

    • Jaclyn: yes it does, sorry I was confusing it with the chocolate cupcake =). I should have looked at all of the ingredients first, I’m an airhead sometimes. November 16, 2012 at 11:20am Reply

  • Chocolicious: Wow, they look delightful!! Any Oreo Flavoured ones?
    I can’t wait to try the red velvet ones!! November 27, 2012 at 9:56am Reply

  • Denise: Hi, I’m a reader from the Philippines! :-) And can I ask if I bake these today, can I still give them out after 3 days? Is there an expiration date for these cupcakes? THANKS!!!! December 19, 2012 at 12:15am Reply

    • Jaclyn: I personally think they are best the first and second day, but I think the 3rd day would probably be their last =). I always like the freshest baked goods but I’m pretty picky about it. December 19, 2012 at 10:07am Reply

      • Denise: Hi Jaclyn! It’s me again, and I would like to tell you that this recipe was the bomb! everyone liked it specially the kids! But, I have a new question. This recipe yields 15 cupcakes, my problem is I only want to made 6 cupcakes. :-( Is that even possible? I don’t know what to do with the ingredients. :-( January 2, 2013 at 4:49am Reply

        • Jaclyn: Denise ~ I’m so glad these cupcakes were enjoyed! As far as 6 cupcakes goes – I have to do this with recipes all the time, so if my math is correct here is the recipe for 6 cupcakes:
          1/2 cup + 1 1/2 tsp all-purpose flour
          1 Tbsp + 3/4 tsp cocoa powder
          scant 1/4 tsp baking soda
          4 3/4 Tbsp butter
          7 Tbsp + 1 tsp sugar
          2 1/2 Tbsp of a beaten egg
          1 1/4 tsp red food coloring
          3/4 tsp vanilla extract
          3 Tbsp + 3/4 tsp whole milk
          1/4 tsp + 1/8 tsp vinegar
          Make according to directions, and then for the frosting I would say just half it because no one will complain about a little extra frosting =). January 2, 2013 at 9:06pm Reply

          • Denise: Thanks for the recipe for 6!!! It actually went pretty well! :-) As usual it was enjoyed by many. If I’m going to ask you what is your next favorite next do this? I wanna try more of your creations. January 4, 2013 at 6:58pm

          • Jaclyn: Glad it worked well for you =), I may just want that recipe for 6 someday too some I’m not tempted to eat 15 =). That is seriously such a hard question to answer my next favorite cupcake. I love so many of them. I really like the pumpkin cupcakes with chocolate ganache and spiced cream cheese frosting, I love the coconut cupcakes with coconut frosting, and the cannoli cupcakes. I always love chocolate cupcakes too. Hard question to answer =). I also love love carrot cake but I haven’t found a version that’s perfect for cupcakes yet, I definitely need to do that. January 4, 2013 at 9:14pm

          • Denise: Oops, *next favorite next to this* January 4, 2013 at 6:59pm

  • Cass: How much of the bar of philly cream cheese do i use for the icing? December 21, 2012 at 12:20am Reply

    • Jaclyn: 3/4 of an 8 oz bar is what you should use. I hope you love them! December 21, 2012 at 12:25am Reply

  • judy: LOOKS amazing! I’m going to make them today! I’m just wondering what do you recommend for the baking time, if I do a mini cup cake? Thanks again for the amazing recipe, can’t wait to make them today! I’ll let you know how they turn out January 8, 2013 at 2:09pm Reply

    • Jaclyn: With minis I usually say check them at 10 minutes and see if they need any longer. Hope that helps =) and I hope you love them! January 8, 2013 at 9:37pm Reply

  • judy: Would it make a difference if I used 1% instead of whole milk? January 8, 2013 at 2:17pm Reply

    • Jaclyn: Not much, I think you should be fine to use the 1%. January 8, 2013 at 9:38pm Reply

  • bakerfam09: I was wondering what brand or type of vanilla and cocoa powder you used. Sprinkles cupcakes taste like they have really quality vanilla and chocolate but im not sure what to buy. I just assumed they used those vanilla beans you scrape. I would love to know what to buy. January 20, 2013 at 8:09pm Reply

    • Jaclyn: I usually just use Hershey’s but I also like Ghirardelli if you don’t mind paying a bit more, it’s even better. Also I didn’t see any vanilla bean seeds in the sprinkles red velvet cupcakes, so I just went with a vanilla extract. The brand of vanilla shouldn’t matter much just be sure your don’t use imitation vanilla it’s worthless. Hope that helps! January 20, 2013 at 9:26pm Reply

      • Jobim: The sprinkles use nielsen massey for vanilla. And instead of 1cup 2tbsp sugar, i add 1cup 1tbsp sugar and 1 tablespoon glucose. March 6, 2017 at 11:12pm Reply

  • Sprinkles Red Velvet Cupcakes – Copycat « make it. like it. love it.: […] Frost cupcakes with Cooking Classy’s Cream Cheese Frosting […] January 22, 2013 at 7:48am Reply

  • Kathleen: Does the frosting turns out really sweet? Is 3 and a 1/2 cups of sugar a little too much? February 10, 2013 at 7:30am Reply

    • Jaclyn: I don’t think so because it’s balanced by the tang of the cream cheese. I think if you don’t add that much the frosting may be runny. Hope that helps =). February 10, 2013 at 10:24am Reply

  • Red Velvet Cupcakes « wiskt: […] Velvet Cupcakes (adapted from:  Cooking Classy) with Brown Butter Vanilla Buttercream Frosting (by Wiskt Blog) Yield:  16 […] February 14, 2013 at 5:32pm Reply

  • Juli: Somehow I ended up with really delicious a CHOCOLATE cupcakes…. I used 3 Tbsp of nestle cocoa powder like the recipe calls for. I did use gel food coloring, but I used 1Tbsp, which seemed sufficient. The batter was tinted dark red, but baked up brown……The frosting did work perfectly, but I’m not sure what went wrong with the batter. :( February 18, 2013 at 12:32pm Reply

    • Jaclyn: Juli – I would highly recommend the liquid food coloring – I really like the McCormick Brand and you could even add an extra tsp or two. The gel just never seems to tint quite the same. Also, you can reduce the cocoa powder by 1 Tbsp if desired then replace it with equal amounts flour. I hope those suggestions help! February 18, 2013 at 10:12pm Reply

  • Red Velvet Cupcakes – My Favorite Recipe | Caleigh's Kitchen: […] Best Red Velvet Cupcakes with Cream Cheese Frosting Recipe adapted from Cooking Classy (Yields about 15 Cupcakes) Cupcake Ingredients: 1 1/3 Cups all-purpose Flour 3 tbsp unsweetened […] February 26, 2013 at 9:37am Reply

  • Katrina: I just made these and let me tell you they are absolutely delicious!! I love sprinkles and I’ve been there a number of times, but it is a bit of a drive from my home. Now I can have sprinkles red velvet any time I want! These sure do taste just like the real thing. Thank you (: March 20, 2013 at 3:34pm Reply

    • Jaclyn: You’re very welcome! So glad you enjoyed =)! March 21, 2013 at 10:36am Reply

  • Kabriana: What kind of cocoa should I use? I made this recipe and used valroha cocoa and it made it to dark! March 22, 2013 at 5:59am Reply

    • Jaclyn: I usually just use the Hersheys cocoa powder for these. March 22, 2013 at 9:04am Reply

      • Kabriana: Thanks! March 22, 2013 at 9:22am Reply

      • Jobim: sprinkles use callebaut cocoa. March 6, 2017 at 11:15pm Reply

  • hayden: how many oz is one cup of sugar? would the measurements for sugar be same for granulated and caster sugar? my cupcakes and frosting turned out too sweet.. :( May 7, 2013 at 3:05am Reply

    • Jaclyn: It should be about 7 oz per cup I believe and yes it would be the same amount for granulated and caster sugar. Sorry you found them to be too sweet! Did you used powdered/confectioners sugar for the frosting? May 7, 2013 at 9:29am Reply

      • hayden: i used powdered sugar for the frosting! am i supoosed to use sth else instead? :/ May 9, 2013 at 2:04am Reply

        • Jaclyn: Powdered sugar is what you’re supposed to use in the frosting I just wanted to make sure it wasn’t granulated or caster sugar that you used :). May 9, 2013 at 7:36am Reply

      • hayden: oh another thing! if i make the frosting first, can i place it in the fridge and use only when my cupcakes have cooled down? May 9, 2013 at 2:07am Reply

        • Jaclyn: Yes that would be fine, put it in an airtight container and just allow the frosting to come to room temperature before frosting the cupcakes. May 9, 2013 at 7:38am Reply

  • Kris: Is the 1/2 cup whole milk and 1 tsp distilled white vinegar to make homemade buttermilk? If so, can I substitute lemon for the vinegar and use 2% milk instead of whole? Thanks. May 9, 2013 at 1:06pm Reply

    • Jaclyn: Sort of, it gives basically the same taste and effect I just liked using whole milk rather than a low fat buttermilk. But yes a 2 % milk with lemon would be fine. Hope you enjoy! May 14, 2013 at 6:46pm Reply

  • Catherine: Tried these on saturday, so yummy! May 14, 2013 at 2:04pm Reply

  • Red Velvet Cupcakes (Sprinkles Copycat) | grace(full)eats: […] Red Velvet Cupcakes with Cream Cheese Frosting (Sprinkles Copycat) Makes 15-18 cupcakes From Cooking Classy […] May 17, 2013 at 1:31pm Reply

  • Pearl: Hi, I want to make these cupcakes with cream cheese frosting,but I was wondering if the frosting is firm enough to pipe on the cupcakes(making nice swirls) Because I also saw your other cream cheese recipe witH whipped cream. Which one is the best for making a nice firm swirly top on cupcakes? Thank you! June 4, 2013 at 5:47am Reply

    • Jaclyn: I think the other one holds it shape a little better (depending on how cool you keep it) but for piping I would recommend reducing the amount of cream cheese and upping the amount of whipped cream something like this recipe here (with more sugar :):
      http://www.thekitchn.com/tip-whipped-cre-18573 June 10, 2013 at 11:19pm Reply

  • DeeDee Heyer: Jaclyn – I’ve made these cupcakes twice already and my husband really loved them. He works in Beverly Hills and often eats sprinkles cupcakes and he said they tasted like sprinkles – thanks for your baking creativity to duplicate the recipe and capture the sprinkles taste. If I wanted to make 30 cupcakes am I to do double the recipe?? June 8, 2013 at 8:02pm Reply

    • Jaclyn: I’m so glad these were enjoyed DeeDee! And yes I would recommend doubling for 30 cupcakes. June 8, 2013 at 9:14pm Reply

    • erica: deedee, i just made the red velvet cupcakes, but my frosting didnt turn out like sprinkles’ frosting. I’m wondering if you followed this recipe word for word… and got the sprinkles signature frosting texture/consistency? Or if you made any changes to it? Maybe its me:/ December 13, 2013 at 9:42pm Reply

  • Lucy: I made theses cupcakes with my boyfriend this past weekend. They taste EXACTLY like the ones from Sprinkles!!! Thank you for this recipe. I love it!!! July 3, 2013 at 8:41am Reply

    • Jaclyn: You’re welcome Lucy, I’m so glad you loved them! Thanks for leaving a comment! July 3, 2013 at 8:48am Reply

  • Veronica: I never comment on recipes…. until now. These are THEE best red velvet cupcakes! I have been on a serious mission to find a delicious recipe and just as I was about to give up, I stumbled across your post!!! THANK YOU!!! Do you have a vanilla and/or chocolate cupcake recipe as DIVINE as this?! July 7, 2013 at 1:14pm Reply

  • Alexis Amira: I love Sprinkles cupcakes, especially red velvet! I wanted to ask how you made your frosting thick? My cream cheese frosting always melts and runs down the cupcakes, I don’t know how to keep them steady. :( July 10, 2013 at 3:43pm Reply

  • isabel: thank you so much for posting this recipe. Im an amateur baker and I couldnt believe how good these came out. so moist and delicious!
    I had been looking for a recipe that didnt call for buttermilk because I couldnt find it in my country (Peru) thank you x 10000000 :) July 30, 2013 at 8:16am Reply

    • Jaclyn: I’m so glad you liked these cupcakes Isabel! Just for a future reference if you ever do happen to need buttermilk you can make it very easily, simply add 1 Tbsp of vinegar or lemon juice to a liquid measuring cup then add in enough low fat milk to reach 1 cup, whisk mixture and let rest 3 minutes. I use that substitution a lot and it works great. Thanks for your comment! July 31, 2013 at 5:51pm Reply

      • Isabel: Thank you again Jaclyn you are the best! August 1, 2013 at 10:36am Reply

        • Jaclyn: You’re very welcome Isabel! August 3, 2013 at 8:55am Reply

  • The Best Red Velvet Cupcakes Ever.: […] Recipe Via Cooking Classy […] August 19, 2013 at 5:55pm Reply

  • Michelle: Cupcakes and recipe look Awesome. But my question for you is where did you buy that cute white scalloped plate in the picture? Hope I can find it. Thanks September 2, 2013 at 1:14pm Reply

    • Jaclyn: I got it at an antique shop, you could maybe find one online on etsy or e-bay. September 6, 2013 at 1:13pm Reply

  • Christine: Made these last night and they were DELICIOUS! Finally, a red velvet cupcake that tastes just like the ones you get at bakeries :) Thanks for sharing! September 3, 2013 at 1:36pm Reply

    • Jaclyn: I’m happy to hear you liked these cupcakes and think they are like the ones you can buy at a bakery! Thanks for your comment Christine! September 4, 2013 at 5:27am Reply

  • Ryan: What a wonderful looking cupcake September 5, 2013 at 9:02am Reply

  • Isabella: What type of pan did you use? Your cupcakes looks exactly like sprinkles cc’s! September 10, 2013 at 1:46pm Reply

  • zahra: These are currently cooling on the wire rack and they smell heavenly!! They turned out very beautiful. September 29, 2013 at 10:51pm Reply

    • Jaclyn: I hope you love them Zahra! October 1, 2013 at 5:05pm Reply

  • Recipe: Sprinkles Red Velvet Cupcakes Inspired Birthday Cake!: […] (Original Recipe Source) […] September 30, 2013 at 12:01am Reply

  • Thanna: hi jaclyn, i just have to say that your recipes are by far the best that i came across with. i’ve been to different sites in search for the best cupcake recipes because i just started to learn how to bake. i would just like to ask, some recipes indicate unsweetened cocoa powder and others just indicate cocoa powder. Are they the same or does cocoa powder pertain to sweetened cocoa powder? i only have unsweetened cocoa powder with me. October 1, 2013 at 7:54pm Reply

    • Jaclyn: I’m so sorry, that is confusing! I’ve had several people leave comments in the past when I list just “cocoa powder” in a recipe. They were wondering if it was referring to unsweetened or sweetened so I’ve finally tried to get in the habit of listing unsweetened. So far, unsweetened is the only kind I’ve used in the recipes I’ve posted that call for cocoa. In the future if I ever use sweetened I will definitely remember to list it as such. Sorry about the confusion! I’m so glad you like my site – thanks so much for the compliment Thanna! October 7, 2013 at 7:44pm Reply

  • Mollie: Hi Jacklyn!
    Thanks for the recipe! I’ve tried another Sprinkles (gluten free) red velvet copycat recipe and I’d like to try yours. The other cake turned out dry and tough and the frosting was runny. Do you have any tips to make this recipe gluten free? Any advice on keeping them fluffy and keeping them from getting tough? Thanks! October 27, 2013 at 5:07pm Reply

    • Jaclyn: I wish I did Mollie but I’ve only ever made one gluten free baked good (other than those that are naturally gluten free), sorry! I just don’t dare say because I’m not experienced baking gluten free. Best of luck though! October 30, 2013 at 3:40pm Reply

  • Moist Red Velvet Cupcakes | Cook AZ I Do: […] Recipe for cupcakes adapted from Cooking Classy […] November 5, 2013 at 12:47pm Reply

  • Kendall: Hi.

    I don’t usually comment on blogs or anything but I’ve made these and they are seriously exactly like the sprinkles cupcakes.! Thanks for the recipe :) :) November 7, 2013 at 8:18am Reply

    • Jaclyn: You’re welcome Kendall. So happy to hear you liked them! Thanks for leaving a comment! November 8, 2013 at 7:55pm Reply

      • erica: Jaclyn, I followed ur recipe but my frosting was very runny and gooey. Where did I go wrong? December 13, 2013 at 9:44pm Reply

        • Jaclyn: Next time you could try more butter and less cream cheese and that should help. December 14, 2013 at 12:06am Reply

  • Ian Kakakarrot: Making these for a school project (math surprisingly…), and they look good so far! Thanks. I’ve never had the original before, but I’m gonna assume yours are the same if not better. ;D November 10, 2013 at 12:35pm Reply

  • Ian: I made them and they came out great, just couldn’t wrap my head around the frosting thing so I just frosted them like normal. November 10, 2013 at 2:55pm Reply

  • Meagan: I’m really excited I found this recipe! I am going to be using this frosting recipe to top some carrot cake I am making. I love Sprinkles frosting as it has just the right amount of cream cheese flavor, and is not overpowering. Thanks for sharing!! November 27, 2013 at 11:20am Reply

  • Kristine: I want to try making these cupcakes but I don’t have an electric mixer. If I just use a bowl and whisk instead and do it by hand will that make a difference? December 4, 2013 at 1:33am Reply

    • Jaclyn: You’d probably be able to but I’d imagine you’d have to use soft butter to be able to do it by hand and I don’t know how much of a difference that would make. December 7, 2013 at 10:32pm Reply

  • evi: I wish all ingredients converted into grams. ..:( December 8, 2013 at 10:38pm Reply

    • ec: this should help u out…

      Granulated sugar: 1 cup = 200 grams
      Brown sugar: 1 cup, packed = 220 grams
      Sifted white flour: 1 cup = 125 grams
      White rice, uncooked: 1 cup = 185 grams
      White rice, cooked: 1 cup = 175 grams
      Butter: 1 cup = 227 grams
      Almonds, slivered: 1 cup = 108 grams
      Oil: 1 cup = 224 grams
      Maple syrup: 1 cup = 322 grams
      Milk, non-fat: 1 cup = 245 grams
      Milk, sweetened condensed: 306 grams
      Broccoli, flowerets: 1 cup = 71 grams
      Raisins: 1 cup, packed = 165 grams
      Milk, dry: 1 cup = 68 grams
      Yogurt: 1 cup = 245 grams
      Water: 1 cup = 236 grams
      Confectioners sugar: 1 C = 110 g
      Cocoa: 1 C = 125 g March 14, 2014 at 2:31am Reply

  • erica: I live a mile from Sprinkles (in La Jolla, CA), I have red velvet every day (sometimes twice a day) but was looking to save some money, so I looked up this recipe. So, I pretty much know Spinkles’ red velvet taste like the back of my hand.

    I have to be 100% honest with you that your cake recipe is spot on! Tastes, looks, and feels exactly like Sprinkle’s red velvet. BUT, your frosting recipe is way off, i Know because I tried your whole recipe. Candace Nelson has a recipe video on their strawberry frosting, which I can imagine is the same for the cheesecake frosting, but substituting strawberry puree for cream cheese. Your frosting texture/consistency is a little gooey/runny… I think because 6oz of cream cheese may have been too much, 3oz would have been plenty. Other than that, flavor is spot on… i knew it when i tasted the batter ;) December 13, 2013 at 9:38pm Reply

  • joy: Hi! I’m making a home-made made to order cupcakes and I’ve tried your recipe last Friday, Dec.13, for my baby Princess’ Christening yesterday (for give-away) and also for tasting and advertisement purposes. I already tried many kinds of red velvet recipes and sadly failed. Finally I found yours! it’s incredibly,irresistibly DELICIOUS!..it’s not too sweet and we did not easily get tired of eating those cupcakes.. the cupcake and the frosting were just perfect! my family,friends and the godparents have FALLEN IN LOVE with your cupcake recipe even though we never ever have tried or tasted any cupcakes from Sprinkles Cupcake..
    thank you so much :)
    I’m Joy Labini from Bicol, Philippines December 15, 2013 at 4:59am Reply

    • Jaclyn: I’m so happy you liked this recipe Joy! Glad you found one that worked :). Thanks so much for your comment! December 20, 2013 at 5:01pm Reply

  • Kari: Oh my gosh! I just made these today and they were amazing! Just like the real thing! I still need to work on my frosting application technique though, lol. Thank you so much for the recipe it was delicious!! :) December 22, 2013 at 10:21pm Reply

    • Jaclyn: Thanks for leaving a comment Kari! I’m so glad you thought they tasted like the real thing :)! December 22, 2013 at 11:05pm Reply

  • CallawayCook: These are the best red velvet cupcakes I have ever made. I followed the recipe to a T and was not disappointed! I really enjoy your blog and have been hooked since making your Lofthouse style sugar cookies. Keep on inspiring us!! January 10, 2014 at 12:26pm Reply

    • Jaclyn: I’m happy to hear you’ve enjoyed my recipes! Thanks for leaving a comment! January 10, 2014 at 12:42pm Reply

  • Kate: Yay!! So excited to find a copycat recipe and I can’t wait to try it. :). My only suggestion is that Sprinkes uses Callebaut cocoa and believe me it does make the difference than just whatever cocoa you have in your pantry. Also, they use Nielsan Massey Bourbon Vanilla… All quality ingredients that truly do elevate the flavor to a foodie about cupcakes standards. Also their creamcheese frosting recipe (sprinkles), the one they make, is on the web and they use sweet cream unsalted butter and add the salt.. These are just the things I have noticed that make it more like theirs.. If you use some of the same ingredients…:) again can’t wait to give this one a go.. Awesome post and thank you!!!! :D January 15, 2014 at 2:01am Reply

    • Jaclyn: Thanks so much for the tips Kate! January 17, 2014 at 6:15pm Reply

  • Karina: Thank you so much! How kind to share this with us. January 17, 2014 at 11:20am Reply

  • Sam: These are amazingly delicious! I made a variation of these a few days ago for a blog post (and credited you) and they turned out exactly like you said, moist and velvety!
    Thank you for providing such consistent and delicious recipes.
    http://thebearsfour.blogspot.com.au/2014/01/day-3-red-velvet-cupcakes-with-cream.html#more January 29, 2014 at 12:53pm Reply

    • Jaclyn: I’m so glad you liked them Sam! Yours look great, you piped the frosting perfectly and I love those sprinkles! January 29, 2014 at 5:47pm Reply

  • jen: I love this recipe. I’ve made them several times and my daughter would like me make her birthday cake with this recipe. I saw the earlier comments where you suggested using a 9 9 pan. I’d like to use 9×13. Would you suggest I double the recipe or just use 1 1/2? How long to bake? Thank you! February 1, 2014 at 1:58pm Reply

    • Jaclyn: I think 1 1/2 the recipe would be good for a 13×9. I hope your daughter has a great birthday! February 4, 2014 at 10:14pm Reply

  • Yixin: Hello, I just wanna ask how long the cupcakes can be kept for. Was thinking of frosting them tonight and bringing it out tomorrow. Thanks! February 6, 2014 at 12:19am Reply

    • Jaclyn: They should be good for about 2 days, some would say more but I prefer baked goods when they are fresher. February 11, 2014 at 10:54pm Reply

  • Doris: Hi Jaclyn, I’ve never made RV cupcakes until today. I tried your recipe along with two others and both my husband and I thinks yours was the best! Thank you for sharing! Btw, I LOVE the way you style your food shots and take your pics.
    Doris February 9, 2014 at 7:44pm Reply

    • Jaclyn: Thanks so much for the compliment Doris! I’m so glad you and your husband like these the best. Thanks for leaving a comment! February 10, 2014 at 12:40pm Reply

  • Red Velvet Sweetheart Cupcakes | feasting with friends: […] adapted from Cooking Classy. Decorating idea from Glorious […] February 11, 2014 at 4:13am Reply

  • Ashley: I made these cupcakes and brought them to work for Valentine’s Day; everyone LOVES them! Such a great recipe, followed it exactly and didn’t have any issues. February 14, 2014 at 10:20am Reply

    • Jaclyn: Thanks for letting me know these were enjoyed Ashley! February 25, 2014 at 11:00pm Reply

  • Amber: Oh my god, these are delicious!!! I made these for valentines day to take to work and everyone loved them! I have to say, the frosting was to die for. I think I ate half of the frosting before I frosted the cupcakes haha thanks for the recipe, I will definitely be making again!!! :) February 16, 2014 at 4:56pm Reply

    • Jaclyn: I’m happy to hear you liked them enough you’d make them again Amber! Thanks for your comment! February 16, 2014 at 6:37pm Reply

  • Carrie: I used gel food coloring (wilton red) my cupcakes turned out more brown than red. Does that mean I used too much or too little food coloring? February 17, 2014 at 6:06pm Reply

    • Jaclyn: I wouldn’t recommend the gel food coloring for these – I used liquid. February 25, 2014 at 11:07pm Reply

  • Carrie: Also. My cupcakes batter was really thick. Should I have added more milk? My cupcakes seem a little dry and I was checking them every minute until they were done February 17, 2014 at 6:48pm Reply

    • Jaclyn: They definitely shouldn’t be dry with the amount of butter and milk in them – I’d probably just double check the measurements and be careful not to pack the flour when measuring. Hope that helps! February 25, 2014 at 11:08pm Reply

  • Elena: Hi!
    If I wanted to make these with jumbo muffin tins-what time and temp would you recommend? Thank you! You’re so kind sharing this recipe with us :) February 26, 2014 at 12:07am Reply

    • Jaclyn: I actually couldn’t say for sure because I actually have never baked jumbo muffins/cupcakes because I only have the regular size pans. Sorry I wish I could help more! I’d imagine it would be like 5 minutes longer though. March 4, 2014 at 9:29pm Reply

  • mika: the cake ended up being quite dry and cake. it’s not moist at all. March 20, 2014 at 9:46am Reply

  • Chrystin: Ahhh Sprinkles is one of my favorite cupcake shops in the US—especially the red velvet! I think I’m going to make this recipe, but in cake form, for my husband’s birthday. I’m already excited! April 2, 2014 at 5:03pm Reply

  • Deliarasui: It’s my husbands 30th birthday and I am going all out. And he loves the red velvet from sprinkles.
    Can anyone tell me how long should i bake the cake, if I am using the cupcake recipe ? April 24, 2014 at 8:21pm Reply

  • Martha: I came across your website looking for a treat and had everything I needed to make the cupcakes and frosting. All I can say is WOW!!! You are my new best friend as is cookingclassy. Thank you so much for sharing. I’m looking for lunch ideas for tomorrow. May 3, 2014 at 7:26pm Reply

    • Jaclyn: Thanks for your feedback Martha! I’m glad you liked them! May 19, 2014 at 10:23pm Reply

  • The Frosted Kitchen: Scrumpdiddlyumptious Cupcakes | White Lily Among Thorns: […] The original recipe for these red velvet cupcakes is by Jaclyn from Cooking Classy and is found here. (Cooking Classy is one of my all time favorite dessert sources. I have never had a recipe go sour […] June 2, 2014 at 8:40pm Reply

  • morsal: Hi one question did you use sweetened cocoa powder or unsweetened July 15, 2014 at 6:39pm Reply

    • Jaclyn: Unsweetened cocoa powder, sorry should have put that on there. July 15, 2014 at 8:06pm Reply

  • Katie W: Hi, I was wondering how you think using margarine or soy butter would affect the cupcakes? I was planning on making these for someone who is lactose intolerant…thanks! August 6, 2014 at 10:34am Reply

    • Jaclyn: I can’t say for sure since I haven’t tested. Instead I might recommend looking for a red velvet recipe cupcake that uses vegetable oil. August 28, 2014 at 8:47pm Reply

  • Alysia H: These cupcakes are fantastic. My husband absolutely loves them. Making them for the 2nd weekend in a row. Thank you so much for the recipe! I will continue to make these for YEARS to come! September 7, 2014 at 1:20pm Reply

    • Jaclyn: So great to hear Alysia! September 29, 2014 at 2:12pm Reply

  • TW: Nice! I will definitely try to make this soon. If you are ever in Socal, please head by Doughboys Bakery in LA and try their red velvet cake…and make a copycat recipe for that one! September 23, 2014 at 2:09pm Reply

  • Emily: Ohhhhhh myyyyy goodness! I just finished making these cupcakes and they are absolutely delicious! They were moist and enough chocolatelyness, the frosting was amazing, thick and silky smooth. I’ve tried Sprinkles cupcakes, and this recipe is spot on! The smell is just like it as well! Thanks! October 26, 2014 at 10:25pm Reply

    • Jaclyn: Thanks for your feedback Emily! I’m so glad they were enjoyed! October 27, 2014 at 5:19pm Reply

  • Ha: Hi,
    I was searching for Sprinkles Vegan Red Velvet and found your blog. Have you ever tried Sprinkles Vegan Red Velvet cupcake?. I really like the flavor of the cupcake and love its frosting so much. Could you please help me to figure how to copycat Sprinkles vegan red velvet cupcake? Thanks in advance. January 12, 2015 at 11:52pm Reply

  • Dan: I made the cupcakes and they were a huge hit for my cousin’s birthday but the cupcakes turned dry and hard the second day. I followed your recipe exactly and I’m a pretty decent baker, I like to think. I figured its because it’s a butter recipe cake instead of oil but you mentioned in the comments the second day were good too. Any ideas? February 19, 2015 at 4:26pm Reply

    • Jaclyn: I’m not sure what would have happened as long as they were sealed in an airtight container? I do like nearly any baked good best the first day but the second day should be nearly as good. March 16, 2015 at 10:06am Reply

  • Andrian: I want to make sure for the batter, there is no oil required? March 6, 2015 at 6:29am Reply

    • Jaclyn: No just the butter with this recipe. April 4, 2015 at 3:14pm Reply

  • Morgan: Hi there- can’t wait to try this recipe. i’m a HUGE fan of Sprinkles and have been craving their red velvet but live too far to justify an hours drive. Well… some days it can be justified ;)

    My question is… Williams Sonoma sold their cupcake mixes in their store. They posted their cream cheese frosting within the mix and this is the one they gave out. Just wondering if you tried this and felt it wasn’t at all like the real deal and then adjusted it to make your version? Would love to know what you think of this before i dive in :) Thanks for your help!

    8 oz Cream Cheese, softened
    4 oz (1 stick) Butter, softened
    3 3/4 cups Powdered Sugar, Sifted
    1/8 tsp of Salt
    1/2 tsp Vanilla March 22, 2015 at 9:29pm Reply

    • Jaclyn: I forgot they posted that recipe on the back of that box my sister used to buy those all the time. You can definitely just go with that recipe if you’d like, they are pretty close it looks like theirs used an additional 2 oz cream cheese which would be great. Hope you love these! March 23, 2015 at 7:59pm Reply

  • amanda: hola i try this recipe and it is taste awesome! but the problem is i think the butter cream are just too sweet for me…. can i substitute it? like use less sugar? March 26, 2015 at 10:07am Reply

    • Jaclyn: Yes you can definitely just use less sugar in the frosting. April 20, 2015 at 12:12pm Reply

  • Sheila: OHMYGOODNESS!! I am so excited about finding this recipe! We are also Sprinkle Cupcake fans and I cannot go there with out getting the red velvet. I always want to try other flavors but I just can’t make myself. I have never found a red velvet recipe that I like, so I’m super excited to give this a try! April 23, 2015 at 10:03am Reply

  • Mindy: I made these for Mother’s Day and they turned out wonderful. It has been so hard not to eat several every day!

    Also just tried the Vanilla Bean Scones – perfect!

    Thank you for all your recipes. May 13, 2015 at 12:01pm Reply

    • Jaclyn: Thanks so much Mindy! May 22, 2015 at 3:31pm Reply

  • Malissa rodriguez: Can you recommend any substitutions for the white vinegar? June 8, 2015 at 8:07pm Reply

    • Jaclyn: Lemon juice will work fine too. July 9, 2015 at 12:08am Reply

  • Dana: Hello!
    I am going to try this recipe this week! I will post a link to your website with the results. Thanks! June 20, 2015 at 9:41am Reply

  • Christina: Making this now! Shouldn’t it be baking powder instead of baking soda? August 19, 2015 at 4:55pm Reply

    • Jaclyn: No it’s baking soda. Baking soda is almost always used in baking as a leavening agent when there’s an acidic ingredient like vinegar or buttermilk added in the recipe. I hope you love them! August 19, 2015 at 10:36pm Reply

  • Jean: These came out try for me… Frosting was delicious though. August 21, 2015 at 11:22pm Reply

  • phyl: been to this blog post several times, mostly to copy the cream cheese frosting, will finally attempt to make this weekend as a bday cake for my sister who incidentally got all of us hooked on sprinkles red velvet cupcakes. we honestly don’t even bother with others. i wanted to do a round cake… i read suggestions already for rectangular pans, was hoping you can point me in the right direction for round pans? split into two 9×9 perhaps? and what about cook times? thank you and bless your baking soul! =D August 26, 2015 at 4:43pm Reply

    • Jaclyn: I would double the recipe for a 9 by 9 round and I imagine the baking time would be around 30 minutes give or take. August 26, 2015 at 5:19pm Reply

  • Marje Fiacco: Was disappointed with the outcome. Followed the recipe to a “T” but they weren’t the same texture or moistness of Sprinkles, they were rather dry & by the 2nd day they were very dry (sealed them in a Ziploc freezer bag & squeezed out all the air I could). Also, the frosting was cloyingly sweet, needs more cream cheese & less sugar. August 30, 2015 at 5:33pm Reply

  • joanne le: I just wanted to say that I loved your recipe and also editted your formatting for one of my typography design classes! It’s super easy to read and if you’d like the digital file I’d love to send it to you :) September 23, 2015 at 9:21am Reply

  • CeeCee: Made these this morning, all I can say is AWESOME!!! So good & moist, and the frosting delicious. Thank you Jaclyn. October 25, 2015 at 10:38am Reply

    • Jaclyn: I’m so glad you enjoyed them CeeCee! October 26, 2015 at 9:03pm Reply

  • Sharon t.: Idk how someone can mess up on these but I followed this recipe step by step and they came out perfectly!! Pretty much the same as the real deal and I’ve had Sprinkles a lot! So moist I think I’ll go have another haha thanks for the recipe! November 20, 2015 at 9:09pm Reply

  • Elizabeth W.: I’m always a bit skeptical of copycat recipes, but this one is amazingly spot-on. I used cake flour instead of AP flour, and mixed using the crumb method. The cupcakes are perfect, with a moist, dense crumb — very Sprinkles indeed. The frosting was perfect as well. Thank you so much for this gem! January 14, 2016 at 7:59am Reply

  • Maya: Hi Jaclyn! First of all, let me just say that this recipe is AMAZING!!! :-D I’ve made it many times for family and friends. I’d like to make them again for a baby shower, and since the baby-to-be is a boy… I’d like to make these Blue Velvet Cupcakes instead of Red. I’ve researched a bit and many other blue velvet cupcake recipes call for 1 tablespoon of blue food coloring gel and just a dab of violet gel. However… Those recipes only call for 1 tablespoon of cocoa powder. Since yours calls for 3 tablespoons of cocoa powder, can you advise me on how much blue food gel coloring I should use? Thanks so very much! :-) January 25, 2016 at 10:36pm Reply

  • Joanna: Hi. I love this recipe. I tried it and its soooo good. Now i want a cake version of this. Is there any adjustment on the ingredients to convert this to red velvet cake and still as good as this cupcakes? April 12, 2016 at 8:50pm Reply

  • Kimberly: I made these cupcakes and they taste so close to sprinkles. Now I would like to use this same recipe to make a cake. How long should I bake it? September 17, 2016 at 2:47pm Reply

  • Abeera: I just made these cupcakes for a customer. I think they are HEAVENLY. However, my customer seems to think they should be more fluffy. Any suggestions on what I can do to make them more fluffy? January 9, 2017 at 1:08pm Reply

  • Paula: Hi Jaclyn,

    I am searching for the copy cat recipe for the Sprinkles salted caramel cupcakes. Can you help? I would appreciate it so much, thanks! (I emailed you too but wanted to be sure you saw my request) January 25, 2017 at 7:23am Reply

  • Donna: I followed this recipe exactly and am an experienced baker especially when it comes to Red Velvet cake. They came out very crumbly and had to eat with a spoon. I’ve been a RVC lover for nearly 60 years. My mom made it every year for my birthday as it is my favorite cake. I admit I’ve never had a Sprinkles cup cake. Although they tasted ok I will go back to my old recipe which is the original recipe from the 1950s. Other comments make it sound like they taste just like Sprinkles. Believe it or not the original recipe is better. If you love Sprinkles RVC you will love the original recipe even more! It has a more rich dense texture and is so addicting I have to give them away so that I don’t eat them all. It’s made with shortening instead of butter and calls for buttermilk in addition to mixing the vinegar with baking soda.It is very easy to find by searching original RVC recipe. Maybe I should open my own bakery and give Sprinkles a run for their money. I also prefer the original cooked frosting over the cream cheese version. I did like this frosting however just not for RVC. I will use it next time I make a Carrot cake. I love cream cheese frosting on carrot cake and sugar cookies! January 27, 2017 at 4:13pm Reply

  • Briana: “Alternating in two separate batches” what does this mean? I may be reading it incorrectly because it’s not making sense in my head. Lol can you explain? September 17, 2017 at 5:58pm Reply

  • Alexis: Would love to make these! I have never heard of using salted butter in cupcakes. Always use unsalted. Is there a reason for this, or does it not matter? September 18, 2017 at 2:31pm Reply

  • Thao: Your recipe sounds and looks DELICIOUS! By the way, I want to make 24 cupcakes. Can you tell me the measurements? February 4, 2018 at 9:17am Reply

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