Red Velvet Cupcakes (Sprinkles Copycat)


Last week my friends and I had a chance to go to the Color Run! It’s “the happiest 5k,” LITERALLY! It was so much fun. It’s basically a 5k run (more like walk) with different checkpoints that have volunteers ready to get you with dyed cornstarch. You also get these different colored packets of dyed cornstarch that you save for the finish line. At the finish line, there’s a DJ who does a “color blast” and everyone throws up the powder in these packets. It’s crazy to see rainbows of cornstarch in the air, but it’s even cooler to see people get covered with color. The traffic was terrible, though–it took us an hour and a half to get out of the parking lot! But it’s okay, it was definitely an enjoyable day with good company, and I’m glad I got to go. If you’re interested, there are Color Runs all over the place, so look to see when it’ll be in a city near you. It’s a lot of fun, I promise!! =)


Color Run 2013: We’re Ready!!!IMG_2695

Color Run 2013: Bright Colors for a happy finish!!!

Speaking of color…red velvet cupcakes!!!!!

The first time I made red velvet cupcakes was for J’s birthday two years ago. It was from a boxed cake mix, and the cupcakes actually came out nicely. But…the frosting was terrible! At the time, I didn’t know there was a difference between margarine and butter except for the fact that margarine was definitely cheaper. The frosting was runny, and I tried adding more sugar, but it never stiffened up. It was a disaster! I had to toss the whole thing out =(.


The red velvets this time around were beautiful, and the frosting was creamy and 100% spreadable! I actually bookmarked this recipe on Cooking Classy (you should definitely check it out; everything I’ve made from that blog has been delicious, like my Angel Food Cupcakes!) a while ago, and I finally got around to it last Friday (Friday are my baking days, remember?). Anyways, these cupcakes are supposed to be a Sprinkles copycat, but considering how I’ve never had a Sprinkles red velvet cupcake, I can’t really say for sure. But my friend who’s had both says it comes pretty close (shoutout to beat the rice!)! Whether or not it’s a copycat, it’s delicious, and the cream cheese frosting tops it off perfectly.


But here’s the thing…I don’t really understand the whole deal with red velvet cupcakes. They’re loaded with food coloring, and they barely have any chocolate flavor…but they look so cool! There’s just something special about a red velvet cupcake; it makes me feel kinda fancy =). Is that weird? Hehe.


Red Velvet Cupcakes with Cream Cheese Frosting (Sprinkles Copycat)
Makes 15-18 cupcakes
From Cooking Classy


For the Cupcakes:
1 1/3 cups all purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, firm but not cold
1 cup + 2 tbsp granulated sugar
2 large eggs
1 tablespoon liquid red food coloring
2 teaspoons vanilla extract
1/2 cup whole milk
1 teaspoon distilled white vinegar

For the Cream Cheese Frosting:
1/2 cup unsalted butter, firm but not cold
6 oz cream cheese, cold
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar

Preheat the oven to 350˚F. In a mixing bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside. In another large bowl, cream the butter and sugar until pale and fluffy for about 3-4 minutes. Stir in eggs, one at a time. Add the red food coloring and vanilla extract, and mix to combine. Be careful not to splash on yourself. Trust me, the food coloring stains!

In another small bowl, combine the milk and vinegar. Add the milk mixture and the flour mixture to the cupcake mixture (the one with food coloring), alternating in two separate batches and mixing until combined after each addition.


Divide the batter evenly among paper lined muffin cups, and fill each cup about 2/3 full. Bake in a preheated oven for 18-21 minutes until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven and cool completely before frosting.

For the frosting, cream together the butter and cream cheese until pale and fluffy, about 4-5 minutes. Mix in the vanilla extract, and add the powdered sugar and beat until smooth. Spread onto cooled red velvet cupcakes. I tried frosting them the same way Sprinkles does…I think Sprinkles looks much better. I tried! A for effort?



Until next time,

Soli Deo Gloria, and Happy reading, eating, and baking!

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