Red Velvet Cupcakes with Cream Cheese Frosting – Sprinkles Copycat

18 May

red velvet cupcakes

Recipe from Cooking Classy

This recipe is NOT dairy free.

Cupcake

  • 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


Frosting

  • 1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
  • 6 oz cream cheese, cold
  • 1/2 tsp vanilla extract
  • 3 1/2 cups powdered sugar
  • Red and pink food coloring, for decor (optional)

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.red velvet cupcakes

Add in eggs one at a time stirring after each addition.  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.

Fill cupcake papers so each cup is about 2/3 full (these cupcakes won’t rise as much as traditional cupcakes). 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.

For icing:

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).

red velvet cupcakesMix in vanilla extract. Add powdered sugar and beat until smooth.

Once cupcakes are cooled completely, add icing and decorations. I topped my cupcakes with the frosting, as is using a round decorating tip. Then I made a 1/4 cup hot pink icing and a 1/4 cup of red icing by adding a tiny bit of Wilson’s gel icing and mixing thoroughly. Add to decorating bags and have some fun! I just drew little hearts with a very small, round decorating tip as I’m not very experienced in cake decorating.red velvet cupcakes

These cupcakes came out a bit too dense for my liking. I would have preferred they be a bit more fluffy and moist, but they were ok. The frosting was great. As you can probably guess, I made these during the month of February for a Valentines Day theme, but you can customize them however you’d like.

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One Response to “Red Velvet Cupcakes with Cream Cheese Frosting – Sprinkles Copycat”

  1. birthday cupcake recipes May 26, 2013 at 10:17 am #

    Hey! Another human being here in possession of a severe sweet tooth.
    I am frequently craving something sweet, but lately I’ve been in search of more healthy alternatives
    for the sake of my figure. My go to dessert is the cupcake
    and I made a personal blog completely devoted to healthy cupcake
    recipes. I’ve assembled the whole array of healthy cupcake recipes, including
    vegan cupcakes, gluten free cupcakes, low fat cupcakes, and of course –
    fruit cupcakes.

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