Ingredients for Copycat Sprinkles Red Velvet Cupcake Recipe
- 2 1/2 cups all-purpose flour
- Unsweetened Cocoa Powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 cup buttermilk
- Red Food Coloring
- Pure Vanilla Extract
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How to Make Copycat Sprinkles Red Velvet Cupcake Recipe
- Preheat oven to 350°F (175°C). Line a muffin tin with 24 cupcake liners.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, and 1 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer on medium speed for 5 minutes, until light and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup sour cream, 1 cup buttermilk, 2 tablespoons red food coloring, and 2 teaspoons vanilla extract.
- Gradually add the dry ingredients (from step 2) to the wet ingredients (from step 4), beating on low speed until just combined. Do not overmix.
- Spoon batter into prepared cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the muffin tin for 5 minutes.
- Transfer cupcakes to a wire rack to cool completely before frosting.
- Frost with your favorite vanilla buttercream frosting (recipe not included). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
62g
Fat
25g
Carbs
7g
