Copycat Sprinkles Red Velvet Cupcake Recipe Recipe For Brussel

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COPYCAT SPRINKLES RED VELVET CUPCAKE RECIPE



Copycat Sprinkles Red Velvet Cupcake Recipe image

Make and share this Copycat Sprinkles Red Velvet Cupcake Recipe recipe from Food.com.

Provided by fyrehair

Categories     Dessert

Time 40m

Yield 30 cupcakes

Number Of Ingredients 11

2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups sugar
4 eggs
1 cup sour cream
1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
1 ounce red food coloring (optional)
4 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
  • Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean.
  • Gently remove from oven (these are super-moist, and will collapse if you aren't careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely.
  • I use the Vanilla Buttercream Frosting (From Sprinkles Cupcakes) recipe (recipe #222188) with these cupcakes and my family loves them.

Nutrition Facts : Calories 177.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 45.2, Sodium 155.3, Carbohydrate 23.5, Fiber 0.7, Sugar 15.6, Protein 2.5

RED VELVET CUPCAKES



Red Velvet Cupcakes image

This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 40m

Yield 30

Number Of Ingredients 16

2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  • Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g

RUSTIC RED VELVET CUPCAKES



Rustic Red Velvet Cupcakes image

Moist Red Velvet cake with a dollop of rich cream cheese in center -- no frosting needed. Not too sweet and easy to make.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 1h5m

Yield 24

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla
1 teaspoon lemon juice
1 package Duncan Hines® Red Velvet Cake Mix
1 ¼ cups water
⅓ cup vegetable oil
3 large eggs
powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
  • Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
  • Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
  • Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
  • Store covered in refrigerator.
  • Garnish with powdered sugar, if desired.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 22.9 g, Cholesterol 59.3 mg, Fat 12.6 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 200.5 mg, Sugar 4.9 g

RED VELVET CUPCAKES



Red Velvet Cupcakes image

This bright and beautiful Southern staple has a hint of chocolate flavor that's paired with a cream cheese frosting, keeping it from being too sweet. Part of red velvet cake's allure is how moist it is, owing to the vegetable oil in the batter. (Oil-based cakes are often more tender than butter-based counterparts.) You can make these into even smaller cupcakes - this recipe yields twice as many mini cupcakes - just reduce the cooking time accordingly. And if you want your cake even lighter in texture, sift the flour before you mix it in.

Provided by Millie Peartree

Categories     cakes, dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 15

2 1/2 cups/320 grams cake flour
1 1/2 cups/300 grams granulated sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon cocoa powder
1 1/2 cups/360 milliliters vegetable oil
1 cup/240 milliliters buttermilk, at room temperature
3 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
2 (8-ounce/225-gram) packages cream cheese, softened
4 cups/410 grams sifted confectioners' sugar
1 cup/225 grams unsalted butter (2 sticks), softened
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees. Line 2 muffin pans with paper liners.
  • In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whisk the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
  • Add the dry ingredients into the wet ingredients and mix on low speed until just combined and a smooth batter is formed. Scrape down the sides of the bowl.
  • Scoop batter into muffin cups until they are about three-fourths of the way full, making sure not to overfill. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Remove the cupcakes from the oven. Let cool completely.
  • As cupcakes cool, prepare the cream cheese frosting: In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, mix the cream cheese, confectioners' sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula halfway through.
  • Reduce mixer speed to low. Add the vanilla, increase the speed to high and mix briefly, scraping down the sides of the bowl as needed, until fluffy.
  • Once cupcakes are cool, frost, using a pastry bag with a large tip, or an offset spatula.

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2021-02-08 Preheat the oven to 350 degrees F. In a mixing bowl, whisk together the flour, cocoa powder, and baking soda. Set aside. In a separate large mixing bowl, with an electric …
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  • In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together the butter and sugar for about 3 to 4 minutes until pale and fluffy.
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  • 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
  • *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.
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