Sprinkles Red Velvet Cupcakes With Cream Cheese Frosting Copycat Recipe Cooking Classy

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MINI RED VELVET CUPCAKES WITH CREAM CHEESE ICING



Mini Red Velvet Cupcakes with Cream Cheese Icing image

This is one dessert that I could eat every day. It's easy to make, fun to decorate, and delicious to eat. I highly recommend it.

Provided by Trex

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 1h

Yield 30

Number Of Ingredients 15

2 ½ cups sifted all-purpose flour
1 ½ cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
3 (6 ounce) packages cream cheese, at room temperature
1 cup unsalted butter, at room temperature
3 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
  • Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
  • Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.
  • Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 31.4 g, Cholesterol 47.7 mg, Fat 23.5 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 9.5 g, Sodium 184.3 mg, Sugar 22.8 g

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

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