As an LA resident, it’s hard not to crave delicious baked goods from Sprinkle’s Cupcakes- my personal favorite is their red velvet cupcake. This recipe is pretty much as good as the real deal. The cake is rich, yet still perfectly moist; meanwhile, the frosting is sweet, but maintains that perfect balance with the cream cheese base. It’s the ultimate cupcake to impress any LA native, which is why my roommates and I decided to serve this yummy treat at our apartment warming party this coming weekend.
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
1/2 cup salted butter, firm but not cold
8 oz cream cheese, cold
1/2 tsp vanilla extract
3 1/2 cups powdered sugar
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. 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.
Add red food coloring and vanilla extract and mix until combine. In a small mixing bowl, 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 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 10 minutes and 30 seconds for minis and 18-21 minutes until toothpick inserted into center of cupcake comes out clean. I recommend rotating the cupcake pan halfway through baking to ensure they bake evenly.
While cupcakes are baking, in a large mixing bowl, using an 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).
Mix in vanilla extract. Add powdered sugar, to your taste, and beat until smooth.
Remove cupcakes from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely. Once cooled completely, spread generously with Cream Cheese Frosting.