Copycat Sprinkles Red Velvet Cupcake Recipe

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 350 degrees f.
• 2 mix flour, cocoa powder, baking soda and salt in medium bowl. set aside.
• 3 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.
• 4 spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
• 5 bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean.
• 6 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.
• 7 i use the vanilla buttercream frosting (from sprinkles cupcakes) recipe (vanilla buttercream frosting (from sprinkles cupcakes)) with these cupcakes and my family loves them.