Food & Recipes Vegan Recipes

Vegan Red Velvet Cupcakes (Sprinkles Copycat)

I love Sprinkles Vegan Red Velvet cupcakes so much that I decided to make my own copycat recipe. Check it out below!

Servings: Makes 30 cupcakes (cut the recipe in half or fourths for smaller servings)

Cupcake Ingredients

  • 2 2/3 cup of flour
  • 1 1/2 cup of vegan butter (room temperature)
  • 3/8 cup of 100% cacao powder
  • 1 tsp. baking soda
  • 3/4 tsp. of salt
  • 2 2/4 cup of sugar
  • 2 tbsp. of Ener-g Egg Replacer
  • 1/2 cup of warm water
  • 2 tbsp. red food coloring
  • 4 tsp. of pure vanilla extract
  • 1 cup of vanilla almond milk
  • 2 tsp. of white vinegar

Frosting Ingredients

  • 1 cup of vegan butter (room temperature)
  • 12 oz. vegan cream cheese
  • 1 tsp. of pure vanilla extract
  • 7 cups of powdered sugar

Cupcake Instructions 

  1. The first step is mixing most of the dry ingredients together using an electric mixer or whisk. These ingredients include flour, cacao powder, baking soda and salt.
  2. In a different bowl, mix the butter and sugar until thoroughly combined.
  3. In a small cup, whisk the Ener-g Egg Replacer and warm water until mixed well.
  4. Pour the egg replacer mixture into the bowl with the butter and sugar. Mix thoroughly.
  5. Mix the vanilla extract in the bowl with the butter, sugar and eggs.
  6. Mix the red food coloring in the bowl with the butter, sugar and eggs.
  7. In a small bowl, combine the almond milk and vinegar.
  8. Pour the almond milk and vinegar mixture in increments into the bowl with the butter, sugar, and eggs.
  9. In SMALL increments, mix the flour mixture into the bowl with the butter mixture until it is thoroughly combined and smooth.
  10. Pour the cupcake batter in tins. Make sure to only fill the cupcake tins 1/2 way or 2/3 way to leave room for rising.
  11. Bake the cupcakes on 325 degrees for until the cupcakes are done, which can be 20-24 minutes. I recommend checking on the cupcakes every 5 minutes by placing a fork or toothpick in one of the cupcakes. When the cupcakes are done, the fork or toothpick will come out with no batter on it.

    Frosting Instructions 

    1. In a medium bowl, whisk the vegan butter until it is soft and fluffy.
    2. Add the vegan cream cheese in the bowl and mix until it is thoroughly combined.
    3. Mix in the powdered sugar in the bowl.

Finishing Instructions

(Start these instructions once the cupcakes are cooled.)

  1. To make the cupcakes look like my picture, use one of the cupcakes and break it apart until you have small crumbs.
  2. Add the frosting on top of the rest of the cupcakes.
  3. Sprinkle the cupcake crumbs on top of the cupcakes.
  4. ENJOY! 🙂

Comment below with any questions, comments, or recommendations!

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