Sprinkles Copycat Vanilla Cupcakes

Sprinkles Copycat Vanilla Cupcakes

On this Memorial Day (or anyday), let us take a moment to remember all those men and women who have made the ultimate sacrifice for our Country and our Freedom.

On a happier note, I think a holiday celebrating the brave men and woman who protect our Freedom calls for cupcakes. While definitely not ideal for shipping overseas, I know these Sprinkles Copycat Vanilla Cupcakes will bring a smile to any serviceman’s face when delivered with a “Thank you”.

Sprinkles Cupcakes is the only place where I have ever loved the vanilla cupcake with vanilla icing more than chocolate. That’s right, more than chocolate!

Sprinkles Copycat Vanilla Cupcakes

Sprinkles Cupcakes opened up a store in Atlanta several months ago, and my Husband and I were there the day opened. What of it?

Hubs and I have had a healthy (or possibly unhealthy) obsession with Cupcake Wars for several years now. We have seen every single episode; we ate macarons at the Paris bakery where Florian was executive pastry chef; we search for Cupcake Wars winners in every new city that we visit; and we are obsessed with Sprinkles Cupcakes, but I think I already mentioned that one!

Sprinkles Copycat Vanilla CupcakesMy husband and I were eagerly waiting for months for the new Atlanta shop to open and the night before he said, “I would probably break the law right now to have a Sprinkles cupcake.”

He was 100% serious.

Sprinkles Copycat Vanilla Cupcakes

I have been scouring the Internet for Sprinkles Copycat Vanilla Cupcake recipes for months to try and replicate the dense, chewy texture and perfect vanilla flavor at home, and I think I have finally found it. For the vanilla cupcake recipe I adapted a recipe I found at Layers of Happiness and I modified the “official” Sprinkles vanilla frosting recipe that I found on Food.com. Quite frankly, I felt the one posted couldn’t possibly be right because it didn’t have any vanilla bean paste in it, so I changed it. And bumped up the vanilla extract.

Don’t judge! It’s the only flavor!

My Husband and I actually thought these cupcakes were better than the original. But you’ll have to be the judge of that!

Sprinkles Copycat Vanilla Cupcakes

You’ll never need another vanilla cupcake recipe again because these are the BEST! I actually used the same cake recipe in these Salted Caramel Cupcakes. Swoon.

Sprinkles Copycat Vanilla Cupcakes

Want to laugh? This is me at the Sprinkles Cupcakes’ ATM. That’s right I said cupcake ATM!

Sprinkles Cupcakes ATM Atlanta

 

Sprinkles Copycat Vanilla Cupcakes

Yield: 24 Cupcakes

Sprinkles Copycat Vanilla Cupcakes

This recipe for Sprinkles Copycat Vanilla Cupcakes with vanilla icing is even better than the original! Moist, dense cake that is packed with vanilla flavor

Ingredients

    For the Cupcakes:
  • ¾ cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 1 ¼ cups sour cream, room temperature
  • 2 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • For the Frosting:
  • 1 cup butter, softened
  • 3 ½ cups confectioner sugar, sifted
  • 1 teaspoon cream
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons vanilla bean paste
  • 1/8 teaspoon salt

Instructions

    For the cupcakes:
  1. Preheat the oven to 350°. Line 2 muffin tins with 24 cupcake liners.
  2. Sift flour, baking powder, baking soda and salt together in a medium bowl and set aside.
  3. Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs one at a time, beating to combine after each addition.
  4. Add vanilla, sour cream and almond extract, beating until just combined.
  5. Reduced the mixer speed to low and stir in the flour in several additions. Remove the bowl from the mixer and stir the last bit of flour in with a spatula until just combined. Do not over mix.
  6. Scoop batter into cupcake liners and bake in preheated oven for 14-18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
  7. Allow to cool completely before icing.
  8. For the Frosting:
  9. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and salt on medium-high speed until combined, then add cream, vanilla extract and vanilla paste and continue to beat until light and fluffy.
  10. You can either smooth the frosting on the cooled cupcakes with a small offset spatula à la Sprinkles, or you can just pipe it on. Personally I find piping easier!

Notes:

Cupcake recipe adapted from Layers of Happiness and the Vanilla Frosting recipe was modified from Food.com

http://americanheritagecooking.com/2014/05/sprinkles-copycat-vanilla-cupcakes/

You may also like:

Copycat Sprinkles Triple Cinnamon Cupcakes

Copycat Sprinkles Triple Cinnamon Cupcakes

 

German Chocolate Cupcakes

German Chocolate Cupcakes with German Chocolate Ganache Filling

Peanut Butter Stuffed Double Chocolate Banana Cupcakes!

Peanut Butter Stuffed Double Chocolate Banana Cupcakes with Peanut Butter Frosting

Double Salted Caramel Cupcakes

Easter Double Salted Caramel Cupcakes

Guinness Chocolate Cupcakes with Bailey’s Buttercream

Guinness Chocolate Cupcakes with Bailey's Buttercream and Salted Caramel Filling


Comments

    • AmericanCooking22 says

      I thought I didn’t like vanilla cake until I tried Sprinkles cupcakes and these are even better! Thanks for the pin! I hope you do try them soon! The cupcake ATM is TROUBLE!

    • AmericanCooking22 says

      Is it sad that I just figured out that they aren’t making any more new Cupcake Wars? Noooo!

      They just put a Sprinkles Cupcake ATM in NYC…you got out just in time! Or you would have been paid a visit by the Wedding Fairy and we know what she’s like! ;-)

    • AmericanCooking22 says

      They are soooooo good! It takes a damn good vanilla cupcake for me to pass over the chocolate!

    • AmericanCooking22 says

      Hi Jackie! I used a small offset spatula. I placed a large dollop in the center of the cupcake and then used the spatula to flatten it out on top while pushing the frosting to the edges. I added more as I went along if the frosting wouldn’t reach the edges. Then I scraped all the excess frosting off my spatula before starting on the sides. I held the cupcake by the base in my left hand (on the counter or other flat surface) and then placed the offset spatula on a slight angle on the edge of the frosting. I slowly rotated the cupcake with my left and and held the spatula steady with my right until I had gone all the way around. The key is a light touch because otherwise too much frosting will come off and you will be left with a bare cake! I then scraped off any excess frosting from my spatula onto the rim of my frosting bowl and went back to adjust any imperfections. It took a while for me to come up with a system and then to get them as perfect as you see in the pictures! Using more frosting on each cupcake would make it easier but my husband doesn’t like a lot! Fortunately this type of frosting technique is very forgiving, so you can add more or take off excess as you go! Good luck!

    • AmericanCooking22 says

      I’ve only been to two: one in Scotsdale, AZ and the new on in Atlanta. We’ve tried 60% of their flavors including the red velvet! Vanilla and the triple cinnamon remain our favorites! I hope you do try it out! Maybe you can even coax your chocoholic son to try one! :-)

  1. kita says

    They look soooo good! And I’m so glad you cracked opena cake so that we all could see the texture. A lot of bloggers don’t do that and it’s annoying as crap! LOL….I will definitely try these. Thank you……………

    • AmericanCooking22 says

      lol! I have to agree that is annoying. It’s all about the texture of the cake! I have at least one “interior” picture unless the photos came out too horrible to post! I hope you do try them! So yummy!

      • kita says

        Hahaaa!! I will let you know how it goes! Thank you for replying! I love to cook and bake and will be food-blogging myself this summer! :)))…Thank you again!

    • AmericanCooking22 says

      These are definitely a worthy substitution! LOL my Husband and I saw a Sprinkles for the first time in Scotsdale, AZ and we literally ran to it.

  2. Vanessa says

    Hello! I am very excited to try this recipe, thank you for it!

    Just wanted to comment on the actual blog post, specifically saying “Happy Memorial Day.” I have learned since my husband joined the Army that that is a very inappropriate expression since many don’t realize the difference between Memorial Day and Veteran’s Day. Memorial Day honors the soldiers who have lost their lives while on active duty, NOT active duty soldiers. Veteran’s Day is to honor all those serving in the military. So, it is inappropriate to say “Happy Memorial Day,” as it is not happy for anyone who is “celebrating” or remembering on this day.

    Totally not trying to be critical, just informative as I know many people (like myself pre-Army life) don’t understand the difference.

    Thank you again!

    • AmericanCooking22 says

      Hi Vanessa, I appreciate you taking the time to comment on this post. I completely understand your point and I can see why “Happy Memorial Day” would seem offensive or inappropriate to someone who has lost a loved one in the line of service. I do see the difference between the two holidays and I apologize for any offense given to you or to anyone. I am eternally grateful to anyone who has risked their life to fight for our freedoms and I would absolutely not want to offend anyone. I will revise that post and remember this lesson in the future. Have a blessed day and thank your husband for his sacrifices.

      ps- I hope you do try the cupcakes! They are delicious.

  3. Erika says

    Cant wait to do them this weekend! Quick question for the frosting what do you mean by “cream” what kind of cream did you use?

    Thanks

    • AmericanCooking22 says

      Hi Erika! I use heavy whipping cream for the frosting. You can usually find it by the milk and half and half in the diary section of the grocery store! Hope that helps! Happy baking!

  4. Erica says

    Hi, I was wondering why you use cake flour instead of AP in this recipe. Also, have you tried this recipe with AP? Thank you!

    • AmericanCooking22 says

      Hi Erica – I have not tried it with all AP Flour. The technical reason is that cake flour has has less gluten than AP flour, so it will produce a lighter, softer cake. You do need to still handle it with care (not over mixing), which helps reduce the amount of gluten that forms. Cake flour is also ground finer than AP flour and has a little cornstarch in it (to keep it from clumping) and that produces a lighter cake with a smaller crumb. If you don’t have cake flour, you could certainly try AP flour or pastry flour would be an even better substitute if you have that. If you do use AP flour just be very careful not to over mix because this is already a very dense, pound cake like, cake and it could become tough. Hope that helps!

  5. Michelle says

    Hello! This looks like the recipe I have been looking for! How full do you fill the liners as it doesn’t say in the recipe. Thank you!

    • AmericanCooking22 says

      Hi Michelle, I use a 2 1/2 inch ice cream scoop to scoop it in there about 3/4 full. As long as they all have the same amount, then they’ll bake evenly! Did that answer your question?

      • Michelle says

        Yes, that was very helpful! Thank you so much!!!! They were incredible! Thank you so much for sharing this recipe!

        • AmericanCooking22 says

          You are most welcome! I am so glad you enjoyed them!! It is my favorite vanilla cupcake recipe!

    • AmericanCooking22 says

      Hi Angela! You can always add more powdered sugar or a little bit of cornstarch if your frosting is getting too sweet! You can also refrigerate it and then whip it up again.

  6. Amber says

    I just got back from vacation to Los Angeles where I tried (over and over again) Sprinkles Cupcakes and fell completely in love. There isn’t a Sprinkles anywhere close to me. I found your recipe and I can’t wait to try these cupcakes! Thank you!

  7. Amber says

    I made them last night. I kept having technical issues (mixers kept breaking) but I finally was able to finish them and they are totally amazing! I think the cake part is dead on Sprinkles but the icing is better than Sprinkles. Amazing moist cupcakes. Thanks again for the recipe!

    • AmericanCooking22 says

      You have no idea how happy your comment makes me! I’ve been fighting with developing a triple chocolate chip cookie recipe all last night and this morning and I was feeling rather low, and your comment picks me right back up! I totally agree with you about the cake and the icing being better. Sprinkles can be almost too sweet and not “vanilla-y” enough since I made my own. Did you try the Sprinkles Triple Cinnamon? I did a copycat of those and I could (and maybe did) eat the icing with a spoon!

  8. Nicole B says

    Haven’t tried this recipe yet, but it looks delicious and looks just like Sprinkles! Do you have any other Sprinkles inspired recipes? I love their banana cupcakes but haven’t been able to find a copycat recipe yet, and shipping the pre-mixes from Sprinkles starts to add up! Lol!

    • AmericanCooking22 says

      Hi Nicole! Glad to have found another Sprinkles lover! I have made a Triple Cinnamon copycat but that is it! I love banana cupcakes so I’ll have to do a little research and tackle their banana next! I always go and get the same ones, so I’ve never even tried it!

  9. Beverly says

    Hello! I just came across this and am definitely making these this weekend! Just 1 question… what is the vanilla bean paste?

    • Lindsey says

      Hi Beverly! I hope you do make them – they are delicious! Vanilla bean paste is a paste made from the seeds of the vanilla bean, a little sugar and vanilla extract. It is sold in jars by the extracts or in the baking aisle. You can substitute the seeds of 1 vanilla bean for 1 tablespoon of paste but vanilla extract isn’t as good of a substitute.

    • Lindsey says

      Hi Jaimie! You can substitute vanilla extract but it will never have as pure a vanilla flavor as the vanilla bean paste. Try substituting 1:1, taste and then add more if you would like it. Happy baking!

  10. Dusti says

    I’ve never had a sprinkles cupcake but I’m anxious to try. I’m wondering if you’ve ever used this recipe for a cake? Also, I’m wondering if the frosting would hold shape like from a star tip?? Thanks for sharing!

    • Lindsey says

      Hi Dusti, I haven’t tried this recipe as a cake but I don’t see why it wouldn’t work. YOu will just need to adjust the bake time. The frosting will absolutely hold a shape from a star tip! Best of luck and happy baking!

      • Dusti says

        Thanks! I’ll be giving in a try in a cake pan and will let you know the result. I’m just learning to adjust my baking to the high altitude of WY so it may take me a couple of tries to get it right. :)

        • Lindsey says

          Oh I do not envy you that! High altitude baking is right up there with gluten free baking for me! Good luck! It is a dense cake. If I were going to bake it into a cake form, I would try it first with softened butter and not melted butter just to get a little extra aeration.

    • Lindsey says

      Hi sarah, As I told the commenter before you, I have never made this into a cake before. I suggest you butter and flour 2 10-inch cake pans, make the batter as directed (or cream softened butter instead of melted), pour into cake pans 3/4 high and bake them in a pre-heated oven. They are done when a cake tester comes out with only a few clinging crumbs. I don’t know if it will make enough batter. You will just have to experiment. Good luck!

    • Lindsey says

      Well you can try full fat or 2% greek yogurt. I have never tried that but it usually works 1:1. You could also try buttermilk, but your cupcakes will be a little lighter because the batter will be looser.

  11. rupal says

    hey :) this sounds amazing I want to totally make this tonight or tomorrow morning..!!!! but i had a question..
    what type of cake flour did you use???

  12. Kristine says

    I absolutely love these cupcakes. They are divine..so moist, light and fluffy. I ran into a problem today that I am hoping you can help me with. I doubled this recipe, as I needed 4 dozen, but they came out like sweet cornbread. Have you ever doubled it and did it work? Any thoughts on what could have happened?

    • Lindsey says

      I’m sorry you had that experience. I have never doubled the recipe but I don’t see why it won’t work. They are a denser cake but cornbread is puzzling because there is no cornmeal…

      • Kristine says

        thank you for the reply. Here is the oddest thing of all. I tasted them the next morning and it didn’t have that “cornbread taste”. Yes a little denser, but the taste changed. i pulled one from the batch I did last month and they were the same. Very Very strange!! But at least I can now continue to use this cake. I will add, I think next time I will use a little more vanilla to give it that punch.

        • Lindsey says

          That is so odd. Maybe it was something to do with the flour? As I always say, “the more the merrier” with the vanilla! You could also add vanilla bean paste if you have it.

  13. Vicki says

    Unfortunately these came out dry for me. I was very careful not to overtake. I love a dense cupcake, but between that and the dryness they didn’t work out.

  14. Neil says

    Baked these the other day and it’s realllly close to the original Sprinkles. I felt the frosting wasnt as firm as Sprinkles so I added an extra 1/2 cup of bordered sugar. Definitely going to be checking out other recipes in here :).

    • Lindsey says

      Thanks, neil!!!! I’m glad you agree. It’s possible the frosting isn’t as firm because I don’t really like it as sweet :-) Happy baking!

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