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.
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.
All things considered, 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 Cupcakes opened up a store in Atlanta several months ago, and my Husband and I were obviously there the day opened. What of it?
Accordingly, hubs and I have had a healthy (or possibly unhealthy) obsession with Cupcake Wars for several years now. We have seen every single episode, ate macarons at the Paris bakery where Florian was executive pastry chef, and search for Cupcake Wars winners in every new city that we visit. There is an obsession between us with Sprinkles Cupcakes, but I think I already mentioned that one!
My 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."
Certainly, he was 100% serious.
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. In similar fashion I bumped up the vanilla extract.
You’ll never need another vanilla cupcake recipe again because these are the BEST! Additionally, I actually used the same cake recipe in these Salted Caramel Cupcakes. Swoon.
Want to laugh? My most compelling evidence of obsession: this is me at the Sprinkles Cupcakes' ATM. That's right I said cupcake ATM!
Sprinkles Copycat Vanilla Cupcakes
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
Instructions
For the cupcakes:
- Preheat the oven to 350°. Line 2 muffin tins with 24 cupcake liners.
- Sift flour, baking powder, baking soda and salt together in a medium bowl and set aside.
- 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.
- Add vanilla, sour cream and almond extract, beating until just combined.
- 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.
- 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.
- Allow to cool completely before icing.
For the Frosting:
- 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.
- 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
Before You Go!
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wow, these cupcakes look so delicious and yummy. I just love this recipe. thanks for sharing this amazing article and recipe of sprinkles copycat vanilla cupcakes.
Thank you! Happy baking! ????
do you think this recipe would work to make one giant cupcake, as in a cake. It's my son's favorite cupcake and I wanted to make it as a birthday-cake for him.
Hi Katarina, I happen to know that it does lol! The recipe as written definitely makes a dense cake (like the cupcakes but it is more noticeable in a full cake). I personally love that texture. If you want the same flavor but just a smidge lighter in texture, try using my funfetti cake recipe and omit the sprinkles. Or don't! Happy baking!
I just made these vanilla cupcakes for the first time. I must say, they are one of the best scratch recipe cupcakes I've ever had. The crumb is tender and moist and the flavor is great! I was just wondering if they freeze well?
Oh that is so wonderful to hear, Virginia! Thank you! And, yes, you can absolutely freeze them.
I never comment on recipes, but felt I had to on this one. I just made these cupcakes tonight and they are DELICIOUS. I have been trying different vanilla cupcake recipes off the internet for years and every single one has disappointed me despite the 'best cupcakes ever' comments. I got halfway through making these and realised I didn't have enough sour cream so I had to do 150ml sour cream and sub the rest with half milk, half cream and the recipe still turned out fantastic. I think everyone is always searching for their go-to cupcake recipe and I'm so so happy I found this one! Thank you so much for sharing it! School bake sales sorted forever 🙂
Thank you, Lisa, for making my day! I am so happy that you enjoyed them! I am going to try your substitution actually because I think that will make them a little lighter and sometimes you do want that texture! LOVE your last comment haha! Happy baking!
Hi, I live in a high altitude area and I'm curious as to what I'd need to do differently for this recipe to work for me...anyone else try or mention ideas to you yet? Thanks in advance!
Hi Camille, I really don't know anything about high altitude baking. My best advice is google it! Happy baking!
I’m really happy with the texture and how moist the cupcakes turned out, but for some reason I taste a lot of flour...is there something I possibly did wrong?
Hi Shannon, How odd. Are you perhaps referring to the texture that is more dense than other cakes? Unless the flour was not mixed completely so it didn't hydrate properly, but I feel like you wouldn't be happy with the texture and moisture if that is the case. Sorry I couldn't be of more help