Ingredients
- CUPCAKE INGREDIENTS:
- 1 1/2 sticks unsalted butter, firm but not cold
- 1 package Sprinkles Red Velvet Cupcake Mix
- 2 eggs
- 1 tsp. white vinegar
- 2/3 cup milk
- CREAM CHEESE FROSTING INGREDIENTS:
- 8 oz. cold cream cheese
- 1 stick unsalted butter, firm but not cold
- 1/8 tsp. salt
- 3 3/4 cups confectioners' sugar, sifted
- 1 1/2 tsp. vanilla
Preparation
Step 1
Preheat an oven to 350. Line a 12-well cupcake pan with paper liners. Make sure all ingredients are at room temperature, except as noted above.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the Sprinkles Red Velvet Cupcake Mix and beat on medium-low speed just until combined, about 30 seconds. Increase the speed to medium and beat for 2 more minutes.
Reduce the speed to medium-low, add the eggs one at a time and beat until incorporated. In a small bowl, combine the vinegar and milk. Slowly add the milk mixture, allowing each addition to be absorbed before adding more. Stop the mixer occasionally to scrape down the sides of the bowl.
Divide the batter evenly among the cupcake cups. Bake until the cupcakes just spring back when lightly touched, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 10 minutes, then transfer the cupcakes to the rack and let cool completely.
Meanwhile, make the frosting in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese, butter and salt on medium-low speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the vanilla and beat just until incorporated. Do not over mix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add milk 1 tsp. at a time, if frosting does not have a spreadable consistency.