Copycat Crumbl Red Velvet Cupcake Cookie
Red Velvet has that quiet elegance — a cookie that feels like cake in disguise. This copycat version recreates Crumbl’s soft, velvety crumb and tangy cream cheese frosting, striking the perfect balance between richness and lightness. You get that signature cocoa undertone and a pop of red that makes every bite feel like a celebration.
Ingredients
For the Cookie Dough:
¾ cup unsalted butter, softened
1 cup light brown sugar
¼ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 tbsp buttermilk
2 tbsp unsweetened cocoa powder
1 tbsp red food coloring (gel works best for even tone)
2½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
For the Cream Cheese Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
2½ cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
Cream the Butter & Sugars — In a stand mixer, beat butter, brown sugar, and white sugar together until light and fluffy, about 2–3 minutes.
Add Wet Ingredients — Beat in eggs, vanilla, buttermilk, and food coloring until smooth.
Combine Dry Ingredients — In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Mix & Chill — Gradually add dry ingredients to wet ingredients. Chill the dough for 30 minutes for a denser, bakery-style texture.
Bake — Scoop large cookie portions (about ¼ cup each) onto parchment-lined sheets. Bake at 350°F (177°C) for 10–12 minutes, just until set around the edges.
Cool & Frost — Let cookies cool completely before piping cream cheese frosting in a tall, swirled “cupcake” pattern.
Pro Tips
Add 1 tsp white vinegar to your wet ingredients for that subtle tang authentic to red velvet cake.
If your frosting feels too soft to hold shape, chill it for 10 minutes before piping.
For that classic Crumbl sheen, use a closed-star piping tip and swirl from center outwards.