Strawberry and Cream Cupcakes
- Reviews 6
Ready In: 1 hr 30 mins
Serves: 24
Yields: 24 cupcakes
Ingredients
- 1 (18 1/4ounce) box white cake mix (calls for Betty Crocker Supermoist)
- 1 1⁄4 cups strawberry soda
- 1⁄3 cup vegetable oil
- 3 egg whites
- red food coloring
- 1 (16 ounce) can cream cheese frosting
- 1⁄2 cup white candy sprinkles
- fresh strawberries, if desired
Directions
- Heat oven to 350°F (325°F for dark or nonstick pans).
- Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.
- Cool in pan 10 minutes; remove from pan to cooling rack.
- Cool completely, about 30 minutes.
- Stir 1 or 2 drops food color into frosting.
- Frost cupcakes.
- In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
- Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
- Garnish with fresh strawberries, if desired.
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