If you’re on the hunt for a dessert that’s bursting with fruity fun and nostalgic fizz, then the Strawberry Crush Soda Cupcakes Recipe is about to become your new go-to treat. These cupcakes take the classic elements of a moist white cake and infuse them with the bubbly sweetness of Strawberry Crush soda, creating a delightfully light and flavorful bite. Topped with a luscious, creamy frosting dotted with real strawberries and crowned with a maraschino cherry, this recipe promises a party for your taste buds that’s as charming as it is delicious. It’s perfect for celebrations or whenever you just need a sweet pick-me-up that feels special and inviting.
Ingredients You’ll Need
While the Strawberry Crush Soda Cupcakes Recipe might sound wonderfully fancy, the ingredients needed are beautifully simple and each one plays an essential role to make this dessert shine. From the tried-and-true white cake mix to the fizzy flair of Strawberry Crush soda, every component comes together to build that perfect balance of lightness, sweetness, and fresh berry flavor.
- White cake mix: The base that brings a fluffy, tender crumb to the cupcakes.
- Strawberry Crush soda (1 1/4 cups): Adds a natural strawberry essence with a bubbly twist that keeps the cake moist and fun.
- Canola oil (1/3 cup): Keeps the cupcakes rich and soft without overpowering other flavors.
- Egg whites (3): Lighten the texture and help the cupcakes rise beautifully.
- Unsalted butter (2 cups, softened): The foundation for the creamy frosting, lending richness and smoothness.
- Powdered sugar (6 cups): Sweetens and thickens the frosting to the perfect consistency.
- Vanilla extract (4 teaspoons): Enhances all the flavors with warm, fragrant notes.
- Strawberries (1/2 cup, finely diced): Fresh bursts of color and juicy sweetness folded into the frosting.
- Heavy whipping cream (5-7 tablespoons): Adds fluffiness and creaminess to the frosting’s texture.
- Maraschino cherries: The classic, playful garnish that finishes each cupcake with a pop of color and charm.
How to Make Strawberry Crush Soda Cupcakes Recipe
Step 1: Prepare the Batter
Start by combining your white cake mix with the Strawberry Crush soda, canola oil, and egg whites. The soda’s carbonation is the secret weapon here—it lightens the batter making the cupcakes fluffy and moist. Mix gently but thoroughly until everything is well incorporated and smooth, avoiding over-mixing to keep the texture tender.
Step 2: Bake to Perfection
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners and fill each cup about two-thirds full with batter. Bake for 20-22 minutes or until a toothpick inserted comes out clean. The cupcakes will rise wonderfully thanks to the soda, creating tall, perfectly domed tops. Allow them to cool completely before moving on to frosting.
Step 3: Whip Up the Frosting
Using softened unsalted butter, beat it on medium-high until fluffy. Gradually add powdered sugar, about one cup at a time, always beating well after each addition. Stir in vanilla extract, then fold in diced strawberries delicately. Adjust the texture with heavy whipping cream, starting with 5 tablespoons and adding more if you want a lighter, silkier consistency.
Step 4: Frost and Garnish
Once your cupcakes are completely cooled, frosting becomes fun! Pipe or spread the strawberry-studded frosting onto each cupcake, creating generous, enticing swirls. Top each one with a classic maraschino cherry for that iconic, picture-perfect finish that’s sure to impress.
How to Serve Strawberry Crush Soda Cupcakes Recipe
Garnishes
Beyond the maraschino cherry, you can sprinkle extra finely diced fresh strawberries or even a light dusting of powdered sugar to enhance the cupcake’s visual appeal. A small mint leaf can add a touch of freshness and color contrast that’ll wow your guests.
Side Dishes
These cupcakes pair wonderfully with a simple glass of cold milk or a refreshing cup of iced tea. For a more festive twist, serve alongside sparkling lemonade or an assortment of fresh fruit to echo the strawberry theme and keep things light.
Creative Ways to Present
Try serving these cupcakes in colorful wrappers or arrange them on a tiered stand for a charming display. For parties, personalizing cupcake toppers or placing them in small dessert cups with miniature forks can turn these treats into delightful handheld desserts that everyone will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to two days, ideally kept in a cool, dry place. The frosting tastes best fresh but will maintain its flavor and texture well within this timeframe.
Freezing
To freeze, place unfrosted cupcakes on a baking sheet until firm, then transfer them to a freezer-safe container or bag for up to three months. When you’re ready to enjoy, thaw completely before frosting for that freshly made feel.
Reheating
For unfrosted cupcakes, a quick warm-up in the microwave for 10-15 seconds will bring back a freshly baked sensation. Avoid reheating frosted cupcakes as it may cause the frosting to melt or separate.
FAQs
Can I use diet or sugar-free Strawberry Crush soda in this recipe?
Using diet or sugar-free soda might alter the sweetness and texture of the cupcakes, as the sugar contributes to both. For best results, stick to regular Strawberry Crush soda.
Can I substitute the white cake mix with homemade cake batter?
Absolutely! If you prefer homemade cake batter, choose a white or vanilla recipe and replace the liquid portion with Strawberry Crush soda to maintain that unique flavor infusion.
How can I make this recipe vegan?
To make these cupcakes vegan, try using a plant-based cake mix, egg replacer products like flax eggs or commercial substitutes, vegan butter, and ensure your powdered sugar is vegan-friendly. Swap heavy cream with coconut cream for the frosting.
Will using freshly squeezed strawberries instead of soda work?
Fresh strawberries add wonderful flavor but won’t provide the carbonation that makes these cupcakes extra fluffy. Consider combining fresh strawberries with a soda or sparkling water for similar results.
Can I make cupcakes gluten-free with this recipe?
Yes! Use a gluten-free white cake mix, and double-check all your ingredients are certified gluten-free to safely adapt this recipe while keeping the same delicious taste.
Final Thoughts
There’s something truly magical about the Strawberry Crush Soda Cupcakes Recipe—the way familiar flavors are transformed by the lightness and fizz of the soda, creating a cupcake that feels festive, fresh, and fun. Whether you’re baking for a special occasion or just to brighten an ordinary day, these cupcakes bring a smile and a burst of sweetness that’s hard to beat. I can’t wait for you to try them and fall in love just like I did!
Print
Strawberry Crush Soda Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 21 minutes
- Total Time: 41 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Crush Soda Cupcakes combine the light, fluffy texture of a white cake mix with the fruity fizz of Strawberry Crush soda for a delightful twist on classic cupcakes. Topped with a rich, creamy strawberry buttercream frosting and garnished with fresh diced strawberries and maraschino cherries, these cupcakes are perfect for any celebration or sweet treat.
Ingredients
Cake
- 1 box white cake mix
- 1 1/4 cups Strawberry Crush soda
- 1/3 cup canola oil
- 3 egg whites
Frosting
- 2 cups unsalted butter, softened
- 6 cups powdered sugar
- 4 teaspoons vanilla extract
- 1/2 cup strawberries, finely diced
- 5–7 tablespoons heavy whipping cream
Garnish
- Maraschino cherries
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix with Strawberry Crush soda, canola oil, and egg whites. Mix on medium speed until smooth and well combined, ensuring no lumps remain.
- Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and evenly distribute the batter among them. Bake for approximately 21 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Make the Frosting: In a large bowl, beat the softened unsalted butter until creamy using a hand or stand mixer. Gradually add the powdered sugar, mixing well after each addition to avoid lumps. Stir in the vanilla extract and diced strawberries. Add heavy whipping cream, one tablespoon at a time, to reach your desired frosting consistency.
- Frost and Garnish: Once the cupcakes have fully cooled, generously frost them using a piping bag or spatula. Top each cupcake with a maraschino cherry for an extra burst of color and sweetness.
Notes
- For best results, use cold Strawberry Crush soda straight from the fridge to keep the batter light.
- Make sure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- You can substitute maraschino cherries with fresh strawberry slices for a natural garnish.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
