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
Scale
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.
