Strawberry Cupcakes With Cream Cheese Icing

strawberry soda cupcakes with strawberry cream cheese frosting and a red and white striped straw

Strawberry Cupcakes With Cream Cheese Icing

These strawberry cupcakes with cream cheese icing combine cake mix with a can of strawberry soda for an easy dessert recipe that can be whipped up in no time. And their fluffy texture and unique taste is perfect for any occasion.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Cooling 30

Total Time 55

Servings Cupcakes

Calories 296kcal

Author Wanda Simone

Equipment

measuring cups
mixer with mixing bowl
2 12-count muffin tins
24 cupcake liners
piping bag with large star-shaped tip (such as Wilton 1M tip)

Ingredients

For the cupcakes

1 13.5 to 16.5 oz box strawberry cake mix
3 large eggs (room temperature)
½ cup (or 1 stick) butter, melted
1 cup strawberry soda

For the frosting

4 cups powdered sugar
8 ounces cream cheese (room temperature)
1 cup (or 2 sticks) butter (softened)
1 teaspoon vanilla
3 Tablespoons strawberry jam
¼ cup milk

Instructions

Make the cupcakes

Preheat your oven to 350°F (175°C) and line 2 12-count muffin tins with cupcake liners.
In a medium mixing bowl, combine the strawberry cake mix, eggs, and melted butter using an electric mixer on medium speed until smooth.
1 13.5 to 16.5 oz box strawberry cake mix, 3 large eggs, 1/2 cup (or 1 stick) butter, melted
Add the soda to the batter and stir by hand just until combined.
1 cup strawberry soda
Carefully pour or spoon the batter into the cupcake liners until they are ⅔ full.
Bake the cupcakes for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool on a cooling rack for at least 30 minutes.

Make the frosting

Use an electric mixer to cream together the powdered sugar, room temperature cream cheese, and softened butter until smooth.
8 ounces cream cheese, 4 cups powdered sugar, 1 cup (or 2 sticks) butter
Mix in the vanilla and strawberry jam until well blended.
1 teaspoon vanilla, 3 Tablespoons strawberry jam
Add the milk, a little at a time, until you reach your desired frosting consistency. Be careful not to over-mix.
¼ cup milk
Once the cupcakes are cool, spoon the icing into a piping bag with a star tip and swirl it onto the top of each cupcake. For extra decoration, stick a 2-inch section of a straw into the frosting of each cupcake.

Notes

Don't use the mixer to mix in the soda. It will lose too much of its fizz which can cause the cake not to rise.
Be mindful not to over-whip the frosting, as it will result in a thinner consistency icing.
If your cupcakes have cream cheese frosting, they will need to be stored in an airtight container in the refrigerator (for up to a week) until serving.

Nutrition