Strawberry and Cream Cupcakes – a delicious recipe with white cake, strawberry soda, vegetable oil, egg whites, cream cheese frosting, coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350.
2
Place paper baking cups in 24 regular-size muffin cups.
3
In large bowl, beat cake mix, soda pop, oil and egg whites on low speed 30 seconds.
4
Beat 2 minutes on medium speed, scraping bowl occasionally.
5
Fill each cup 2/3 full of batter.
6
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
7
Remove from pan to wire rack.
8
Cool completely, about 20 minutes.
9
Stir frosting in container 20 times.
10
Stir in 1 to 2 drops red food color.
11
Frost cupcakes.
12
Place sprinkles and 1 drop red food coloring in small resealable plastic food storage bag; seal bag.
13
Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
696
kcal
Calories
66
g
Fat
11
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 18 ounces white cake mix, 1 ¼ cups strawberry soda, ⅓ cup vegetable oil, 3 egg whites, and more.
Yes, Strawberry and Cream Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
