Ingredients for Strawberry And Cream Cupcakes
- White Cake Mix
- Strawberry Soda
- Vegetable Oil
- Egg whites as specified on cake mix box
- Red Food Coloring
- Cream Cheese Frosting
- Candy Sprinkles
- Fresh strawberries (optional, for garnish)
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How to Make Strawberry And Cream Cupcakes
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper baking cups.
- Prepare your chosen strawberry cake mix according to package directions, but substitute the required water with an equal amount of club soda. Use the specified amount of oil and only egg whites.
- Fill each cupcake liner about ¾ full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cupcakes cool in the muffin tin for 10 minutes.
- Carefully remove cupcakes from the tin and transfer them to a wire rack to cool completely (approximately 30 minutes).
- While cupcakes cool, prepare your cream cheese frosting. Add 1-2 drops of pink food coloring to achieve your desired shade.
- Once the cupcakes are completely cool, frost each one generously.
- In a small resealable plastic bag, combine sprinkles with 1 drop of pink food coloring.
- Seal the bag tightly and gently shake and massage until the sprinkles are various shades of pink.
- Sprinkle the colorful sprinkles around the edges of the frosted cupcakes.
- Garnish with fresh sliced strawberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
95g
Fat
8g
Carbs
9g
