Strawberry and Cream Cupcakes

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Strawberry and Cream Cupcakes
90 min.
24
175kcal

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Indulge in the delightful sweetness of our Strawberry and Cream Cupcakes, a dessert that perfectly captures the essence of summer in every bite! These cupcakes are not just a treat for the taste buds; they are a feast for the eyes as well, boasting a beautiful pink hue and a luscious cream cheese frosting that will leave everyone wanting more.

What makes these cupcakes truly special is the unique twist of using strawberry-flavored soda pop in the cake mix, which infuses each cupcake with a burst of fruity flavor and a moist texture that is simply irresistible. Topped with a vibrant pink frosting and adorned with colorful candy sprinkles, these cupcakes are sure to be the star of any gathering, whether it's a birthday party, a picnic, or just a sweet afternoon treat.

With a total preparation time of just 90 minutes, you can whip up a batch of 24 cupcakes that are perfect for sharing with friends and family. Each cupcake is a delightful combination of light, fluffy cake and creamy frosting, with the added freshness of strawberries for that extra touch of elegance. So, gather your ingredients and get ready to impress your loved ones with these scrumptious Strawberry and Cream Cupcakes that are as fun to make as they are to eat!

Ingredients

  • box cake mix white
  • 1.3 cups lemon-lime soda pop 
  • serving food coloring red
  • 16 oz cream cheese frosting 
  • 0.5 cup sprinkles white
  • serving strawberries fresh

Equipment

  • oven
  • ziploc bags

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, substituting soda pop for the water.
  2. Stir 1 or 2 drops food color into frosting. Frost cupcakes.
  3. In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
  4. Garnish with fresh strawberries. Store loosely covered in refrigerator.

Nutrition Facts

Calories175kcal
Protein2.17%
Fat21.57%
Carbs76.26%

Properties

Glycemic Index
1.67
Glycemic Load
0.14
Inflammation Score
-1
Nutrition Score
2.0534782646953%

Flavonoids

Cyanidin
0.1mg
Petunidin
0.01mg
Delphinidin
0.02mg
Pelargonidin
1.49mg
Catechin
0.19mg
Epigallocatechin
0.05mg
Epicatechin
0.03mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.01mg
Naringenin
0.02mg
Kaempferol
0.03mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:174.71kcal
8.74%
Fat:4.26g
6.55%
Saturated Fat:1.44g
9%
Carbohydrates:33.85g
11.28%
Net Carbohydrates:33.5g
12.18%
Sugar:24.4g
27.11%
Cholesterol:0mg
0%
Sodium:185.93mg
8.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.96g
1.92%
Phosphorus:75.83mg
7.58%
Calcium:49.07mg
4.91%
Vitamin C:3.53mg
4.28%
Folate:16.52µg
4.13%
Manganese:0.07mg
3.49%
Vitamin B1:0.05mg
3.25%
Vitamin B2:0.05mg
3.06%
Selenium:1.98µg
2.83%
Vitamin B3:0.54mg
2.7%
Iron:0.48mg
2.65%
Fiber:0.36g
1.43%
Vitamin E:0.2mg
1.37%
Copper:0.02mg
1.22%