Strawberry and Cream Cupcakes

Recipe by alligirl
READY IN: 1hr 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box white cake mix (calls for Betty Crocker Supermoist)
  • 1 14
    cups strawberry soda
  • 13
    cup vegetable oil
  • 3
    egg whites
  • red food coloring
  • 1
    (16 ounce) can cream cheese frosting
  • 12
    cup white candy sprinkles
  • fresh strawberries, if desired
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DIRECTIONS

  • Heat oven to 350°F (325°F for dark or nonstick pans).
  • Place paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.
  • Cool in pan 10 minutes; remove from pan to cooling rack.
  • Cool completely, about 30 minutes.
  • Stir 1 or 2 drops food color into frosting.
  • Frost cupcakes.
  • 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.
  • Garnish with fresh strawberries, if desired.
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