Cream Soda Cupcakes with Vanilla Buttercream

By carvalhohm

Ingredients

• 1 box Springtime (or regular) Funfetti cake mix
• 1 can diet cream soda (or regular if you cannot find diet)
• 1/2 cup softened butter
• 4 1/2 cups powdered sugar
• 1 1/2 tsp vanilla extract
• 5-6 T milk
• Pink food coloring (I use Wilton’s pink food gel)
• Peeps, Easter/spring sprinkles, coconut, jelly beans, etc for optional topping

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Line muffin pans with 24 paper liners. In large bowl, beat together ONLY cake mix and cream soda–that’s it. No eggs, no water, no oil. JUST mix and soda. Blend for 2 minutes. Portion into muffin tins and bake for 15 minutes or until toothpick inserted in center comes out with little moist crumbs. Cool completely.

2. In bowl of stand mixer, beat butter until creamy, about 2 minutes. Add vanilla extract and powdered sugar, one cup at a time, scraping down sides of mixer bowl every so often with rubber spatula. Add milk, one tablespoon at a time, if necessary until you’ve achieved right, soft but spreadable consistency. Add more powdered sugar or milk if needed. Then, tint your frosting with pink food gel if desired (or any Easter color–I split mine between pink and green).

3. Pipe frosting onto cooled cupcakes and sprinkle/decorate with desired toppings.