Strawberry and Cream Cupcakes

By pamdabear3383

Ingredients

• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 1/4 cups strawberry-flavored soda pop
• Vegetable oil and egg whites called for on cake mix box
• Red food color
• 1 container (1 lb) Betty Crocker® Rich & Creamy® cream cheese frosting
• 1/2 cup Betty Crocker® white candy sprinkles
• Fresh strawberries, if desired

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 1

1. 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 pop 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

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. Garnish with fresh strawberries.

*If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time.

Nutrition Information:
1 Cupcake: Calories 230 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 2g); Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 24g); Protein 2g