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Strawberry and Cream Cupcakes

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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Pop! Cake mix and soda pop create a delicious strawberry-and-cream dessert.
Created Mar 16, 2015
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  • 1 box Betty Crocker* SuperMoist* White Cake Mix
  • 1 1/4 cups (300 mL) strawberry-flavoured soda pop (replaces water on cake mix box)
  • Vegetable oil and egg whites called for on cake mix box
  • Red food colour
  • 1 tub Betty Crocker* Whipped Cream Cheese Frosting
  • 1/2 cup (125 mL) white candy sprinkles
  • Fresh strawberries, if desired


  • 1
    Heat oven to 350ºF (325ºF 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 colour into frosting. Frost cupcakes.
  • 3
    In small resealable food-storage plastic bag, place sprinkles and 1 drop food colour; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries.

Expert Tips

  • Tip 1
    Success: 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

No nutrition information available for this recipe
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