Strawberry and Cream Cupcakes

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 24 cupcakes

Strawberry and Cream Cupcakes


  • 1 box Betty Crocker SuperMoist white cake mix
  • 1 1/4 cups strawberry-flavored soda pop
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 container (1-pound) Betty Crocker Rich & Creamy cream cheese frosting
  • 1 to 3 drops red food color
  • 1/2 cup white jimmies sprinkles


  1. Heat oven to 350°F. Place paper baking cups in 24 regular-size muffin cups. In large bowl, beat cake mix, soda pop, oil and egg whites on low speed 30 seconds. Beat 2 minutes on medium speed, scraping bowl occasionally. Fill each cup 2/3 full of batter. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Cool completely, about 20 minutes.
  2. Stir frosting in container 20 times. Stir in 1 to 2 drops red food color. Frost cupcakes.
  3. Place sprinkles and 1 drop red food color in small resealable plastic food-storage bag; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.

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Recipe and Photo Courtesy of Betty Crocker

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