Strawberry Soda Mini Cupcakes
By Paula Deen
JUMP TO RECIPEFeatured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 15-18 minutes
Servings: 54
Ingredients
Strawberry Soda Mini Cupcakes
- 1 (15.25-ounce) box strawberry cake mix *
- 3 large eggs
- 1 cup strawberry soda (not diet)
- ⅓ cup vegetable oil
- strawberry buttercream, recipe follows
- candy conversation hearts, for garnish
Strawberry Buttercream
- 1 cup butter, softened
- 6 cups confectioners' sugar
- ⅓ cup strawberry syrup
- ½ teaspoon strawberry extract
Directions
Strawberry Soda Mini Cupcakes
Preheat oven to 350°F. Line 54 miniature muffin cups with paper or foil liners.
In a large bowl, beat cake mix, eggs, soda, and oil with a mixer at low speed until dry ingredients are moistened. Increase mixer speed to medium, and beat for 2 minutes. Spoon batter into prepared cups, filling cups two-thirds full.
Bake until a wooden pick inserted in center comes out clean, 15 to 18 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Spread or pipe Strawberry Buttercream onto cooled cupcakes. Garnish with candy hearts, if desired. Store in an airtight container for up to 2 days.
Strawberry Buttercream
In a large bowl, beat butter with a mixer at medium speed until creamy. With mixer on low speed, gradually add confectioners’ sugar, beating until smooth. Beat in strawberry syrup and extract until light and fluffy. Use immediately.