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Strawberry Soda Mini Cupcakes

By Paula Deen

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Featured 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.