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Red Cream Soda Cupcakes: A Fizzy Twist on a Classic Dessert

Red Cream Soda Cupcakes

Tender white cake mix cupcakes made with regular red cream soda and topped with fluffy red cream soda buttercream. This recipe makes 24 colorful cupcakes with a sweet vanilla-and-cream-soda flavor.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 15.25-ounce box white or vanilla cake mix
  • 1 12-fluid-ounce can regular red cream soda, such as Big Red
  • 1 teaspoon red gel food coloring, optional
Buttercream
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups (16 ounces) powdered sugar, sifted
  • 2 to 3 tablespoons red cream soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
Decoration
  • as needed red food coloring, optional
  • as needed red sprinkles or sanding sugar, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners.
  2. Place the cake mix in a large bowl. Slowly add the red cream soda and optional red gel food coloring, stirring gently at first to control foaming.
  3. Mix on low speed just until combined, then mix briefly on medium speed until smooth. Do not overmix; the batter will be fairly thin and bubbly.
  4. Divide the batter among the liners, filling each about two-thirds full.
  5. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool the cupcakes in the pans for about 5 minutes, then transfer them to a rack and cool completely.
  7. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, followed by the cream soda, vanilla, salt, and optional red food coloring.
  8. Beat the buttercream for 2 to 3 minutes, until light and fluffy. Add a little more powdered sugar if it is loose, or a few drops of soda if it is too stiff.
  9. Frost the completely cooled cupcakes and decorate with red sprinkles or sanding sugar if desired.

Notes

Use regular, non-diet red cream soda for the fullest flavor and most dependable texture. Add soda slowly because the mixture can foam. Cool the cupcakes completely before frosting so the buttercream does not melt or slide off.