by Jenn
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If you like cream soda, then I think you’ll enjoy these cream soda cupcakes. Cream soda is a favorite in my home, especially in the summertime.
Anyhow, these cupcakes are delicious. Every bit of this recipe is made from scratch. You will not see a box cake in this recipe.
Looking at these cream soda cupcakes, you wouldn’t think that they had anything to do with cream soda, but they certainly do. Are they not beautiful and look so tasty and moist?
Would you make these cream soda cupcakes? If so, tell us what you would do differently. Come back and let us know how yours turned out and if the family enjoyed them.
Print the recipe below on the recipe card to place in your recipe box.
Cream Soda Cupcakes Recipe
I hope you enjoy this recipe for cream soda cupcakes! If not, be sure to check out all our other cupcake recipes.
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Cream Soda Cupcakes
Rating: 5.0/5
( 1 voted )
Serves: 8 Prep Time: Cooking Time: Nutrition facts: 500 calories 10 fat
Ingredients
- Cupcake Ingredients:
- 3/4 C shortening
- 1 3/4 C brown sugar
- 2 large eggs, room temp
- 1/2 TBSP cream soda extract
- 2 3/4 C all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tablespoon cinnamon
- 1/4 tsp ground nutmeg
- 1/2 C milk
- 1 12-ounce can cream soda, not diet
- Frosting Ingredients:
- 1 C soft unsalted butter
- 4 + C powder sugar
- 4 TBSP heavy whipping cream
- 2 tsp cream soda extract
Instructions
Cupcake Directions:
Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.
Cream the shortening and sugar together. Add eggs one at a time, beating after each addition.
Now beat for five or six minutes until the mixture is light and fluffy. Add the cream soda extract.
In another bowl, mix the flour, spices, salt, and soda together.
Divide the flour mixture into three equal parts.
Add the first flour mixture to the wet ingredients and mix well.
Add the second flour mixture to the wet ingredients and mix well.
Finally, add the third flour mixture to the wet ingredients, mixing well.
Mix only until smooth.
Pour the batter into the prepared pan.
Bake at 350 degrees for 20 to 25 minutes, or until an inserted toothpick comes out clean.
Cool for 10 minutes while the cupcakes are in the cupcake tin.
Remove from the cupcake pan and place individual cupcakes on a wire rack to cool completely.
Frosting Directions:
Cream the butter and powder sugar until it looks light and creamy.
Add the cream soda extract.
Stir to mix well.
If it doesn't cream, add several drops of the heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak.
Do that by taking a spoonful of frosting and turning the spoon upside down.
If the frosting stays on the spoon, it is ready; if not, then...
Add more powder sugar, 1/2 cup at a time.
Mix Well
Test to make sure that the frosting can make and hold a stiff peak.
If ready, scoop the frosting into a pastry bag with a star tip.
Twist the open end of the pastry bag to push the frosting to the tip.
Start by frosting the outside edge of the cupcake, working to the center of the cupcake.
- Milky Way Cupcakes
Salted Caramel Cupcakes with Salted Caramel Frosting
So which cupcake recipe do you think you’ll be trying first?
Jenn
I have a smart mouth, don't sit still well, extremely opinionated, have a lot to say, work hard, love lots, don't have time for drama, or negativity. I love animals, & my job as a New Mexico mom blogger! I love sharing travel adventures, tech gadgets,recipes, parenting struggles (success), crafts, helpfultips, giveaways and sweepstakes, product reviews, andmore. I have amazing 4 children, and have an amazing boyfriend. On my downtime, you'll find me spending time with my family, traveling, cooking, geeking out on tech, plotting the next home improvement, create crafts with the kids, and riding my horses We are plotting our move to greener pastures, with trees, and stuff. Connect with me on Google + Page.
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1 comment
Olivine Eyes August 13, 2016 - 2:00 pm
I already love cream soda! That recipe sounds amazing and a little complicated.
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