I was trying to think of something clever (okay, cheesy) to call a “Cupcake Update”… like Cupdate but I haven’t had my coffee yet today, so nothing came to mind. For the Cupcake Recap, I made white cupcakes (just from a box mix but I did do the whole egg variation because I didn’t feel like dealing with egg whites) with cream soda frosting.
The cream soda frosting is a variation of some champagne frosting I made on New Years Eve. It was definitely creamier with the champagne, but the mixer was giving me grief this week, so that could’ve been the issue, too.
Here is the recipe for the frosting:
3 1/4 cups powdered sugar
1 cup unsalted butter – room temperature
1/2 tsp vanilla extract
3 tbsp cream soda
* With electric mixer, beat together sugar and butter on low until blended, then for another two minutes on medium.
* Add vanilla and soda. Beat on medium for another minute.
They came out pretty lovely, actually – the cream soda frosting was a good match to the plainer white cake mix.
Here are a couple of pictures:
Cupcakes & Cat Hair 
The idea of cream soda frosting sounds absolutely amazing! may have to try this, or a variation out!
SO!!! GOOOOOOD!!!!!
@pudbakes: if you try a variation, I’d love to know!
Dude. Your blog is so pretty. And I am so going to try these! Yummmm.
Cream soda frosting sounds good!
Cream soda frosting sounds amazing!
IS this with cream soda pop or cream soda extract?
Hi there! I’m sorry it took me so long to reply. I used cream soda pop – A&W, to be exact.
Love this recipe 🙂 quick question how many cupcakes does this recipe cover? Im doing 2 dozen
Thanks, Amber! If you don’t use a ton of frosting, it should get you just about 2 dozen. I’m a very liberal Forster so I got about 18-20 out of it.
Enjoy!!
Thanks so mucn, oh and BTW im loving your blog so far ❤
Thank you so much! 🙂 I don’t keep it up the way I should but your comment made me want to! ❤