Name: Cream Soda Cupcakes
Prep time: 30 min
Cook time: 20 min
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; 1 C soft unsalted butter; 4 + C powder sugar; 4 TBSP heavy whipping cream; 2 tsp cream soda extract

If you like Cream Soda, then you will like these Cream Soda Cupcakes. Cream Soda is a favorite in my home, especially in the summertime. The kids and my husband often will get a Cream Soda when we go to get a fountain pop. My oldest daughter always orders a Cream Soda with marshmallow cream. Talk about pure sugar! 🙂

Anyhow, these cupcakes are delicious. Every bit of this recipe is all from scratch. You will not see a box cake in this recipe. The cupcake mix and the frosting both have the cream soda flavor all throughout. The aroma throughout the house, while they are baking smells so good. It reminds me of when I was a child. My parents would take us to the local soda fountain shop and it smelled the same. The memories of my childhood are precious.

Looking at these Cream Soda Cupcakes, you wouldn’t think that they had anything to do with Cream Soda. There is no red color to them like a regular Cream Soda. Nevertheless, they are still delicious and you can taste the cream soda flavor. The frosting is so smooth and creamy. It is not too sweet either like I thought that it would be. Scrumptious is the way that I would have to describe these.

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. I am sure that if you like Cream Soda, then you will like these cupcakes.

Print the Recipe below on the recipe card to place in your recipe box. I have made this available for you so that it is easier. No need to write it down if you have a working printer at home. You can choose to write it down though if your printer is down or out of ink.

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. I’ve included a few you might enjoy after the recipe card.

Jenn Worden

Cream Soda Cupcakes

Try These Delicious Cream Soda Cupcakes. Print the Recipe Card for the full Recipe to place in your recipe box.

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

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 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 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.
Devide 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, 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 cupcakes are in the cupcake tin.
Remove from 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 turn spoon upside down.
If the frosting stays on the spoon it is ready if not then....
Add more powder sugar 1/2 C 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 on the outside edge of the cupcake working to the center of the cupcake.