Cream Soda Cupcakes Recipe | Jenns Blah Blah Blog Recipes

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:
1. Preheat oven to 350 degrees. Line a cupcake pan with paper liners.
2. Cream the shortening and sugar together. Add eggs one at a time, beating after each addition.
3. Now beat five or six minutes until the mixture is light and fluffy. Add the cream soda extract.
4. In another bowl, mix the flour, spices, salt, and soda together.
5. Devide the flour mixture into three equal parts.
6. Add the first flour mixture to the wet ingredients and mix well.
7. Add the second flour mixture to the wet ingredients, mix well.
8. Finally add the third flour mixture to the wet ingredients, mixing well.
9. Mix only until smooth.
10. Pour the batter into the prepared pan.
11. Bake at 350 degrees for 20 to 25 minutes or until an inserted toothpick comes out clean.
12. Cool for 10 minutes while cupcakes are in the cupcake tin.
13. Remove from cupcake pan and place individual cupcakes on a wire rack to cool completely.
Frosting Directions:
14. Cream the butter and powder sugar until it looks light and creamy.
15. Add the cream soda extract.
16. Stir to mix well.
17. If it doesn't cream add several drops of the heavy whipping cream until it creams.
18. Test to see if the frosting can form and hold a stiff peak.
19. Do that by taking a spoonful of frosting and turn spoon upside down.
20. If the frosting stays on the spoon it is ready if not then....
21. Add more powder sugar 1/2 C at a time....
22. Mix Well
23. Test to make sure that the frosting can make and hold a stiff peak.
24. If ready scoop the frosting into a pastry bag with a star tip.
25. Twist the open end of the pastry bag to push the frosting to the tip.
26. Start by frosting on the outside edge of the cupcake working to the center of the cupcake.