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Tropical Fruit Punch Soda Cupcakes with Fruit Punch Buttercream Frosting

Tropical Fruit Punch Soda Cupcakes with Fruit Punch Buttercream Frosting

When you think of the tropics, what comes to mind? Sun-soaked islands on a blue ocean? Palm trees swaying in the breeze? Sipping fruity cocktails while listening to steel drums and reggae music? And most importantly, sipping an ice cold glass of fruit punch soda while snacking on some delicious cupcakes with Fruit Punch Buttercream Frosting. That's exactly what these Tropical Fruit Punch Soda Cupcakes are all about.

Directions for Cupcakes:

Steps 1-2: Add cake mix to a large mixing bowl. Using a hand or stand mixer, add in your oil, egg whites, and soda, and mix on medium until well incorporated. Mix in 1 To Go Packet of Hawaiian Punch Fruit Punch Sugar Free Drink Powder

Step 3: Add batter into the muffin tin until each is about ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.



Directions for Frosting

Step 1:  In a large mixing bowl, using an electric hand or stand mixer, cream the butter, and beat until light and fluffy (about 2 minutes).

Steps 2: Mix in the other To Go Packet of Hawaiian Punch Fruit Punch Sugar Free Drink Powder and vanilla.

Steps 3: Slowly mix in the powdered sugar, 1 cup at a time, while adding 1 tablespoon of the half and half in between each cup.  Continue to mix for 1-2 minutes or until creamy and forms stiff peaks, but don’t overmix! Add in food coloring if desired. Start with 1-2 drops and mix. Continue until color is achieved.

Steps 4: Prepare piping bag and fill bag with frosting. Add your Wilton Citrus Sprinkle Mix if desired. Enjoy! Makes 24 cupcakes.

 

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Recipe

Tropical Fruit Punch Soda Cupcakes with Fruit Punch Buttercream Frosting

Sheri
5 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert, kids friendly
Cuisine American
Servings 24
Calories 192 kcal

Equipment

  • Cupcake liners

Ingredients
  

Frosting Ingredients

Instructions
 

  • Preheat oven to 350 degrees. Spray or line a standard muffin tin.
  • Add cake mix to a large mixing bowl. Using a hand or stand mixer, add in your oil, egg whites, and soda, and mix on medium until well incorporated. Mix in 1 To Go Packet of Hawaiian Punch Fruit Punch Sugar Free Drink Powder
  • Add batter into the muffin tin until each is about ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Directions for Frosting:

  • In a large mixing bowl, using an electric hand or stand mixer, cream the butter, and beat until light and fluffy (about 2 minutes).
  • Mix in the other To Go Packet of Hawaiian Punch Fruit Punch Sugar Free Drink Powder and vanilla.
  • Slowly mix in the powdered sugar, 1 cup at a time, while adding 1 tablespoon of the half and half in between each cup. Continue to mix for 1-2 minutes or until creamy and forms stiff peaks, but don’t overmix! Add in food coloring if desired. Start with 1-2 drops and mix. Continue until color is achieved.
  • Prepare piping bag and fill bag with frosting. Add your Wilton Citrus Sprinkle Mix if desired. Enjoy! Makes 24 cupcakes.

Nutrition

Calories: 192kcalCarbohydrates: 35gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 161mgPotassium: 25mgFiber: 1gSugar: 26gVitamin A: 3IUCalcium: 51mgIron: 1mg
Keyword Buttercream, Cake, Cupcakes
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