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 2/3 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.

Here are some other fun cake recipes to try:

• Beach Themed Cupcakes
• Best Guinness Chocolate Cake with Salted Caramel Turtle Topping
• Apple Butter Spice Cake with Cinnamon Buttercream

Sheri

Tropical Fruit Punch Soda Cupcakes with Fruit Punch Buttercream Frosting

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 24

Course: Dessert, kids friendly

Cuisine: American

Calories: 192

Ingredients Equipment Method

Ingredients

  

Cupcake Ingredients:

• 1 white cake mix
• 1/2 cup vegetable oil
• 4 egg whites
• 1 ¼-1 ¾ cups Jarritos Fruit Punch Soda
• 1 To Go Packets of Hawaiian Punch Fruit Punch Sugar Free Drink Powder
• Pink or Red cupcake liners Get them at Walmart or on Amazon

Frosting Ingredients

• 2 sticks salted butter softened
• 3 ½ cups powdered sugar
• 1 To Go Packets of Hawaiian Punch Fruit Punch Sugar Free Drink Powder
• 1 teaspoon vanilla
• 3 tablespoons half and half or whole milk
• Pink or Red food coloring optional
• 1 large piping bag 1 large round frosting tip
• Wilton Citrus Sprinkle Mix You can get them on Amazon but they are less expensive at Michael’s or Joann when in stock

Equipment

• Cupcake liners

Method

 

1. Preheat oven to 350 degrees. Spray or line a standard muffin tin.
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
3. Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Directions for Frosting:

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).
2. Mix in the other To Go Packet of Hawaiian Punch Fruit Punch Sugar Free Drink Powder and vanilla.
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.
4. Prepare piping bag and fill bag with frosting. Add your Wilton Citrus Sprinkle Mix if desired. Enjoy! Makes 24 cupcakes.