Pink Cream Soda Cupcakes (Only 2 Ingredients!)

 Cupcakes using only 2 ingredients? All you need is a can of soda pop and a box of cake mix! This simple and delicious recipe hack will have you baking up all imaginable flavour combinations. 

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With grocery prices on the rise, we take advantage of flyer sales to stock up certain things. While I love baking cakes from scratch, cake mix comes in handy when I want to whip up a quick dessert. I love the versatility of cake mix. You can make a cake, as per the directions on the box, you can also turn cake mix into the yummiest cookies, as a crust for a decadent cheesecake, or you can add a can of soda pop, and make a delectable, fluffy 2-ingredient cake. Which is what I did with these beautiful cupcakes.

I had a bit of cream soda left from a 2L bottle we had opened at the beginning of the week, so I decided to mix it with an angle food cake mix. You could use regular cake mix for these, I bet they'd be a bit better than the angel food cake ones I made. Though these weren't gross, they did become sticky the next day. When biting into the cupcakes, on the following day, they kind of compacted and were very chewy (although still crazy delicious!). The first day, they were light and airy, so I'm sure plain ole white cake mix would have been better. The frosting is out of this world. I loved how creamy and fluffy it became, as I beat the cream soda into it.

Why is Cream Soda Pink in Canada?

I've always wondered why Canada had pink cream soda, while our neighbours in the U.S drink a clear version. When doing research for this post, I found out that our pink cream soda has more of a cotton candy flavour, where the clear/white cream soda has a vanilla flavour. There are a few versions of our sweet cotton candy cream soda in the U.S. but mostly you all enjoy the vanilla flavour. If you do live in the U.S. and can not find pink cream soda, add a few drops of red food colouring to your cupcakes to make them pink.

Can You Make Cake Using Cake Mix and Soda/Pop?

This simple hack, magic trick or recipes is brilliant. I'm not sure who first decided to try mixing soda with cake mix, but boy were they a smart cookie! The result is super fluffy, moist and flavourful cake; still as springy as a regular cake. How does it work? Well the leavening agents in the cake mix work regardless the absence of egg and oil. A can of soda is all the liquid you need to make this crazy good cake.

PIN IT!!!

Equipment needed for this recipe

• 12 cup cupcake pan
• paper liners
• mixing bowls (2)
• whisk
• hand mixer
• measuring cups for wet and dry
• spatula
• piping bag/large zip top bag

Pink Cream Soda Cupcakes

1 box cake mix (I used Angel Food Cake, but white would work better)
1 1/2 C (or 1 can) of Pink cream soda
1/3 C softened butter
3 C powdered sugar
1/4- 1/3 C cream soda

Preheat oven to 350 degrees. Line a muffin tin, with paper liners. Set aside.

In a large bowl, mix together the cake mix and 1 1/2 C soda. Fill liners to 2/3 full and bake according to directions on the back of the cake mix box. Let cool completely.

Once cupcakes are cool, prepare the frosting by beating the butter until fluffy and very pale in colour. Slowly add in the powdered sugar, 1/2 C at a time, beating well between each addition. Once all the powdered sugar has been added, add in remaining cream soda, one TBS at a time, until desired consistency is achieved. Beat for 5 minutes, to get a nice fluffy frosting. Scoop into a large piping bag, or zip top bag and pipe onto cooled cupcakes.