Fruit Punch Soda Cupcakes Recipe

By Angela Sellari Jump to Recipe

Take a trip down memory lane with our delightful Fruit Punch Soda Cupcakes Recipe.

When I was in elementary school, my mother always made me a stellar recess snack on my birthday. Well, at least that’s what I thought back then. It included a Hostess cupcake or a Twinkie and a small can of fruit punch soda. Yes, I realize now that it was a sugar load, but way back in the 80s when I was a kid, we weren’t warned about sugar as much as we are now. Plus, this was a special occasion, and my mom just wanted to spoil me a little with something she knew I’d love.

Fruit punch was my drink of choice when I was a kid, and I still remember how I bought it at the corner grocery store after a game of baseball or requested it when my parents took us out to Saturday night dinner at the local diner. Though I no longer drink sodas, I couldn’t help but feel a pang of nostalgia when I spotted the cans of fruit punch at the supermarket the last time I went shopping. Without hesitation, I picked up two: one to chug down in the hopes of feeling like a kid again, and the other to bake with. I wasn’t sure what that would be at that moment, but on the drive home, it suddenly hit me: I was going to make fruit punch cupcakes!

And I am so happy to share the results with you now! These tender-crumbed little cakes are infused with the heady sweetness of fruit punch and topped with a velvety frosting made with whipped topping and cream cheese. Because we’re using store-bought cake mix, the recipe couldn’t be easier. Just mix, bake, and top.

You’ll love these for a children’s birthday party or bake sale, especially if beautifully decorated!

Making these cupcakes even more appealing

As we write in the recipe, you can spread the creamy frosting over the cupcakes, but for a more bakery-style look, why not pipe the frosting using a Wilton 1M piping tip? The tip’s deep teeth mean your swirl will look super professional!

Of course, the fun doesn’t have to stop there. Once your cupcakes have been frosted, finish them with a dusting of red edible glitter, multicolored sprinkles, metallic sugar pearls, or red sanding sugar. Other lovely choices include sugared flowers, edible butterflies, or even fun decorations made from royal icing.

How do I store leftovers?

Leftover cupcakes should be stored in an airtight container in the fridge for up to 3 days. Unfrosted cupcakes can also be frozen in a Ziploc bag or freezer-safe container for up to 3 months. To prevent freezer burn, wrap each cupcake in plastic wrap.

Serving suggestions

If you’re hosting a children’s birthday party, you might want to serve these cupcakes alongside a few other delightful treats, such as our Fruit Skewers (for a wholesome balance!), these 5-Ingredient Mini Spaghetti Pies, and perhaps some Homemade Oreo Ice Cream. Lots of happy faces guaranteed!

Fruit Punch Soda Cupcakes Recipe

Angela Sellari

Take a trip down memory lane with our delightful Fruit Punch Soda Cupcakes Recipe.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 24 minutes mins

Cooling Time 35 minutes mins

Total Time 1 hour hr 19 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

Calories 205 kcal

Ingredients

  

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For The Cupcakes:

• 1 box vanilla or yellow cake mix (13.25 ounces)
• 1 box instant vanilla pudding (3.4 ounces)
• 4 eggs at room temperature
• 1/4 cup canola oil
• 1 can fruit punch soda of choice (12 ounces)

For The Frosting:

• 1 package cream cheese (8 ounces) at room temperature
• 1 tub whipped topping (16 ounces)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350℉ and line 2 12-hole muffin tins with paper liners.
• In a medium bowl with a hand mixer or in a stand mixer, mix all ingredients for the cupcakes on medium speed until smooth and well combined.
• Divide mixture over prepared muffin pan. Bake the cupcakes for 20 to 24 minutes or until toothpick inserted into cupcakes comes out clean. Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely, approximately 30 minutes.
• To make the frosting, combine the softened cream cheese, whipped topping, powdered sugar, and vanilla in a bowl. Whisk until combined and light and fluffy. Spread or pipe over cooled cupcakes and serve.

Nutrition

Calories: 205kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 231mgFiber: 0.3g

Keyword Fruit Punch Soda Cupcakes

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