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Big Red Cupcakes
moist cupcakes with the flavor of Big Red Soda - made without a boxed mix
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes
- 1 cup unsalted butter , room temperature
- 1 1/2 cups sugar
- 4 large eggs , room temperature
- 3 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 cup Big Red soda , room temp
- 1 teaspoons vanilla extract
Big Red Buttercream
- 1 cup unsalted butter ,softened
- 3-4 cups confectioners ,(powdered) sugar
- 1/4 teaspoon salt
- Up to 4 tablespoons Big Red
Preheat oven to 350F.
Beat butter and sugar on high until light and fluffy.
Add eggs one at a time, beat thoroughly after each addition.
Blend flour, baking powder, salt and baking soda, in a bowl.
Add 1/3 of the flour mixture to the butter mixture and beat on low until mixed.
Add ½ the Big Red.
Continue to alternate the flour and Big Red ending with the flour.
Scoop into cupcake papers about 3/4 full. Bake for 18-20 minutes.
Cool and frost with desired buttercream frosting.
Cream together the butter and confectioner's.
Add the Big Red to get a good, spreadable consistency.
Calories: 620kcal | Carbohydrates: 79g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 135mg | Sodium: 120mg | Potassium: 113mg | Sugar: 54g | Vitamin A: 20.5% | Calcium: 4.4% | Iron: 9.8%