Sprite Cupcakes Recipes

SPRITE CUPCAKES

Steps:

• Cream sugar and butter until smooth. Add one egg at a time and beat. Add flour and stir. Combine Sprite and lemon extract and mix with batter until smooth. Spoon batter into muffin pan with cupcakes liners.
• Bake at 350 for 25-30 minutes or until tops turn golden brown.
• Note: If you fill the liners more than halfway, your cupcakes may overflow.
• These cupcakes are so tasty, they don't need frosting. But if you love the sugary touch, maybe esomething with cream cheese.

SPRITE ZERO CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Prepare muffin tins. I always spray the liners with a little PAM.
• Mix all 3 ingredients with a mixer for 5 minutes or until mixed.
• Bake for 20 minutes or until done.

REAL PISTACHIO CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Blend pistachios with 1/2 cup sugar in a blender until finely ground.
• Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl.
• Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the creamy butter mixture, thoroughly integrating each egg before adding the next.
• Stir milk and vanilla extract together in a separate bowl.
• Alternately stir flour mixture and milk mixture in small amounts into the butter mixture beginning and ending with the flour mixture; stir just until it comes together into a batter. Fold the ground pistachios into the batter. Spoon batter into the prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the muffin cups for 5 minutes before removing to cool completely on a wire rack.

TIE-DYED CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix and soda. Beat on low speed 30 seconds. Beat on medium 1 minute. Divide batter among five bowls. Add a few drops of food coloring to each bowl; stir just until combined., Drop a spoonful of one color of batter into each of 18 paper-lined muffin cups. Layer with remaining colored batter until muffin cups are two-thirds full., Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Frost tops and decorate with sprinkles.

SPRINKLES' STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
• Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
• In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
• With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
• Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

SKINNY FUNFETTI CUPCAKES RECIPE

Steps:

• Preheat oven to 350 degrees. Line 24 cupcake tins with paper liners. In a large bowl, combine cake mix and Sprite together. Continue to mix until the batter is smooth without any lumps. Pour approximately 1/4 cup of batter into every cupcake wrapper. Bake at 350 degrees for 20 minutes. Let cool before frosting.
• In a mixing bowl, add Cool Whip and pudding. Mix with a whisk by hand or an electric hand mixer until smooth. Spread over cooled cupcakes. Makes enough frosting for 24 cupcakes.