These strawberries and cream cupcakes are the easiest (and most magical) cupcakes you’ll ever make—just two ingredients for the cupcake itself! Thanks to the carbonation in Olipop® soda, these “soda cakes” bake up light, fluffy, and perfectly moist without the need for eggs, oil, or water. Whether you’re out of eggs or looking for a budget-friendly cupcake, this recipe is your answer!

Topped with a rich and creamy, vanilla-scented Chantilly cream that’s stabilized to hold its shape, these cupcakes are as dreamy as they are effortless. Sweet, fluffy, and bursting with strawberries and cream flavor, they’re the ultimate treat with minimal effort!

  • Prep Time 30 min
  • Total 60 min
  • Servings 18
  • Ingredients 8

Ingredients

Cupcakes

Chantilly Cream

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh strawberries to garnish, if desired
Make With
Betty Crocker Cake Mix

Instructions

  • Step

    1

    Heat the oven to 375°F. Place a paper baking cup in each of 18 regular-size muffin cups.

  • Step

    2

    In a large bowl, add the cake mix and the cream soda. Using an electric mixer, beat on medium speed for 2 minutes. Use an ice cream or cookie dough scoop to divide the batter evenly among the muffin cups. Bake for 14 to 19 minutes or until the cupcakes are puffed and spring back when gently touched. Allow to cool completely.

  • Step

    3

    Place the gelatin in a small microwave-safe bowl, and evenly pour the cold water over the gelatin. Allow to sit for 10 minutes to soften. Meanwhile, combine the cream, powdered sugar, and vanilla extract in a large bowl. Using an electric mixer, mix on medium speed until soft peaks form. Microwave the gelatin and water mixture in 10 second increments just until it is liquid. With the mixer on low, slowly stream the gelatin mixture into the whipped cream. Increase the mixer speed to medium-high, and mix just until stiff peaks form.

  • Step

    4

    Using a piping bag fitted with a decorative tip, pipe the Chantilly cream on the cupcakes. Top each cupcake with a sliced strawberry. Serve immediately or refrigerate.