I have a slight obsession with La Croix sparkling water. At any given time I have three plus flavors stocked in my refrigerator. I have lengthy discussions with my sister and other La Croix fans. And let it be known this is NOT a sponsored post. But simply my first attempts at admitting my addiction.
A few weeks back I came across a "new to me" flavor of Blackberry Cucumber La Croix at Target. My winter was made complete that day. And this past weekend I decided to put to test my new favorite flavor and use it in a one step cupcake recipe. I was very pleased with the resulting cupcake and then paired it with a simple Swiss buttercream frosting topped with a fresh blackberry. You could really use any flavor La Croix with this recipe so have fun and experiment.
La Croix Blackbery Cucumber Cupcakes
Preheat oven to 350°F
Line two 12 count muffin pans with paper liners and set aside.
Mix one boxed White Cake Mix with one can of La Croix of choice. Omitting all other ingredients (the eggs, oil, and water).
Portion out batter into muffin pans and bake for 18-24 minutes or until an inserted toothpick comes out clean.
Allow to cool completely and frost with any basic white frosting. I used a simple white frosting with a hint of vanilla added. If it suits you, store bought frosting will work just as well.