My good friend over at Young at Heart Mommy told me about Zevia a few weeks ago. So, I decided to give it a try and I was amazed at how great it tasted. We are loyal Whole Foods shoppers so I was excited when I found it on one of my most recent shops. I purchased a few 6 packs and decided to see what our friends thought at Bunbun’s Birthday Party. Since then, I have only been drinking Zevia when I am craving those crisp, refreshing bubbles of carbonation. What makes it even better is that it is GMO free, clear of any coloring, all natural, zero calories, no artificial sweeteners, and the best one….NO SUGAR! Which means I don’t have to say no when Bunbun or my little guy ask for some. Total Win!

Zevia is made with Stevia, which is a plant from the sunflower family and native to South America. The stevia leaf is sweeter than sugar and has no calories or effects on blood sugar levels, which also means that my Grandmother who is diabetic, can finally enjoy a nice cold soda by the pool with us this summer.

So, being that I had some Zevia leftover from the party, I got to thinking about what I could make with it. We’ve made a few popsicles and they we’re great. Especially if you add some fresh fruit (more on that at another time)! And then, it came to me; Cupcakes!!! I have done it with other soda’s before, but none without sugar and dyes.

Oh my goodness! They bake like a regular cupcake and are so airy and fluffy. I added a strawberry filling into the center and topped them with fresh strawberry buttercream. They were gone day one!

You have to try these!

• 1/2 Can of Strawberry Zevia
• 1 Box of Classic White Cake Mix
• 3 Eggs
• 1/2 cup oil
• 5 Fresh Strawberries, chopped
• 1 Jar Strawberry Preserves

Ingredients – Fresh Strawberry Buttercream

• 2 Sticks Butter, softened
• Pinch of Salt
• 3 1/2 cups Powdered Sugar
• 1/2 tsp Vanilla Extract
• 3/4 cup Fresh Strawberries, pureed to equal 4-5 tbsp

Directions – Cupcakes

1. Preheat oven to 350° and line muffin tin with cupcake liners
2. In a large bowl or mixer, combine cake mix, eggs, oil and Zevia. Mix until smooth.
3. Chop strawberries and fold them into your batter.
4. Fill cups 2/3 of the way
5. Bake for 20 minutes and allow cupcakes to cool completely.
6. Using a cupcake corer, remove a piece from the center of all cupcakes.
7. Using Strawberry Preserves, fill a piping bag or ziplock and cut the tip.
8. Fill the centers to the top, being careful not to overflow.

Directions – Fresh Strawberry Buttercream

1. In a large bowl or mixer, beat butter until light and fluffy.
2. Add salt and powdered sugar and mix until combined.
3. Add vanilla and strawberry puree and mix until well combined.
4. Fill a piping bag or ziplock and cut the tip.
5. Frost, Decorate and Enjoy!