Fluffy and moist, these Dr Pepper cupcakes are my absolute favorite. The brown butter frosting takes them to a whole new level!
I have seen numerous recipes for soda cakes/coke cakes in every corner of the Internet. Honestly, I was never impressed by soda cake until I decided to experiment with my own recreation of it.
I am in love with this recipe. I went with Dr Pepper because it happens to be my most favorite soda. These cupcakes turned out unbelievably moist, buttery, and chocolatey with just a hint of Dr Pepper.
I actually think this recipe might out do these Andes mint cupcakes! It’s a close call.
I topped them with browned butter frosting which turned out to be the perfect complement to these sweet, delicate cupcakes. And the color mimics the fizz on top of a freshly poured glass of soda.
Trust me when I say that these Dr Pepper cupcakes will become your very favorite.
Whip up a batch today! You won’t regret it!
If you are a fan of Dr Pepper, you will absolutely love these Dr Pepper Cupcakes!
Dr Pepper Cupcakes
For the cupcake
Make the cupcakes
Preheat the oven to 350°F. Line 2 12-count muffin pans with cupcake liners. This recipe makes about 22 cupcakes. Set aside.
In a medium bowl, whisk the butter, sugars, eggs, and vanilla together until smooth. In a separate bowl, sift the flour, baking soda, and cocoa powder together. Add half of the flour mixture to the butter mixture along with the Dr Pepper. Gently whisk together. Repeat with the remaining flour mixture and buttermilk. Whisk until combined; take care not to over mix.
Fill the prepared muffin cups 2/3 full with batter. Use an ice cream scoop for easy measuring. Bake in batches for 18-20 minutes, or until a toothpick inserted into the centers comes out clean. Cool cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frost the cooled cupcakes with browned butter frosting.
Cupcakes will be good for up to 3 days stored at room temperature in a tightly covered container.
Adapted from My Recipes
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