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!
I topped them with brown butter buttercream 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 frosting
- 1/2 cup unsalted butter cut into pieces
- 3 cups confectioners' sugar
- 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
For the cupcake
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1 cup Dr Pepper
- 1/2 cup buttermilk
Make the frosting
Heat the butter in a small saucepan over medium heat, whisk frequently. Continue to cook until melted. The butter will foam and then subside. Cook until brown bits develop in the bottom of the pan and the butter turns a light golden color. Promptly remove from the heat, transfer to a bowl, and refrigerate until solid. Once solid, set on the counter to soften.
With a handheld or stand mixer fitted with a whisk attachment, beat the cooled butter on medium speed until creamy. Add powdered sugar, cream, and vanilla with the mixer turned to low. Turn the mixer up to high speed and beat until smooth and fluffy.
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. You may need to double the frosting recipe depending on how heavy you frost the cupcakes.
Cupcakes will be good for up to 3 days stored at room temperature in a tightly covered container. Adapted from My Recipes