Dr Pepper Cupcakes

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Fluffy and moist, these Dr Pepper cupcakes are my absolute favorite. The brown butter frosting takes them to a whole new level!

Side view of Dr Pepper Cupcakes in red cupcake liners topped with brown butter frosting.

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 outdo these Andes mint cupcakes! It’s a close call.

Chocolate cupcakes made with Dr Pepper on a white plate with a brown rim.

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!

Homemade Dr Pepper Cupcake with the wrapper loose so the cake is visible.

Fluffy and moist, these Dr Pepper Cupcakes are my absolute favorite. The brown butter frosting takes them to a whole new level!
4.34 from 3 votes
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Dr Pepper Cupcakes

Fluffy and moist, these Dr Pepper cupcakes are my absolute favorite. The brown butter frosting takes them to a whole new level!
Course Dessert
Cuisine American
Keyword cupcakes, dr pepper cupcakes
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Yields 22 cupcakes
Calories 284 kcal
Author Jen Sobjack

Ingredients

For the cupcake

Instructions

Make the cupcakes

  1. Preheat the oven to 350°F. Line 2 12-count muffin pans with cupcake liners. This recipe makes about 22 cupcakes. Set aside.
  2. 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.
  3. 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.
  4. Frost the cooled cupcakes with browned butter frosting. 

Recipe Notes

Cupcakes will be good for up to 3 days stored at room temperature in a tightly covered container.

Adapted from My Recipes

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Jen Sobjack

Jen has a passion for baking and she’s dedicated to bringing you classic dessert recipes filled with more flavor and creativity. When Jen isn’t in the kitchen she’s traveling with her husband in search of the best places with the greatest experiences. You can follow their travel journeys on Instagram and Youtube!

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