Dr Pepper Cupcakes
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Chocolate buttermilk cupcakes with luscious Dr Pepper frosting are an absolute favorite. They’re fluff, moist, and have just a hint of the delicious bubbly soda.
Dr Pepper cupcakes made from scratch
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 chocolate cherry cupcakes and Andes mint cupcakes! It’s a close call.
I topped them with Dr Pepper infused 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!
Here’s what you need to make these fun cupcakes.
- Butter: All great cakes start with butter! Make sure it is at room temperature so it creams easily with the sugars.
- Sugar: Regular granulated sugar and light brown sugar are used. I adore the warm molasses flavor the brown sugar imparts. Powdered sugar is needed for the frosting.
- Flour: All-purpose flour is what I chose.
- Eggs: You need 2 large eggs. These need to be at room temperature so set them out 30-45 minutes before you begin making the recipe.
- Soda: Dr Pepper is the soda of choice here. But honestly, you can use any dark soda you wish.
- Buttermilk: A little buttermilk makes the cupcakes so tender.
- Vanilla: A splash of vanilla for added flavor.
- Salt: A dash of salt rounds out all that’s going on here.
- Leavening: Baking powder and baking soda are used to give the cupcake rise.
Can I use another soda?
Yes! You can use any dark soda you prefer. I bet these would taste great with Root Beer or Cheerwine!
Do I have to use buttermilk?
Buttermilk is required for this recipe. Regular milk or milk alternatives will not work the same. Buttermilk reacts with the baking soda to give the cupcakes a light and airy texture.
- Mixer: I prefer a stand mixer but you can use a handheld electric mixer.
- Scoop: A 3-tablespoon scoop makes it super easy to portion the batter.
- Muffin pan: This is my favorite muffin pan to use. The cupcakes bake perfectly!
How to make Dr Pepper cucpakes
This is just like making your favorite vanilla cupcakes! Mix the wet ingredients. Mix the dry ingredients. Then combine the two, dived in a muffin pan and bake.
You can bake this as is in a muffin pan or you can turn the recipe into a cake and bake it in two 9-inch round cake pans. The cakes will take a little longer than cupcakes to bake.
Once the cupcakes have cooled, frost them with Dr Pepper cupcake frosting.
It’s made just like my basic vanilla frosting, only with less sugar and the additions of soda.
Just like with most cupcakes, these Dr Pepper cupcakes will keep for up to 3 days stored in the refrigerator. Keep them tightly covered to prevent them from drying out.
The cupcakes can also be frozen for up to 3 months. Thaw in the refrigerator overnight.
You can make the cupcakes a day in advance before frosting. Keep them covered tightly and store them in the refrigerator. Frost the cupcakes the next day.
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Adapted from My Recipes
Originally published May 2015. Post updated May 2020 with new photos and a video. The cupcake recipe was adjusted to include baking powder and salt. The frosting was changed to a Dr Pepper frosting. You can still the brown butter frosting that was included in the original recipe if you wish.
Can I make these without the cocoa powder or would I have to substitute with something else?
Unfortunately, cocoa powder is required for this recipe.
if you want chocolate frosting,how much coca would you?
You’d use a chocolate frosting recipe. I’ve linked to my favorite one.