Dr Pepper Cupcakes
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These Dr. Pepper Cupcakes feature chocolate buttermilk cupcakes with luscious Dr Pepper frosting and they are an absolute favorite. They’re fluff, moist, and have just a hint of the delicious bubbly soda.
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!
Ingredients
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.
Tools needed
- 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 Cupcakes
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 addition of soda.
Storage Tips
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.
Dr Pepper Cupcakes
Ingredients
For the cupcakes
- 1 cup (227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (260 g) all-purpose flour
- ¼ cup (22 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (240 ml) Dr Pepper, room temperature
- ½ cup (120 ml) buttermilk, room temperature
For the frosting
- 1 ½ cups (341 g) unsalted butter, softened
- ¼ teaspoon salt
- 3 ½ cups (420 g) confectioners' sugar
- 3-4 tablespoons Dr Pepper, room temperature
Instructions
Make the cupcakes
- Preheat the oven to 350°F. Line two 12-count muffin pans with cupcake liners. This recipe makes about 22 cupcakes. Set aside.
- In a large bowl, beat the butter and both sugars together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.
- Combine the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Stir with a whisk and add half to the butter mixture. Beat on medium-low speed just until combined.
- In a 2-cup measuring cup, combine the Dr Pepper and buttermilk. Add it to the batter and mix on medium-low speed until almost fully combined. Add the remaining flour mixture and continue to mix until just combined.
- Fill the prepared muffin cups ⅔ full with batter. Use a 3-tablespoon 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 then transfer to a wire rack. Allow the cupcake to cool completely before frosting.
Make the frosting
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
- Add the salt and half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the remaining confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes
- Turn the mixer on low speed and slowly add 1-2 tablespoons of the Dr Pepper. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.)
- Check the consistency of the frosting and add more Dr Pepper, ½ tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.
Notes
- You can make this recipe with any dark soda you prefer.
- The cupcakes can be made 1 day in advance before frosting. Cover and refrigerate each overnight. Frost the cupcakes the next day.
- Or the cupcakes can be frozen for up to 3 months. Thaw overnight in the refrigerator and frost as desired.
- Keep frosted cupcakes covered and store in the refrigerator for up to three days. Bring it to room temperature just before serving.
- Frosting will keep for up to 2 weeks stored in the refrigerator in an airtight container. You must let the buttercream come to room temperature by setting it out on the counter for a couple of hours, then beat it with an electric mixer if needed.
- Or the frosting can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
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.
I’m going to be attempting this for my brother’s birthday cake!! What time range would you suggest for making these cupcakes as 2 9×9 cake pans? Should I adjust the oven temperature as well? Thank you!!
I’ve not made these cupcakes in cake form so I’m not 100% sure the exact time frame for it bake through. I’d give it about 5-10 minutes longer but it’s best to keep a close eye on it and test for doneness with a toothpick. Keep the oven temperature the same.
I’m fixing to try this recipe but I’m not a fan of chocolate. Is there a substitute you would recommend to use in place of the unsweetened cocoa powder? or is the chocolate flavor not real strong?
Thank you in advance!
There is no substitute for cocoa powder in this recipe. You can try making vanilla cupcakes but use a mix of buttermilk and Dr Pepper for a similar result. I personally don’t think the chocolate flavor is very strong but someone who doesn’t like chocolate could think otherwise.
The ingredients list baking powder but the instructions don’t say when to add baking powder. I assume you add it with the dry ingredients but my 11 year old was making them and didn’t add it in at all.
Hi Lorelei! This recipe and post were updated. The original recipe didn’t include baking powder so the cupcakes will be just fine without it.
I’ve got some flat root beer, can I use that or does the soda need to be fizzy please?
It should be fine to use.