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
Dr Pepper Cupcakes https://www.bakedbyanintrovert.com/dr-pepper-cupcakes/