Dr. Pepper Cupcakes

Any Dr. Pepper fans?  My parents are hooked on Diet Dr. Pepper. Every time they come and stay with us I find the fridge loaded down with their soda cans.  I think they will love this week’s cupcake Saturday recipe! Dr. Pepper Cupcakes! Woohoo

The perfect combination of sweetness from the Dr. Pepper with a bit of tang in the cupcakes. Hello yum!

Are you making cupcakes for an event or birthday party? Check out these other great cupcake recipes you might just love! 🙂

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Dr. Pepper Cupcakes

Cupcake Ingredients:

1/2 C unsalted butter, room temp
2 egg whites
2 eggs, room temp
2 C flour
1 tsp baking powder
1/2 tsp salt
1/4 baking soda
1/2 C buttermilk
2 TBSP Dr. Pepper soda
1 1/2 C sugar
1 tsp vanilla

Cupcake Directions:

-Preheat oven to 350 degrees.
-Line the cupcake tins with paper liners.
-Sift flour, baking powder, salt, and baking soda together in a bowl.
-Beat butter on high for 30 seconds.
-Add sugar, vanilla, and Dr. Pepper to the butter …. beating until well combined.
-Add egg whites, and then eggs one at a time, beating well after each addition.
-Alternate adding the flour mixture and buttermilk to the butter  mixture, beating on low speed until everything is mixed together.
-Add 1/3 C  flour mixture to the wet mixture followed by adding   1/3  C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C  buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until  thoroughly blended.
-Bake at 350 degrees for 20-25 minutes or until an inserted cupcake comes out
clean.
-Allow to cool in the cupcake tine for 10 minutes.
-Remove the cupcakes from the cupcake tin and completely cool on a wire rack.

Frosting: 

Frosting Ingredients:

1 C soft unsalted butter
4 + C powder sugar
2 TBSP heavy whipping cream
2 TBSP Dr, Pepper
Burgundy gel food coloring

Frosting Directions: 

-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add 1 TBSP of the heavy whipping cream.
-Test to see if the frosting can form and hold a stiff peak.
-Add Dr. Pepper soda…. mix well.
-If not add more powder sugar 1/2 C at a time.
-Test to make sure that the frosting can make and hold a stiff peak.
-Add several drops of burgundy gel food coloring..mix well.
-Scoop the burgundy frosting into a pastry bag with a 13 inch round frosting tip…. twist the open end of the pastry bag to push the frosting to the tip….
-Frost cupcakes from the outside edge to the center of the cupcake.
-Add garnish of your choice….

Easy made from scratch Dr. Pepper Cupcakes Recipe you will love. Great for birthday parties, summer picnics or any day of the week.

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Contents

• Dr. Pepper Cupcakes
  • Ingredients
  • Instructions

Dr. Pepper Cupcakes

Print Rate

Author: Tammilee Tips

Ingredients

• Cupcake Ingredients:
• 1/2 C unsalted butter room temp
• 2 egg whites
• 2 eggs room temp
• 2 C flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 baking soda
• 1/2 C buttermilk
• 2 TBSP Dr. Pepper soda
• 1 1/2 C sugar
• 1 tsp vanilla
• Frosting Ingredients:
• 1 C soft unsalted butter
• 4 + C powder sugar
• 2 TBSP heavy whipping cream
• 2 TBSP Dr Pepper
• Burgundy gel food coloring

Instructions

• Cupcake Directions:
• -Preheat oven to 350 degrees.
• -Line the cupcake tins with paper liners.
• -Sift flour, baking powder, salt, and baking soda together in a bowl.
• -Beat butter on high for 30 seconds.
• -Add sugar, vanilla, and Dr. Pepper to the butter …. beating until well combined.
• -Add egg whites, and then eggs one at a time, beating well after each addition.
• -Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
• -Add 1/3 C flour mixture to the wet mixture followed by adding 1/3 C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.
• -Bake at 350 degrees for 20-25 minutes or until an inserted cupcake comes out
• clean.
• -Allow cooling in the cupcake tine for 10 minutes.
• -Remove the cupcakes from the cupcake tin and completely cool on a wire rack.
• Frosting Directions:
• -Cream the butter and powder sugar until it looks light and creamy.
• -If it doesn’t cream add 1 TBSP of the heavy whipping cream.
• -Test to see if the frosting can form and hold a stiff peak.
• -Add Dr. Pepper soda…. mix well.
• -If not add more powder sugar 1/2 C at a time.
• -Test to make sure that the frosting can make and hold a stiff peak.
• -Add several drops of burgundy gel food coloring..mix well.
• -Scoop the burgundy frosting into a pastry bag with a 13 inch round frosting tip…. twist the open end of the pastry bag to push the frosting to the tip….
• -Frost cupcakes from the outside edge to the center of the cupcake.

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