Dr. Pepper Cupcakes
Author: Tammilee
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
  1. Cupcake Directions:
  2. -Preheat oven to 350 degrees.
  3. -Line the cupcake tins with paper liners.
  4. -Sift flour, baking powder, salt, and baking soda together in a bowl.
  5. -Beat butter on high for 30 seconds.
  6. -Add sugar, vanilla, and Dr. Pepper to the butter …. beating until well combined.
  7. -Add egg whites, and then eggs one at a time, beating well after each addition.
  8. -Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
  9. -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.
  10. -Bake at 350 degrees for 20-25 minutes or until an inserted cupcake comes out
  11. clean.
  12. -Allow cooling in the cupcake tine for 10 minutes.
  13. -Remove the cupcakes from the cupcake tin and completely cool on a wire rack.
  14. Frosting Directions:
  15. -Cream the butter and powder sugar until it looks light and creamy.
  16. -If it doesn’t cream add 1 TBSP of the heavy whipping cream.
  17. -Test to see if the frosting can form and hold a stiff peak.
  18. -Add Dr. Pepper soda…. mix well.
  19. -If not add more powder sugar 1/2 C at a time.
  20. -Test to make sure that the frosting can make and hold a stiff peak.
  21. -Add several drops of burgundy gel food coloring..mix well.
  22. -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….
  23. -Frost cupcakes from the outside edge to the center of the cupcake.