Dr Pepper Cupcakes Recipes

DR PEPPER CUPCAKES

Steps:

• Preheat the oven to 325˚. Line two 12-cup muffin pans with paper cupcake liners.
• For the cupcakes: Add the dried cherries to a medium saucepan. Pour in 1 cup of Dr Pepper, then bring it to a slow boil over medium heat. Cook it for 5 minutes, then remove it from the heat and set it aside to cool, about 20 minutes.
• In a separate saucepan, melt the butter over medium heat. Add the cocoa powder, then pour in the boiling water and whisk it together until smooth. Set this aside to cool.
• In a liquid measuring cup or bowl, combine the buttermilk, eggs, baking soda and vanilla and whisk until combined. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, granulated sugar and pumpkin pie spice. With the mixer on low, drizzle in the butter-cocoa mixture, then pour in the buttermilk mixture. Add the Dr Pepper-cherry mixture and mix until it's all combined. (Scrape the sides of the bowl once halfway through.)
• Use an ice cream scoop or ¼-cup measure to fill the cupcake liners with the batter. Bake until a toothpick comes out clean, about 18 minutes. Let the cupcakes cool slightly, then remove them from the pan and allow to cool completely before frosting them.
• For the frosting: Gently boil the Dr Pepper in a small saucepan over medium heat until reduced to about ½ cup, 20 to 25 minutes. Set aside to cool completely.
• Add the butter to the bowl of an electric mixer fitted with the paddle attachment, then add the powdered sugar, zests and vanilla. Beat the heck out of it, scraping the sides of the bowl a couple of times, until the mixture is light and fluffy. With the mixer on low, slowly drizzle in the Dr Pepper reduction until it's all been incorporated. Continue beating and scraping until the frosting is smooth and perfect. Then frost the cooled cupcakes.

DR PEPPER CUPCAKES

Steps:

• Preheat the oven to 325˚. Line two 12-cup muffin pans with paper cupcake liners.
• For the cupcakes: Add the dried cherries to a medium saucepan. Pour in 1 cup of Dr Pepper, then bring it to a slow boil over medium heat. Cook it for 5 minutes, then remove it from the heat and set it aside to cool, about 20 minutes.
• In a separate saucepan, melt the butter over medium heat. Add the cocoa powder, then pour in the boiling water and whisk it together until smooth. Set this aside to cool.
• In a liquid measuring cup or bowl, combine the buttermilk, eggs, baking soda and vanilla and whisk until combined. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, granulated sugar and pumpkin pie spice. With the mixer on low, drizzle in the butter-cocoa mixture, then pour in the buttermilk mixture. Add the Dr Pepper-cherry mixture and mix until it's all combined. (Scrape the sides of the bowl once halfway through.)
• Use an ice cream scoop or 1/4-cup measure to fill the cupcake liners with the batter. Bake until a toothpick comes out clean, about 18 minutes. Let the cupcakes cool slightly, then remove them from the pan and allow to cool completely before frosting them.
• For the frosting: Gently boil the Dr Pepper in a small saucepan over medium heat until reduced to about 1/2 cup, 20 to 25 minutes. Set aside to cool completely.
• Add the butter to the bowl of an electric mixer fitted with the paddle attachment, then add the powdered sugar, zests and vanilla. Beat the heck out of it, scraping the sides of the bowl a couple of times, until the mixture is light and fluffy. With the mixer on low, slowly drizzle in the Dr Pepper reduction until it's all been incorporated. Continue beating and scraping until the frosting is smooth and perfect. Then frost the cooled cupcakes.

DR PEPPER CUPCAKES

Steps:

• 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 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 2/3 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.
• 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, 1/2 tablespoon at a time, if needed. The frosting should be soft and spreadable but not so loose that it doesn't hold its shape.

DR. PEPPER CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Spray or line a standard muffin tin.
• Add cake mix to a large mixing bowl. Using a hand or stand mixer, add in your oil, eggs, and soda, and mix on medium until well incorporated. Mix in 1 cup of cocoa powder.
• Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
• In a large mixing bowl, using an electric hand or stand mixer, cream the butter, and beat until light and fluffy (about 2 minutes).
• Mix in the cocoa powder and chocolate syrup.
• Mix the half and half or milk and Dr. Pepper soda together. (If you don't, the soda on its own will break your frosting)
• Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the liquid mixture from Step 6 in between each cup. Continue to mix for 1-2 minutes or until creamy, but don't over mix!
• Prepare a piping bag and fill the bag with frosting and frost your cupcakes. Add your red sanding sugar and straw if desired. Enjoy! Makes 24 cupcakes.

DR PEPPER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, combine cake and pudding mixes. Add eggs, 1 at a time, beating well after each addition. Gradually beat in Dr Pepper and vanilla., Transfer batter to prepared pans. Bake 20-25 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add confectioners' sugar and vanilla; beat until creamy., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting.