Have a Dr Pepper fan in your life? Then they’re going to love these! Rich and moist chocolate buttermilk cupcakes with a hint of their favorite fizzy soda.
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Table of Contents
- About Dr Pepper Cupcakes
- How much Dr Pepper should you add to the frosting?
- The frosting split! Can it be fixed?
- Can you make these cupcakes in advance?
- How should these cupcakes be stored?
- How long do Dr pepper cupakes last?
- Can you freeze Dr Pepper cupcakes?
- Notes & tips for Dr Pepper cupcakes
- More delicious cupcake recipes
- How to make Dr Pepper cupcakes
- Recipe Details
About Dr Pepper Cupcakes
If you’ve been searching for a new flavor to add to your cupcake game, then look no further than iconic Dr Pepper.
With a deep, bold flavor and hints of allspice, mint, and faint licorice, it’s no wonder that Dr Pepper has a devoted fanbase. And with these Dr Pepper cupcakes, now they can have a dessert infused with their favorite beverage, too.
These cupcakes have a mild Dr Pepper taste, but still very much there – and it’s all wrapped up in delicious chocolate. It’s hard to go wrong with chocolate buttermilk cupcakes, so it’s hard not to like them even if you’re not a Dr Pepper fan.
How much Dr Pepper should you add to the frosting?
In my recipe testing, I could safely add up to 1/4 cup to 1/2 cup of Dr Pepper and still have rich, creamy buttercream frosting. When I got close to 3/4 cup, the frosting began to separate due to too much liquid.
The frosting split! Can it be fixed?
In recipe testing, there were some instances where adding too much Dr Pepper caused the frosting to appear separated or split.
But fear not! The frosting is not ruined. There are a couple of things you can do to save it:
- Option 1: Since buttercream frosting is a balanced emulsion of fats and liquids, it could be that the Dr Pepper introduced too much liquid for the frosting to handle. Blending in a tablespoon or two of vegetable shortening should help the frosting firm up again.
- Option 2: Refrigerate the frosting for 15-20 minutes, then try mixing again.
- Option 3: If you haven’t been already, use a whisk attachment and whip the frosting on high for a few minutes. Keep in mind that this will force more air into the frosting (which is typically not the goal with buttercream) but it should cause the frosting to fluff up and smooth out. However, using this could also impact how long the frosting keeps its shape, as it may deflate over time. It’s best to only use this method only if you plan to serve the cupcakes within the next few hours.
If none of the above options helped whip life back into your frosting, please check out this article for more suggestions: How to fix separated buttercream.
Can you make these cupcakes in advance?
Certainly! For best results, I recommend making them no further than 24 hours in advance.
How should these cupcakes be stored?
These cupcakes have buttercream frosting, and this is what determines the best way to store them.
If you plan on eating the cupcakes within 24-48 hours, it’s perfectly okay to store them at room temperature. However, keep in mind that the frosting may “settle” some during this time due to the liquid from the Dr pepper.
If you’d like to keep the cupcakes fresh for longer than two days, store them in a sealed container in the refrigerator. Keep in mind that the frosting will firm up once chilled, so if you’d prefer a softer texture, allow time for the frosting to soften at room temperature (typically one hour will do).
How long do Dr pepper cupakes last?
When stored in a sealed container on the counter, cupcakes will remain good for one or two days. If stored in the refrigerator, cupcakes can last anywhere from four to six days.
Can you freeze Dr Pepper cupcakes?
Yes, you totally can! However, it’s best to freeze these cupcakes before they have been decorated. If you’ve already decorated the cupcakes, I highly recommend enjoying them while they’re still freshly made.
To freeze these cupcakes:
- Bake cupcakes per recipe instructions, then allow to cool completely.
- Wrap cupcakes in plastic wrap. You can either wrap them individually or arrange the cupcakes in a group (single layer) and wrap them together. Note: If you have already decorated the cupcakes and really want to freeze them, chill the cupcakes in the refrigerator until the frosting feels solid to a gentle touch (doesn’t smear) and gently wrap the cupcakes in plastic.
- Place wrapped cupcakes in a freezer bag or a storage container with a sealable lid.
- Cupcakes can be frozen for up to three months.
Notes & tips for Dr Pepper cupcakes
- Make sure you have enough muffin tins to make 22 cupcakes (total yield of this recipe, unless serving size adjusted in the recipe card below).
- Need cupcake liners? I used these: Foil Cupcake Liners.
More delicious cupcake recipes
How to make Dr Pepper cupcakes
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 3 – Mix in the dry ingredients, Dr Pepper, and buttermilk until a thick and fluffy batter forms.
Step 5 – Bake!
Step 6 – While the cupcakes bake and cool, prepare the frosting by using a mixer to whip together the butter, salt, and powdered sugar. Slowly blend in the Dr Pepper, making sure the consistency of the frosting stays nice and fluffy.
Step 7 – Place the Dr Pepper buttercream frosting in a pastry bag with a piping tip of your choice and decorate the cooled cupcakes. Top each cupcake with a straw, if desired.
Step 8 – Serve and enjoy!
Dr Pepper Cupcakes
Chocolate Dr Pepper Cupcakes
For the Chocolate Dr Pepper Cupcakes
- In a medium bowl, whisk together flour, baking soda, and cocoa powder. Set bowl aside.2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 cup unsweetened cocoa powder
- Using a stand mixer (or a hand mixer + large bowl), add in butter, granulated sugar, brown sugar, eggs, and vanilla. Beat on low until fluffy, about 2-3 minutes.1 cup unsalted butter, 1 cup granulated sugar, 1/2 cup light brown sugar, 2 eggs, 2 teaspoons vanilla extract
- Keeping mixer speed on low, add half of the dry ingredients to the wet ingredients, then mix for 10-20 seconds. Pour in Dr Pepper, then mix for 10-20 seconds more. Add the other half of the dry ingredients, mix another 10-20 seconds, then pour in the buttermilk. Mix all ingredients until just combined. Batter should be thick and fluffy; be careful not to overmix.1 cup Dr Pepper, 1/2 cup buttermilk
- Pour cupcake batter into prepared muffin tin, filling cavities about 2/3 of the way full.
- Bake cupcakes for 18-20 minutes or until a toothpick tester comes out clean.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.
For the Dr Pepper Buttercream Frosting
- Using a stand mixer (or hand mixer + large bowl), whip butter and vanilla extract on high speed until fluffy.1 1/2 cups unsalted butter, 1/4 teaspoon salt
- Drop mixer speed to medium and slowly add sugar to butter, mixing thoroughly in between.4 cups powdered sugar
- Keeping speed on low, slowly mix in the Dr Pepper, adding one tablespoon at a time. Be sure to watch the consistency so that the frosting does not spit. You should be able to add anywhere from 4 to 8 tablespoons of Dr Pepper.1/4 cup Dr Pepper
Putting it all together
- When ready to decorate, fill a pastry bag with prepared Dr Pepper buttercream frosting and a piping tip of your choice.
- Frost each cupcake in a decorative pattern, then add a straw or fizzy sprinkles of your choice (optional).
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.