Dr Pepper Cupcakes Recipes

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.