Dr Pepper Cupcakes

So grateful to Ronne for sharing her Dr Pepper cupcake recipe. These little darlings remind me of our family favorite chocolate cinnamon sheet cake but they’re lighter and most certainly less caloric. ;)

Now, I might not be a Texan by birth, but after spending summers here as a kid and living here more than two decades, I feel like one. And I certainly have a Texas-bred addiction. Dr Pepper.

And Dr Pepper cupcakes …

I remember as a little girl driving in the big old Cadillac for hours and hours to get to my grandparent’s farm in the tiny town of Jonesboro, Texas. And I remember what a treat it was to get Dr Pepper in Texas – because it was different than the Dr Pepper we had in Oklahoma. It was made with Imperial Sugar, and it had a rich dreamy flavor that was perfect on a hot summer day (or even good on a cold winter night, heated with a little slice of lemon).Now as a grown-up, I’ve found the best way to serve that Texas-born loveliness. Dr Pepper cupcakes. The frosting is yummy and not too rich, and the cake is a light and flavor-packed chocolate. There are several recipes out there, but this by far is my favorite one! I’ve provided two different ways to top the cupcakes too – a light and spreadable frosting and a richer pourable icing. Try them both!

Dr Pepper Cupcakes

For cupcakes:  1 cup butter * 1 cup Dr Pepper * 2 eggs * 1/2 cup buttermilk * 1 t. baking soda * 1 t. Mexican vanilla * 4 T. cocoa * 2 t. cinnamon * 2 cups flour * 2 cups sugar

Preheat oven to 350 degrees.

Heat butter and Dr Pepper in a saucepan on medium heat until the butter is melted and the two are blended. Add cocoa, cinnamon, flour and sugar to the butter mixture. In a separate bowl, mix eggs, buttermilk, baking soda, and vanilla together until well-blended and add to mixture. Pour into prepared cupcake tins (with liners) and bake for 15-20 minutes or until toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool before frosting. NOTE: this batter is thinner than regular cake batters.

For spreadable frosting:  1/4 c. butter * 1/2 cup Dr Pepper * 4 T. cocoa * 3-4 cups powdered sugar * 1 t. Mexican vanilla OR 1 t. vanilla and 1/2 t. cinnamon. For more pourable “satin” goodness, add 2 T. heavy cream

Heat butter and Dr Pepper in a saucepan until butter is melted and the two are well-blended. If making spreadable frosting, remove from heat and beat in sugar with an electric mixer. Spread icing on cupcakes using a spatula or the back of a spoon. If making pourable icing, stir in remaining ingredients and keep stirring until well-blended and satiny. Spoon warm icing over cupcakes and allow to set. If desired, garnish with chopped pecans or milk chocolate.

I bet my addiction becomes your addiction too. Enjoy!

written by ronne