Amazing Dr Pepper Cupcakes

Amazing Dr Pepper Cupcakes | Cake | Chocolate | Cherry

My other half stumbled across a recipe for Dr Pepper Cupcakes and dropped some MASSIVE hints for me to make them! This weekend, I finally decided to oblige and give them a go. I was pleasantly surprised with the results! They really do taste exactly like Dr Pepper!

Here is what you will need to make about 10 cupcakes.

(Recipe adapted from Instructables)

  • 330ml can of Dr Pepper
  • 100g Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 2 tbsp Cherry Jam
  • 100g Plain Flour
  • 50g Cocoa Powder
  • 1 tsp Baking Powder
  • 150g Dark Muscovado Sugar
  • 2 Eggs


For the Frosting

  • 120g Unsalted Butter
  • 240g Icing Sugar
  • 1 tbsp Cherry Jam
  • 1 tsp Almond Extract
  • 1-2 tbsp Cherry Cordial


Dr Pepper Cupcakes Recipe

Preheat your oven to 200°C/Fan 180° and line a cupcake tin with foil cases. Fill a large tray with cold water and put into the bottom of the oven. (This will create steam which will help your cakes to be moist and rise well.)

Pour the can of Dr Pepper into a heavy base saucepan and simmer over a medium-high heat until it’s reduced its volume by 2 thirds. (Hopefully leaving you with approx 110ml.)

Then stir in the butter, vanilla extract, almond extract and cherry jam until it’s all dissolved.

Amazing Dr Pepper Cupcakes | Cake | Chocolate | Cherry

In a large bowl, sieve together the flour, cocoa powder, baking powder and the sugar. (You don’t have to sieve the sugar but I wanted to as muscovado can be particularly lumpy!)

Amazing Dr Pepper Cupcakes | Cake | Chocolate | Cherry

Gradually pour the wet mixture, followed by the eggs, into the dry ingredients and carefully mix until everything is incorporated and a smooth batter is created.

Amazing Dr Pepper Cupcakes | Cake | Chocolate | Cherry

Fill each case 2 thirds full and put into the oven for approx 15 minutes, turning halfway to ensure an even bake. Check with a skewer – if it comes out clean they’re done, if not – they need another minute or two.

Allow to sit in the tin for 5 minutes then transfer to a wire rack to cool completely before frosting.

Amazing Dr Pepper Cupcakes | Cake | Chocolate | Cherry

For the Frosting

Sieve the icing sugar into a bowl. Then soften the butter in another large bowl using an electric hand whisk.

2-3 tbsp at a time, add the icing sugar into the butter and beat well after each addition until all the icing sugar is used up.

Add in the cherry jam (sieve if it has bits) & the almond extract and mix well. Then, a little at a time, add the cherry cordial. This will affect both the taste and the consistency of the frosting so do not add it all at once! Once you’ve achieved your desired consistency and flavour – load the frosting into a piping bag prepared with your nozzle of choice.

When the cakes are completely cooled, slice the tops to make a flat surface (it’s much easier to pipe onto) and pipe on a swirl of frosting.

Then decorate with whatever takes your fancy!

Amazing Dr Pepper Cupcakes | Cake | Chocolate | Cherry

I’m not quite sure what I was expecting but these Dr Pepper Cupcakes really do taste like Dr Pepper! The cherry, almondy flavours make it feel like your eating a can of the stuff! Definitely a really interesting cupcake flavour. The Mr gave them a huge thumbs up too!

Hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

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12 thoughts on “Amazing Dr Pepper Cupcakes”

  1. Betsy says:

    Are they supposed to be brownie like consistency? Mine did not rise like the picture. Maybe I reduced Dr Pepper too much? Any suggestions?

    1. Emma says:

      Hi Betsy. They shouldn’t be brownie like consistency. They should be more like a slightly dense cake. Is it possible your baking powder could have been out of date maybe? Emma x

  2. Pat G says:

    This looks really good. My hubby passed away last year and he loved Dr. Pepper. His birthday is coming up and I’d like to make these but I’m not sure what the sugar is you’re using and I don’t know what 110 ml would be in cups or tablespoons.

    1. Emma says:

      Hi Pat. First of all, I’m so sorry for your loss. Dark muscovado sugar is a soft sugar with a very dark brown colour. Anything similar would work just fine. There is 15 ml in a tablespoon, 60ml in 1/4 cup, 120ml in 1/2 cup and 240ml in 1 cup. I hope this helps! Emma x

      1. Pat G says:

        Hi Emma,
        Thank you for your kind words and your thoughtfulness.
        Thank you so much for your reply both on here and on my email! It is so nice to have the answer so I can make these. So looking forward to making them.

        1. Emma says:

          You are so very welcome Pat! I’m glad I could help 🙂 Emma x

  3. Emma says:

    Back to the Kitchen Mason website for some inspiration 🙂

    1. Miss KitchenMason says:


  4. mmmarzipan says:

    They look and sound incredibly good! 🙂

    1. Thank you! You should give them a go and find out for yourself : )

  5. miki says:

    my husband really likes dr. pepper too. i think i’ll need to try these out. 🙂

    1. Great!! Let me know how you get on : )

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