Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners.
- Add the cake mix, Dr Pepper, eggs, and oil to a large bowl. Beat on low speed until combined, then beat on medium speed for about 2 minutes, scraping down the bowl as needed.
- Fill each liner about two-thirds full, using approximately 3 tablespoons of batter per cupcake.
- Bake for 18–23 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cupcakes in the pans for 5 minutes, then transfer them to a wire rack and cool completely.
- For the frosting, beat the softened butter until smooth. Add the cocoa powder, salt, vanilla, and Dr Pepper.
- Gradually beat in the sifted confectioners’ sugar and continue mixing until fluffy. Use up to 4 cups if the frosting is too soft for piping.
- Pipe or spread the frosting over the completely cooled cupcakes, then decorate with sprinkles, cherries, candies, or chocolate shavings.
Notes
Use regular, non-flat Dr Pepper rather than Diet or Zero Sugar. The carbonation helps create a light texture, though the recipe still works if the soda has lost some fizz. For a more concentrated frosting flavor, simmer the 1/4 cup Dr Pepper over low heat until reduced to about 2 tablespoons, then cool completely before adding it to the frosting. Store frosted cupcakes in a covered container.