Cherry Dr. Pepper Cupcakes bring soda fountain vibes to your dessert table with rich chocolate, sweet dark cherries, and a fun Dr. Pepper pipette on top. They’re perfect for BBQs, birthdays, or for the Dr. Pepper enthusiast in your life.
I don’t drink soda often, but when the summer heat rolls in I can’t resist a frosty alongside a grilled hot dog. There’s something about that bold, sweet, nostalgic flavor that screams summer. And even though I may not keep soft drinks stocked in the fridge year-round, I absolutely love using it in recipe development – especially in baked goods. (Although I hear it’s quite good in homemade BBQ sauce.)
This season, I finally gave Dr. Pepper the baking spotlight. These Cherry Dr. Pepper Cupcakes have subtle notes of soda and fruit in the cake and a sweet, fizzy garnish.
Does Dr. Pepper Work in Baked Goods?
Yes – just don’t expect fireworks. Dr. Pepper’s flavor in cake is subtle, especially after baking. It adds moisture, complexity, and a gentle hint of that signature blend. But it won’t hit you over the head with bold flavor. Until a smart flavor maker like gives us an accurate dupe, we’ll have to settle for what works well enough.
This cupcake recipe uses the soda in both the batter and the frosting, but here’s the secret to making that unique Dr. Pepper profile really pop…
Dark Cherries Amplify Dr. Pepper Flavor
Dr. Pepper’s flavor is famously complex. As a recipe developer, I call it elusive. Some say it’s a blend of 23 flavors. Depending on who you ask, that includes notes of cherry, licorice, amaretto, cola, prune, blackberry, vanilla, caramel, pepper, and almond. (I’ve got to say, I would never have guessed prune!) But when it comes to baking, there’s one standout ingredient that truly draws those layers forward: dark cherries.
Sweetened dark cherries deepen the Dr. Pepper flavor and enhance its fruity notes. I’ve tested this. Without cherries, the cupcakes are good. With cherries, they are so much better. For this recipe, I used cocktail cherries, and you can too if you want a real treat. However, they’re costly. More budget-friendly options like also work beautifully. Just make sure to drain them well and chop them before using.
Simmer Dr. Pepper and Cherries Together
The first step in building flavor is simmering Dr. Pepper with chopped dark cherries. This creates a sweet compote that infuses the entire cupcake with depth and fruitiness. Simmer for 7 minutes to allow the soda to reduce slightly and concentrate its flavor. Remove it from the saucepan to a bowl to cool.
Make the Cocoa Dr. Pepper Mixture
In the same saucepan, melt butter with more Dr. Pepper and whisk in cocoa powder. This creates a rich chocolate base that melds beautifully with the soda and cherry flavors. Allow it to cool slightly before mixing with the other ingredients.
Mix with the Dry Ingredients
Whisk together flour, sugar, and salt, then add the cooled cocoa mixture. Once halfway incorporated, pour in the buttermilk-egg-vanilla mixture and beat until combined. (See video for visual.) Finally, stir in the cherry-Dr. Pepper mixture. The batter will be thin. Expect this.
Bake at 325°F
Divide the batter evenly among 24 lined cupcake papers. Bake for 23–26 minutes. The tops may look glossy and that’s okay. You’ll know they’re done when a toothpick tester comes out clean. The glossy tops are thanks to the extra sugar in the cherries. Let cool before frosting.
Tint Your Buttercream Like a Dr. Pepper Can
To give the buttercream that signature Dr. Pepper hue – which is a deep cherry red with a hint of burgundy – you’ll need gel food coloring. A combination of and a single drop of gives the perfect tone. It may look light as you whip the color in. But after it stands the color will deepen. On the piped cupcakes the color will become richer over time.
Piping Tips and Sprinkles
Use a large French piping tip for tall, bakery-style swirls. While optional, white nonpareils give the cupcakes a bubbly appearance () and contrast against the rich red buttercream.
Don’t Forget the Dr. Pepper Pipettes!
For the full soda fountain experience, fill with Dr. Pepper and insert one into each cupcake just before serving. It’s not just for novelty – if you’re going for unmistakable Dr. Pepper flavor, then there’s nothing else like the real thing. Give the pipette a squeeze just before taking a bite so it infuses the center of the cupcake with a hit of Dr. Pepper.
These Cherry Dr. Pepper Cupcakes are made for summer celebrations like BBQs, picnics, pool parties, or anytime you’re feeding a crowd. They’re also a fun birthday treat for the Dr. Pepper lover in your life. With 24 cupcakes per batch, there’s plenty to go around. Enjoy!
Related recipe:
Cherry Dr. Pepper Cupcakes
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Ingredients
Cherry compote
Cupcakes
Buttercream frosting and pipettes
Instructions
- Preheat the oven to 325°F. Line two cupcake pans with 24 paper liners.
Cherry Compote
Cupcakes
- In a large measuring cup with a pour spout, combine the buttermilk, large eggs, and vanilla. Whisk to combine. Whisk in the baking soda.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and pinch of salt. Whisk together until well combined.
- To the dry mixture, add the cooled cocoa mixture; mix on low speed with a hand mixer. When the mixture is halfway incorporated, add the buttermilk mixture and mix until combined. Then add the Dr. Pepper-dark cherry mixture. Mix again until combined. Scrape down the bowl and mix again. The batter will be thin.
- Use an ice cream scoop or 1/4 cup measure to pour the batter evenly into the prepared pans. Bake for 23-26 minutes, or until the cupcakes are well risen and a toothpick tester comes out clean. The tops may be a little glossy from the sugar in the cocktail cherries – this is normal.
- Let the cakes cool in the pan for 5 minutes, or until firm enough to transfer to wire racks to cool completely. Meanwhile, make the buttercream.
Buttercream frosting and pipettes
- In the bowl of an electric stand mixer fitted with the whip attachment, beat the butter until lightened in color, about 3 minutes. Add the confectioners’ sugar and pinch of salt. Beat on low speed until the mixture starts to clump around the beater.
- Add the Dr. Pepper in 1 tablespoon at a time, until the mixture loosens to piping consistency. Beat in the cherry extract. Whip on high speed until light and fluffy.
- Add in the super red food color and super black food color. Beat until the color is consistent. You may need to scrape down the bowl a couple of times to make sure no white streaks remain. Keep in mind the food color will deepen in color as it stands at room temperature.
- Transfer the buttercream to a large piping bag fitted with a large French piping tip. Pipe a large swirl of buttercream on a cupcake and immediately garnish with the nonpareils. Repeat with all of the cupcakes.
- Just before serving, fill the flavor injector pipettes with Dr. Pepper from a freshly opened can/bottle; insert into each cupcake. Enjoy immediately!
