Dr Pepper Cupcakes
If you’re a fan of Dr Pepper, you will love these fudgy chocolate Dr Pepper Cupcakes with a hint of vanilla and cherry flavors. Dr Pepper cupcakes are easy to prepare and perfect for any occasion. Pipe white laces on top to instantly make them football party ready!
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If you love creating themed treats for parties, these chocolatey Dr Pepper Cupcakes are a must-try! Even if themed desserts aren’t your thing, but you’re looking for something unique to bring to a party, potluck, or birthday celebration, these cupcakes are sure to impress.
These cupcakes couldn’t be easier to whip up, thanks to a handy shortcut—a boxed cake mix! To match a football theme, I like to pipe white frosting laces on top, but you can skip the laces and customize the frosting to fit any occasion.
The real star of this recipe is the frosting. It’s rich, decadent, and bursting with flavor! Made with Dr Pepper, cherry juice, vanilla extract, and cocoa powder, it perfectly balances the soda’s signature taste with the indulgence of chocolate.
No matter the occasion, these cupcakes are a crowd-pleaser. Give them a try—you’ll love them!
What You Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- A Muffin Pan
- Electric Hand Mixer or Stand Mixer
- Sifter
- 1 box Devil’s Food cake mix– chocolate, cherry chip, or red velvet can be used
- Dr Pepper– a 12 Oz can is the perfect size
- 3 eggs
- 2 tsp vanilla extract – divided
- 1/3 cup canola oil or melted unsalted butter
- 2 tbsp maraschino cherry juice
- 1/2 cup cocoa powder, sifted
- 3 cups powdered sugar, sifted
- 1/2 cup unsalted butter, soft
- 1/2 can vanilla store bought icing (optional)- for the laces
How To Make It
Preheat the oven to 350°F (175°C).
Prepare the cupcake batter:
In a large mixing bowl, combine the Devil’s Food cake mix, eggs, 1 cup of Dr Pepper, vanilla extract, and oil (or melted butter). Use an electric hand mixer or stand mixer to whisk the ingredients together until smooth.
Fill the cupcake pans:
Pour about ¼ cup of batter into each cup of a prepared cupcake pan. This recipe makes approximately 18 cupcakes.
Bake the cupcakes:
Bake according to the package directions, typically 20–25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely before frosting.
Prepare the frosting:
- Place the softened butter in a mixing bowl and beat with a mixer until light and fluffy.
- Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add the remaining frosting ingredients: ½ cup Dr Pepper, vanilla extract, cherry juice, and cocoa powder. Mix until the frosting is smooth and creamy, scraping the sides of the bowl as necessary.
Frost the cupcakes:
Using a piping bag fitted with a star tip, frost the cupcakes in a back-and-forth pattern.
Optional football decoration:
For a football theme, use vanilla icing in a piping bag with a small round tip to pipe white laces on top of each cupcake. If not making a football theme, skip this step and decorate the cupcakes however you like.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Do Not Use Water in the Batter: The cake mix box calls for water in the batter, but do not add water. The Dr Pepper is enough liquid for the batter.
- Use Room-Temperature Ingredients: Let your eggs come to room temperature before mixing. This helps create a smoother batter. Be sure to use very softened butter in the frosting for the creamiest result.
- Don’t Overmix the Batter: Mix the ingredients just until combined. Overmixing can make the cupcakes dense instead of light and fluffy.
- Measure the Batter Evenly: Use a 1/4 cup measuring cup to pour equal amounts of batter into the cupcake liners for even baking.
- Cool Completely Before Frosting: Make sure the cupcakes are fully cooled before frosting, or the icing will melt and slide off.
- Chill the Frosting: If the frosting feels too soft after mixing, refrigerate it for 10–15 minutes to make it easier to pipe.
- Don’t Skip Sifting: To ensure the smoothest frosting, sift the powdered sugar and cocoa powder before adding to the mixing bowl.
- Decorating Options:
- If making football-themed cupcakes, use a steady hand or a piping bag with a fine tip to create neat “laces.”
- For non-themed cupcakes, consider adding maraschino cherries or chocolate shavings on top for a festive touch.
- Cake Mix Swaps: Replace the Devil’s Food cake mix for a different flavor, like chocolate fudge, red velvet, or cherry chip.
- Don’t Skip the Cherry Juice: The cherry juice in the frosting enhances the Dr Pepper flavor. If you don’t have cherry juice, use a little cherry syrup or grenadine instead.
- Make Ahead: The cupcakes and frosting can be made a day ahead. Store the cupcakes at room temperature and the frosting in the fridge. Pipe the frosting just before serving for the freshest look.
More Football Fav’s
- Football Cheesecake Dip
- Football Pepperoni Cheese Dip
- Cheesy Chicken Crescent Dough Braid
- Oreo Brownie Trifle
- Crock Pot Buffalo Chicken Dip
- Air Fryer Buffalo Wings
- Cheez-It Snack Mix
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Dr Pepper Cupcakes
Equipment
Ingredients
Cupcakes:
- 1 Box Devil’s Food cake mix
- 1 cup Dr Pepper from a 12 Oz can
- 3 eggs room temperature
- 1 tsp vanilla extract
- 1/3 cup canola oil or melted unsalted butter
Frosting:
- 1/2 cup Dr Pepper from the can
- 2 tbsp maraschino cherry juice
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder sifted
- 3 cups powdered sugar sifted
- 1/2 cup unsalted butter soft
- 1/2 can vanilla store bought icing optional
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cupcake batter: In a large mixing bowl, combine the Devil’s Food cake mix, eggs, 1 cup of Dr Pepper, vanilla extract, and oil (or melted butter). Use an electric hand mixer or stand mixer to whisk the ingredients together until smooth.
- Fill the cupcake pans: Pour about ¼ cup of batter into each cup of a prepared cupcake pan. This recipe makes approximately 18 cupcakes.
- Bake according to the package directions, typically 20–25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool completely before frosting.
- Prepare the frosting: Place the softened butter in a mixing bowl and beat with a mixer until light and fluffy.
- Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add the remaining frosting ingredients: ½ cup Dr Pepper, vanilla extract, cherry juice, and cocoa powder. Mix until the frosting is smooth and creamy, scraping the sides of the bowl as necessary.
- Frost the cupcakes: Using a piping bag fitted with a star tip, frost the cupcakes in a back-and-forth pattern.
- Optional football decoration: For a football theme, use vanilla icing in a piping bag with a small round tip to pipe white laces on top of each cupcake. If not making a football theme, skip this step and decorate the cupcakes however you like.