How to Make Cupcakes with Dr. Pepper Cherry Soda
Who says you can’t eat dessert and drink it too? I sure don’t! These Dr Pepper Cherry Cupcakes combine rich, chocolatey cake with a hint of Cherry Dr Pepper for a flavor-packed bite. It’s the combination you never knew you needed!
If you looking for another cherry dessert, give our Cherry Fluff Salad a try!
Ingredients Needed:
- Chocolate Cake Mix
- Dr Pepper Soda (Cherry Flavor If Available)
- Butter, Melted
- Eggs
- Vanilla Extract
- Almond Extract (Optional, Enhances Cherry Flavor)
- Maraschino Cherries, Chopped (Drained Well, Patted Dry)
- Cream Cheese, Softened
- Unsalted Butter, Softened
- Powdered Sugar
- Maraschino Cherry Juice (From The Jar)
- Extra Maraschino Cherries For Garnish
- Chocolate Sprinkles (Optional)
Frequently Asked Questions
Q: Can I use regular Dr Pepper instead of cherry flavor?
A: Yes! Regular Dr. Pepper works great—just know the cherry flavor will be slightly more subtle. You can boost it by keeping the almond extract.
Q: Do I need to add the almond extract?
A: It’s optional, but highly recommended—it really makes the cherry flavor pop.
Q: Can I use jarred cherries instead of maraschino cherries?
A: Maraschino cherries give the best flavor and color for this recipe, but you can experiment with jarred cocktail cherries or even fresh cherries (just note the flavor will be less sweet and the texture will change).
Q: Do the cupcakes taste like soda?
A: Not exactly—the Dr Pepper adds moisture and a subtle fruity-spice flavor, but you won’t get a strong cola taste. It blends beautifully with the chocolate and cherries.
Q: Can I make these ahead of time?
A: Yes! The cupcakes can be baked a day in advance and stored covered at room temperature. Frost them the day you plan to serve for best texture.
Helpful Information:
- Dry the cherries thoroughly – Extra moisture can cause cupcakes to sink in the center.
Mix just until combined – Overmixing leads to dense cupcakes; gentle mixing keeps them light and tender.
Use room-temperature ingredients – Softened butter and cream cheese create a smoother, fluffier frosting.
Pipe for a bakery-style finish – A large round or star tip gives tall, professional-looking swirls.
Chill before serving – A quick 20 minutes in the fridge helps the frosting set, especially on warm days.
Add a retro touch – Sprinkle with chocolate jimmies and top with a cherry for a classic sundae vibe.
Boost the chocolate flavor – Replace half the Dr Pepper with cooled brewed coffee to deepen the chocolate while keeping the cherry notes.
Cherry Dr. Pepper Cupcakes
Ingredients
For The Cupcakes:
- 1 box chocolate cake mix 15.25 oz
- 1 cup Dr. Pepper Cherry soda
- ½ cup butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, enhances cherry flavor
- 1 cup chopped maraschino cherries drained well, patted dry
For The Frosting:
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup maraschino cherry juice from the jar
- ½ teaspoon almond extract optional
- Extra maraschino cherries for garnish
- chocolate Sprinkles optional
Instructions
- Preheat oven to 350°F (175°C). Line a 24-count cupcake pan with liners.
- In a large mixing bowl, combine cake mix, Dr Pepper, butter, eggs, vanilla, and almond extract. Beat with a hand mixer for 2 minutes until smooth.
- Fold in chopped cherries.
- Divide batter evenly into cupcake liners, filling about ⅔ full.
- Bake 16–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Make the frosting: Beat cream cheese and butter together until creamy. Add powdered sugar gradually, mixing well. Mix in cherry juice, almond extract, and salt until smooth and fluffy.
- Pipe or spread frosting on cooled cupcakes. Top each cupcake with a maraschino cherry and chocolate sprinkles (optional).
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[…] If you looking for another delicious recipe that is homemade full of love, try our Cherry Dr. Pepper Cupcakes […]