Imagine a cupcake that defies all expectations - a decadent, moist chocolate treat infused with the iconic fizzy flavor of Dr Pepper, and completely gluten-free! These aren't just any cupcakes; they're a revolutionary dessert that combines the nostalgic charm of America's favorite soda with the rich, indulgent world of baking. Whether you're gluten-sensitive, a curious foodie, or simply looking to wow your taste buds, these Dr Pepper Cupcakes are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup gluten free all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Dr Pepper
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with gluten-free cupcake liners.
- In a large mixing bowl, sift together the gluten-free all-purpose flour, cocoa powder, sugar, baking soda, and salt. Whisk to combine and ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together the Dr Pepper, vegetable oil, eggs, and vanilla extract until well blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring carefully with a spatula until just combined. Be careful not to overmix, as this can result in dense cupcakes.
- Use an ice cream scoop or 1/4 cup measuring cup to evenly distribute the batter among the prepared cupcake liners, filling each about 2/3 full.
- Gently tap the muffin tin on the counter to release any air bubbles and ensure even baking.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with your favorite gluten-free frosting or enjoy as-is.
Tips
- Always sift your dry ingredients to prevent lumps and ensure a smooth, consistent batter.
- Use room temperature eggs for better incorporation and a more uniform texture.
- Don't overmix the batter - stop stirring as soon as the ingredients are just combined to keep the cupcakes light and fluffy.
- Check your cupcakes a few minutes before the recommended baking time, as oven temperatures can vary.
- Let the cupcakes cool completely before frosting to prevent the icing from melting.
- For extra moisture, you can brush the cooled cupcakes with a little extra Dr Pepper before frosting.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 40mg
