Ingredients
Scale
- 1 cup Dr Pepper soda
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1 cup finely chopped chicken ham
- Optional: ½ cup chopped turkey bacon
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, sift together flour, baking soda, and salt. Set aside.
- In a separate bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add the dry flour mixture, Dr Pepper soda, and buttermilk to the butter mixture. Begin and end with the dry ingredients. Mix gently after each addition until just combined.
- If using, fold in the chopped chicken ham and turkey bacon pieces carefully.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Do not overmix the batter to keep cupcakes tender and light.
You can customize these cupcakes by adding spices or different mix-ins.
Store cupcakes in an airtight container to maintain freshness.
For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.
- Prep Time: 15
- Cook Time: 20