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So moist. So delicious. And so much more.™


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Very Cherry - Cherry Vanilla Dr. Pepper Cupcakes

Robin Milne Recipe shared by:
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The cupcake is made using the Duncan Hines Classic Yellow cupcake mix and is glazed with Dr. Pepper Cherry dessert topping, then frosted with Cherry Vanilla Frosting Creations. It is a simple way to make a cupcake that tastes like a drink.

  • Hands-On Time:
  • Total Time:
  • Servings: Makes 12 cupcakes.
  • Rating:


  • 1 9 oz. box of Duncan Hines Moist Deluxe Classic Yellow Cupcakes
  • 1/2 cup of water
  • 3 Tbsp. Vegetable Oil
  • 2 Large Eggs
  • Dr. Pepper Cherry Dessert Topper
  • 1 packet of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • Sprinkles for decoration (I used the gold and clear shimmery ones)

Baking Instructions

  1. Preheat oven to 350 degrees.
  2. Line a cupcake pan with baking cups.
  3. In a medium bowl mix together the dry mix water, water, oil, and eggs until well blended.
  4. Fill the baking cups half way with the mix. (I use an ice cream scoop to evenly distribute the mix.)
  5. Put the pan in the oven and bake for about 20-25 minutes or until the tops start to brown slightly. (Using a toothpick, poke the center of one cupcake to make sure their done. If it comes out clean their done, if not let them bake for a couple more minutes then test again.)
  6. Once the cupcakes are done remove from the oven and let them cool completely.
  7. Once the cupcakes are cool, take the Dr. Pepper Cherry Dessert Topper and spread a thin layer on top of the cupcake. Allow time for the topping to absorb into the cake.
  8. Pour pack of Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  9. Put frosting in a piping bag and using a large star tip pipe onto cupcakes in a circular motion. (You can also just spread it out with a butter knife if you want to.)
  10. Top the cupcakes with the shimmery sprinkles and serve!

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Cookie Cupcakes

Cookie Cupcakes

I have recently found that making cookies using a mini cupcake pan is the way to go, the kind with room for 24 mini cupcakes is a GREAT way to make cookies. If you put down a mini cupcake wrapper and just drop the cookie dough in, bake them for about 15 minutes and they are done. You are left with 24 adorable cookies, all the same size, not flat so they never get hard and just adorable to present! You end up with every cookie the same size, and less mess as well!

light frosting.

light frosting.

I use 1/3 to 1/2 of a container of frosting and add a small tub of defrosted cool whip to it. then I frost my cakes as usual. everyone seems to enjoy this lighter version of frosting. (p.s. save the rest of the frosting and use it in between 2 cookies or to frost and decorate marshmallows.).

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