7 Beverage Inspired Cupcakes ...

1 Mountain Dew Cupcakes

These beverage inspired cupcakes taste just like Mountain Dew! So rich and citrusy, you will find yourself in a pure sugar-coma in the way only a Mountain Dew soda can do it. These cupcakes are super easy to make, tasty, and are a great treat for game and movie nights alike!

Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
zest from half of a lemon
zest from one lime
2 eggs
1-1/3 cup flour
3/4 tsp baking powder
1/8 tsp salt
1/2 cup Mountain Dew
3 tbsp lemon juice
2 tbsp lime juice
3/4 tsp orange extract

Directions:
• Preheat oven to 350 degrees. Line a muffin tin with baking cups.
• In a large bowl, cream together butter and sugar. Add lemon and lime zest, then add eggs, one at a time.

• In a medium-sized bowl, whisk together flour, baking powder, and salt. In a large cup, stir together Mountain Dew, lemon juice, lime juice, and orange extract.

• Add half of the flour mixture to the batter. Stir in the Mountain Dew liquid, and finish off with the rest of the flour mixture, mixing until just combined.

• Fill each baking cup 2/3 of the way full. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes rest in pan for a few minutes before removing. Transfer to a wire rack to cool completely before frosting.

Mountain Dew Buttercream Ingredients:
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
2 tbsp Mountain Dew
1 tsp lemon juice
1 tsp lime juice
1/4 tsp orange juice
zest from half of a lemon
zest from one lime
light green food coloring

Directions:
• Cream together butter and 1 cup of powdered sugar.
• Add Mountain Dew, lemon juice, lime juice, orange extract, and zests.
• Add remaining two cups of sugar (you can add more or less depending on your desired consistency). Stir in one or two drops of green food coloring, making sure the dye is fully incorporated before frosting.

2 Dr. Pepper Cupcakes

Following in the footsteps of the Mountain Dew cupcakes, here's another cupcake recipe inspired by a soda! Dr. Pepper soda on its own is marketed as having its own unique flavor. Thus, this soda's cupcake counterparts are a mish-mash of flavors, but in the end, taste pretty similar to Dr. Pepper soda! If anything, Dr. Pepper has a hint of cherry in it, and thus why it wouldn't be complete without a cherry garnish on each cupcake!

Ingredients:
1/2 cup butter
2 1/2 cup brown sugar
3 eggs
3 oz unsweetened baking chocolate, melted
1/2 cup buttermilk
2 1/2 tsp baking soda
1/2 tsp salt
2 1/2 cup cake flour
2 tsp vanilla
1 cup boiling Dr. Pepper

Directions:
• Cream the butter and add the brown sugar.
• When well blended, add the eggs, one at a time, beating well.
• Add the chocolate, slightly cooled.
• In a small bowl, add one teaspoon of baking soda to the buttermilk.
• Mix your remaining dry ingredients in another bowl.
• Add the flour mixture and buttermilk to the butter mixture alternately.
• Add the vanilla, and finally mix in the Dr. Pepper.
• Pour into cupcake molds
• Bake for 20-25 minutes at 375 degrees.

Dr. Pepper Frosting:
1/3 cup soft butter
3 cups confectioner's sugar
1/2 cup dark cocoa
4 Tbs heavy cream
1 tsp freshly grated ginger
1 can cherries in syrup (or in liqueur)

• Cream the butter, cocoa and sugar together and stir in the cream.
• Add the ginger and enough cherry syrup to create the desired consistency.
• Refrigerate if necessary, and spread over the cupcakes when they have cooled.
• Top each cupcake with half a cherry.

3 Eggnog Cupcakes

Sadly, the holidays are over. But that doesn't mean you can't still enjoy some eggnog cupcakes! The added fat and cream from the eggnog, along with the flavor, turns an ordinary vanilla cupcake into a cheerful holiday (or any day) treat! If you don't feel like making "boozy" cupcakes, then make sure to leave out the bourbon from this recipe. Also, make sure to sprinkle the top of your cupcakes with some nutmeg!

Ingredients:
1¼ cups (5 ounces) cake flour
2 teaspoons baking powder
½ cup eggnog, at room temperature
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 tablespoons bourbon or dark rum
5 tablespoons unsalted butter, at room temperature
½ teaspoon salt
¾ cup (5.75 ounces) sugar
3 large eggs, at room temperature

Frosting ingredients:
16 tablespoons unsalted butter, at room temperature
2 ounces cream cheese, softened
Pinch of salt
2½ cups (10 ounces) confectioners’ sugar, sifted
Pinch of freshly grated nutmeg
2 tablespoons eggnog
1 teaspoon vanilla
2 teaspoons bourbon

• Heat the oven to 350°F. Line two cupcake pans with paper liners. In a medium bowl, combine the cake flour and baking powder. In a 2-cup measuring cup, whisk together the eggnog, oil, vanilla, and bourbon.

• Place the butter and salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and creamy in color. Gradually add the sugar to the butter mixture. Mix in the eggs one at a time, until incorporated. With the mixer on low speed, add one-third of the flour mixture, followed immediately by half of the eggnog mixture, mixing just until incorporated. Repeat with another third of the flour and the rest of the eggnog, then the last of the flour. Scrape down the sides of the bowl and mix for 15 seconds longer.

• Divide the batter between the prepared paper liners, filling each about ⅔ of the way full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5-10 minutes, then transfer to a cooling rack to cool completely.

• To make the frosting: Place the butter, cream cheese, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until creamy, about 1 minute. Gradually add the powdered sugar and nutmeg, and mix on medium-high speed until smooth, about 2 minutes, scraping the sides of the bowl as necessary. Add the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. With the mixer on medium-low speed, blend in the bourbon and vanilla. Frost the cupcakes as desired.

4 Blue Hawaiian Cupcakes

Looking for a bit of tropical inspiration for your cupcakes? Then why not make some after a tropical drink favorite! These cupcakes incorporate all the best parts of the traditional drink. We’re talking a vanilla coconut rum cupcake, filled with pineapple jelly, and topped with an electric Blue Curaçao buttercream icing! You will feel like you're sitting on an island in no time with these! Plus, as if it couldn't get any better, this recipe is gluten-free!

Ingredients:
3/4 cup margarine
3/4 cup white sugar
6 tablespoons coconut flakes
3 tablespoon Malibu (coconut rum)
3 eggs
3/4 cup gluten-free all purpose flour
1/8 tsp xanthan gum
1 1/2 tablespoons skim milk

Directions:
• Put your coconut flakes into a bowl, and pour the Malibu on top of them. Set aside to absorb.

• Cream the sugar and margarine together in a mixing bowl, and then add the eggs, milk, and xanthan gum, taking care to blend well. Add the rum soaked coconut flakes (and any remaining rum in the bowl), and mix. Add the flour, and mix the batter until thoroughly combined.

• Line your cupcake pan, fill your liners, and bake at 375° for 12-15 minutes (mine took about 13) or until your toothpick comes out clean. Once done, leave them out to cool.

Pineapple Jelly Filling:
1/4 cup white sugar

1 1/2 cups (almost one 398ml can) crushed pineapple
2 1/2 tsp corn starch
1 1/2 tsp margarine
dash of salt

Directions:
• Literally throw everything into a pot on medium heat, and stir continuously until it’s thickened. Take off the burner, and let cool.

Blue Curacao Buttercream Icing:
1 cup shortening
4 cups icing sugar
5-6 tbsp Blue Curacao (** if using less Blue Curacao, sub equal amounts water for removed liquor)
1 tbsp water
1 tbsp meringue powder

Directions:
• Add the shortening and one cup of icing sugar to the bowl. Add your meringue powder and 2 tbsp of Blue Curacao, and cream together.

• Continue adding the icing sugar and Blue Curacao, alternating 1 tbsp Blue Curacao with 1 cup icing sugar. If needed, add one tbsp water to thin (mine was too think after about 3 cups of icing sugar, so I added the water then).

• You’ll note your icing is a pale blue – to get the shocking, bright blue in the photo add a glob of Wilton Gel Icing Colour – Sky Blue.

5 Pink Lemonade Cupcakes

These pink lemonade cupcakes are the perfect balance between sweet and tart. Not to mention they look adorable and taste absolutely delicious! These cupcakes are perfect for a summer party or even to make for a baby shower. Make sure you bake a bunch because they will go quickly!

Ingredients:
1 pkg white cake mix without pudding in the mix
3 egg whites
1 cup water
1/3 cup thawed frozen pink lemonade concentrate; thawed
2 tbsp oil
pink food coloring (optional)

Frosting:
4 cups icing sugar
1/3 cup butter, softened
1/4 cup pink lemonade concentrate

Directions:
• Beat cake mix, water, egg whites, 1/3 cup lemon concentrate, oil and food coloring. Medium speed for 2 minutes. Spoon batter into lined muffin cups.
• Bake 18-22 mins. Cool completely before frosting.
• Beat icing sugar, butter and 1/4 cup lemonade concentrate, until well blended. (Add more concentrate to thin frosting if necessary.) Add pink coloring to desired color.

6 Malibu Cupcakes

Are you not the "bake from scratch" kind of girl and would rather make something quick and easy for a party? Well then these Malibu cupcakes are perfect for you! (As long as your 21 or older that is.) For this recipe, most of the hard work is done for you because you can buy a boxed cake mix.

Ingredients:
Duncan Hines Classic White Cake Mix
3 Large Eggs
1 1/3 Cup of Water
2 Tablespoons of Vegetable Oil
1 Teaspoon of Vanilla Extract
1 Teaspoon of Malibu Rum

Ingredients for Icing:
1 and 3/4 Sticks of Unsalted Butter
8 cups of Confectioners Sugar {10X sugar}
1/4 Cup of Milk
1/4 Cup of Malibu Rum
1 Teaspoon of Vanilla

Directions:
• Mix the Duncan Hines Cake Mix as directed on the package, with eggs, water and vegetable oil.
• Once completely combined, stir in the vanilla and rum.
• Bake as directed.
• For the icing: mix the softened butter and vanilla with an electric mixer on low for one minute.
• Continue mixing on low speed and add the milk and rum.
• Gradually add in 6 cups of the confectioners sugar until the mixture is creamy.

• Continue to add last two cups of sugar until a thick creamy consistency is achieved.

7 Shirley Temple Cupcakes

Who doesn't love Shirley Temples? When considering recipes to make for Valentine's Day, these cupcakes should definitely be at the top of your list! These cupcakes are delicious and would make the perfect addition to any party or baking event. Just make sure you love cherries as much as I do!

Ingredients:
1 1/2 cup flour, plus 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs, room temperature
1/2 cup cherry 7-Up
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon maraschino cherry juice
Red food coloring

Frosting Ingredients:
1 stick unsalted butter, room temperature
Pinch salt
2 1/2 cups powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon fresh lemon juice
1 tablespoon maraschino cherry juice

For Garnish:
12 maraschino cherries

**Directions:
**• Preheat oven to 350 degrees, and line a cupcake pan with paper liners.

• In a large bowl, combine 1 1/2 cup flour, baking powder, and salt and whisk. Set aside.

• Using a stand mixer and paddle attachment, beat butter and sugar until light and fluffy, approximately 2-3 minutes. Add eggs one at a time, and combine well.

• Lower the speed of the mixer and add half the flour mixture. Next, add half of the 7-Up and continue to alternate adding flour and 7-Up until completely added. Next add vanilla and almond extracts, and mix well.

• Remove 3/4 cup of the batter and place in a small bowl. Add flour, cherry juice, and food coloring (to desired red color.) Distribute red batter to the bottom of each cupcake liner (approximately 2-3 teaspoons per liner.)

• Top with remaining cupcake batter, being careful not to mix the two. Bake for 15-20 minutes, or until a toothpick comes out clean. Be careful not to over-bake.

• For the frosting, using a stand mixer, cream butter for 2-3 minutes until light and fluffy. Reduce the speed to low and add salt, powdered sugar, extracts, lemon juice, and maraschino juice. Frost cupcakes, and top with a maraschino cherry.

I often try food out of pure curiosity when I come across something unique. That is definitely what these beverage inspired cupcakes will do! You can also garnish any of these cupcakes with a small straw as a cute little extra! Have you ever made any beverage inspired cupcakes that you would recommend? Which of these made you drool?

Source: thebakingrobot.com, gingerbabymama.blogspot.com">https://www.bakersroyale.com/cupcakes/eggnog-cupcakes-with-spiced-rum/">gingerbabymama.blogspot.com, laurensouch.ca, mission-food.com, bystephanielynn.com, abitchinkitchen.blogspot.com