Happy Monday, y'all! Last week, my dear friend Cara and her husband Josh welcomed their sweet baby girl into the world. Her name is Mary Kate (how cute is that?!) and I couldn't be happier she's here. She's my new BFF. She just doesn't realize it yet.
In honor of her birthday, I baked these cupcakes, which I think are totally perfect for her. Her mama and I first became friends during our time at Baylor, where one of the traditions is a "Dr. Pepper Hour" once a week where they serve free Dr. Pepper ice cream floats on campus (best tradition, right?). And while it'll be a while till she's attending those, there's no reason to miss out on the goodness in cupcake form. :)
Welcome to the world, MK! I love you to pieces already!
Dr. Pepper Float Cupcakes
makes 24 cupcakes
1 box chocolate cake mix (I used Betty Crocker Triple Chocolate Fudge)
1 1/4 cups Dr. Pepper
1/2 cup vegetable oil
1 cup heavy whipping cream
2 tablespoons powdered sugar
Preheat oven to 325 degrees F. Line two muffin tins with cupcake liners, or spray with cooking spray.
In the bowl of a stand mixer, add cake mix, Dr. Pepper. oil, and eggs. Beat for 30 seconds on low. Increase the speed to medium and beat for 2 minutes.
Fill each muffin tin cup 2/3 full with batter. Bake for 18-20 minutes. Allow to cool completely on a wire rack.
To make whipped cream, whisk cream and sugar together in a stand mixer until stiff peaks form. Top cupcakes with fresh whipped cream and serve immediately.