Mountain Dew Cupcakes

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I’m not a drug-dealing robot (though I am good friends with a robot in a hospital pharmacy!) so I can’t say this with 100% accuracy, but I’m fairly certain Mountain Dew elicits the same reaction as crack.

Mountain Dew does not stay long in the Watson house. To make these cupcakes, I had to physically hide cans from the humans.

If you need to hide cans too, may I suggest your hollow metal leg?

These cupcakes are perfectly Mountain Dew, though unlike the drink, you can’t finish more than one in a sitting. So rich and citrusy, your eyes will roll back up into your head – in the way only a Mountain Dew-induced sugar coma can.

Perfect for the warm summer evenings, make a batch to share with your friends! Or eat them all yourself over the course of a week (but plan on calling sick into work for the next month).

Mountain Dew Cupcakes
makes 12
adapted from slush via Shoebox

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

1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.

2. In a large bowl, cream together butter and sugar. Add lemon and lime zest, then add eggs, one at a time.

3. 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.

4. 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.

5. 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

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 extract
zest from half of a lemon
zest from one lime
light green food coloring

1. Cream together butter and 1 cup of powdered sugar.

2. Add Mountain Dew, lemon juice, lime juice, orange extract, and zests.

3. 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.

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  1. Pingback: Mountain Dew Cupcakes « The Cupcake Blog

  2. Pingback: Mountain Dew Cupcakes | The art of cupcake

  3. Pingback: Mountain Dew Cupcakes

  4. This cupcake recipe is way to greasy! The cupcakes didn’t even stay in the muffin liners. Did taste like Mountain Dew though.

  5. Just made them now and they are epic. I had the problem with them not staying in the liners as well but who gives a crab in the long run they end up all i the same place.

  6. I thought these tased great once frosted (a little too flour-y before). They were a bit greasy but I didn’t have any problem with them and the liners like the previous post said. I did think they were very heavy though and didn’t rise much. I wasn’t a fan of the zest in the frosting though and ended up adding some half-n-half to make the frosting lest paste-like. I’d make them again.

  7. Is it orange juice or extract in the frosting? You have juice in the ingredients, but extract in the directions…

  8. made these twice now, and they’re absolutely incredible! very intensely citrusy, and the frosting really tastes like mountain dew! these have won me many compliments, thanks for the amazing recipe!

  9. Pingback: Mountain Dew Cupcakes, thanks Novelstyle | The Charmed Cupcake

  10. I made these last night and they came out wonderful! The only thing wrong was that my icing was very runny. Everyone said it tasted just like Mountain Dew and some said it tasted like key lime pie. Overall an excellent recipe.