These Coca-Cola Cupcakes are a small, joyful twist on classic chocolate cupcakes—moist crumb from the soda, a rich buttercream cut with maraschino cherry juice, and a glossy bittersweet glaze that makes them feel grown-up. I test recipes until they behave predictably, and this one hits the sweet spot: familiar, show-stopping, and reliably easy to execute.
I write recipes that work on real weeknights and for guests who notice details. This cupcake recipe uses straightforward steps and common equipment, but the flavor profile is special because of the Coke and cherry-juice frosting. The batter is thinner than typical cupcake batter, so you’ll pour rather than dollop—that’s normal.
Read through the Ingredients and the step-by-step directions before you start. I include practical substitutions and troubleshooting later on so you can adapt the recipe to what you have in the pantry.
Shopping List
- All recipe ingredients (see Ingredients section) — buy exact quantities listed for best results.
- Paper muffin liners — you’ll need 24 standard liners.
- Muffin pan (standard 24-cup or two 12-cup pans) — for even baking and shape.
- Stand mixer or hand mixer — helps with a smooth batter and fluffy frosting.
- Heat-safe bowl for chocolate, small saucepan for warming cream — for the glaze.
- Wire rack — cool cupcakes evenly after baking.
- Piping bag and tip (optional) or an offset spatula — to frost the cupcakes neatly.
- Refrigerator space — these store chilled; plan for a covered container or cake box.
Coca-Cola Cupcakes — Do This Next
Ingredients
- 12 ounces Coca-Cola® — provides moisture, lifts the chocolate flavor, and adds subtle caramel notes.
- ½ cup milk — balances the liquid and tenderizes the crumb.
- ½ cup vegetable oil — keeps cupcakes moist and soft; neutral flavor.
- 1 tablespoon pure vanilla extract — flavor anchor in the cake batter.
- 3 large eggs — structure and richness.
- ¾ cup sour cream — adds tang and tender crumb.
- ¾ cup unsweetened cocoa powder — base chocolate flavor; sift if clumpy.
- 1 ½ cups sugar — sweetens and helps with browning.
- 2 ½ cups all-purpose flour — structure; measure accurately (spoon and level).
- 1 ½ teaspoons baking soda — leavening to lift the thin batter.
- 2 cups unsalted butter room temperature — for a pale, silky buttercream; bring to room temp before starting.
- 1 ½ pounds powdered sugar sifted (24 ounces) — bulk of the frosting; sift to avoid grittiness.
- 2 teaspoons pure vanilla extract — flavor for the frosting (separate from batter vanilla).
- 6-7 tablespoons maraschino cherry juice — gives the frosting that classic cherry note and color adjustment; add to taste within range.
- 4 oz bittersweet chocolate chopped into very small pieces — for the glaze; chopping small ensures quick, even melting.
- ½ cup heavy whipping cream — heats the chocolate for a smooth ganache-like glaze.
- 2 tablespoons honey — smooths and adds shine to the glaze.
- 2 teaspoons pure vanilla extract — flavor boost for the glaze (separate from other vanilla amounts).
- maraschino cherries — optional garnish; drain well before topping.
- Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer, combine 12 ounces Coca-Cola®, ½ cup milk, ½ cup vegetable oil, and 1 tablespoon pure vanilla extract. Mix briefly to combine.
- With the mixer on low speed, add 3 large eggs one at a time, beating after each addition until incorporated. Scrape the bowl as needed.
- Add ¾ cup sour cream to the wet mixture and mix until fully incorporated. Scrape the bowl again if needed.
- In a separate large bowl, whisk together ¾ cup unsweetened cocoa powder, 1 ½ cups sugar, 2 ½ cups all-purpose flour, and 1 ½ teaspoons baking soda until evenly combined.
- Gradually add the dry ingredients to the wet ingredients with the mixer on low, mixing until just combined and no large streaks of flour remain. The batter will be thin.
- Evenly divide the batter among the prepared muffin liners (about 24), filling each about two-thirds full.
- Bake 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs. Remove the pan from the oven and place it on a wire rack.
- Let the cupcakes cool completely in the pan on the wire rack before removing them from the muffin tins.
- For the frosting: in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat 2 cups unsalted butter (room temperature) on medium-high speed for about 5 minutes, until pale and fluffy.
- With the mixer on low speed, slowly add 1 ½ pounds (24 ounces) sifted powdered sugar, adding a little at a time until incorporated. Once all powdered sugar is added, increase to medium speed and beat for an additional 5 minutes.
- Add 2 teaspoons pure vanilla extract and 6–7 tablespoons maraschino cherry juice to the butter-sugar mixture. Blend on low until moistened, then beat on medium-high for about 2 minutes until the frosting is smooth and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes.
- For the chocolate glaze: in a small saucepan over medium heat, warm ½ cup heavy whipping cream until very hot and steaming but not boiling. Remove from heat.
- Place 4 ounces chopped bittersweet chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and let sit for about 5 minutes. Whisk until smooth.
- Whisk in 2 tablespoons honey and 2 teaspoons pure vanilla extract. Allow the glaze to cool for about 5–10 minutes, until slightly thickened but still pourable. Do not let it harden.
- Spoon the glaze over the frosted cupcakes, allowing it to drip down the sides a little. Work quickly before the glaze sets.
- If desired, top each cupcake with a maraschino cherry.
- Store the cupcakes in the refrigerator. Remove them to room temperature about 1 hour before serving.
The Upside of Coca-Cola Cupcakes
These cupcakes are reliably moist thanks to the combination of Coca-Cola, oil, and sour cream. The soda brightens chocolate flavor without a heavy texture, so you get a modern, tender crumb rather than dense cake. The cherry-juice buttercream ties the whole idea together—cola and cherry are a classic pairing, and it shows up cleanly in the frosting.
They’re also visually flexible. Pipe a tall swirl for a party table, or spread a thin layer and pour the glaze for a more elegant look. Because they chill well, you can assemble ahead and serve at room temperature.
Ingredient Flex Options
Small substitutions that won’t derail the recipe
– Milk: use any cow’s milk or a neutral unsweetened plant milk (soy or oat) if that’s what you have. The texture will be essentially the same.
– Vegetable oil: can be swapped with light olive oil or melted, cooled avocado oil in equal measure. Do not use strong-flavored oils.
– Sour cream: plain Greek yogurt (full-fat) works as a substitute at a 1:1 ratio for similar tang and tenderness.
– Bittersweet chocolate: use semisweet if that’s what you have; the glaze will be slightly sweeter but still glossy.
Equipment Breakdown
Recommended tools make the process smoother but aren’t strictly mandatory:
- Stand mixer with whisk and paddle attachments — speeds up mixing and gives the best frosting texture, but a hand mixer will do the job.
- 24-cup muffin pan — ensures consistent sizing; you can use two 12-cup pans if needed.
- Wire rack — crucial for cooling cupcakes so steam doesn’t condense and soften liners.
- Heat-safe bowl and small saucepan — for tempering the glaze without scorching.
- Spatula and measuring tools — accurate measuring (especially for flour and cocoa) prevents a gummy or dry result.
Frequent Missteps to Avoid
– Overfilling liners: filling above two-thirds can cause spillover and uneven bake. The batter is thin—trust the fill level.
– Not cooling cupcakes completely: apply frosting only to fully cooled cupcakes. Warm cupcakes will melt buttercream and glaze.
– Glaze too hot: if the cream is boiling or the glaze is too warm when poured, it will slide right off. Cool 5–10 minutes until slightly thickened but still pourable.
– Adding all cherry juice at once to the frosting: stick to the 6–7 tablespoon range and add gradually; too much liquid will make the frosting soft.
Dietary Swaps & Alternatives
– Dairy-free: replace milk, sour cream, heavy cream, and butter with dairy-free alternatives (full-fat coconut cream for heavy cream, plant-based butter for butter). Note: texture and flavor will shift—use coconut-based options sparingly if you want less coconut flavor.
– Egg-free: I have not tested an egg-free version for this exact formula; eggs provide structure here, so a reliable egg replacer (commercial mixes) would require additional testing for timing and texture.
Behind-the-Scenes Notes
I tested this recipe to keep the cake batter thin but stable enough to hold shape once baked. Coca-Cola functions here as more than flavor—it adds acidity and moisture that react with baking soda to give lift. The frosting intentionally uses a generous butter ratio and a lot of powdered sugar for structure so it can hold cherry juice without becoming runny.
When I adjust sweetness, or when guests prefer a stronger chocolate finish, I slightly increase the cocoa to 1 cup and reduce sugar by 2 tablespoons. Keep in mind the original balance is tuned to work with the soda’s sweetness and the cherry juice flavor.
Make Ahead Like a Pro
– Cupcakes: bake and cool completely, then wrap the cooled cupcakes individually with plastic wrap and store in an airtight container in the refrigerator for up to 3 days.
– Frosting: make the buttercream up to 2 days ahead. Keep it refrigerated in an airtight container; re-whip briefly to refresh before piping. If it firms too much after refrigeration, let it sit at room temperature until spreadable and re-whip.
– Assembled: you can fully assemble the cupcakes (cake + frosting + glaze + cherry) and store them refrigerated. Bring to room temperature about 1 hour before serving for the best flavor and texture.
Questions People Ask
Can I use diet cola or another cola brand?
Regular Coca-Cola® is recommended for sweetness and mouthfeel. Diet colas will alter both flavor and texture—results won’t match the original. Other cola brands can be used with similar results.
Why is the batter thin?
The wet ingredients (Coke, oil, milk, eggs, sour cream) create a pourable batter. It bakes into a moist crumb rather than a dense cake. Thin batter is expected here.
How long do these keep?
Stored refrigerated, assembled cupcakes keep 3–4 days. For the best texture and flavor, let them come to room temperature for about 1 hour before serving.
Next Steps
Ready to bake? Gather the ingredients, preheat to 350°F, and follow the step-by-step section above. If you want a showier presentation, pipe a high swirl of frosting and finish with a neat spoonful of glaze and a single maraschino cherry. If you run into trouble, check the Frequent Missteps section first—most issues are quick fixes.
Enjoy the process and the cake—this is one of those recipes that looks impressive but is straightforward in execution. If you make them, note any tweaks you make for your kitchen and palate; small adjustments are part of making a recipe your own.
Coca-Cola Cupcakes
Equipment
- Stand mixer
- Whisk
- paddle attachment
- hand mixer or electric mixer
- Muffin Tin
- Paper liners
- Wire Rack
- Small saucepan
- heat-safe bowl
Ingredients
Ingredients
- 12 ouncesCoca-Cola®
- 1/2 cupmilk
- 1/2 cupvegetable oil
- 1 tablespoonpure vanilla extract
- 3 large eggs
- 3/4 cupsour cream
- 3/4 cupunsweetened cocoa powder
- 1 1/2 cupssugar
- 2 1/2 cupsall-purpose flour
- 1 1/2 teaspoonsbaking soda
- 2 cupsunsalted butterroom temperature
- 1 1/2 poundspowdered sugarsifted 24 ounces
- 2 teaspoonspure vanilla extract
- 6-7 tablespoonsmaraschino cherry juice
- 4 ozbittersweet chocolatechopped into very small pieces
- 1/2 cupheavy whipping cream
- 2 tablespoonshoney
- 2 teaspoonspure vanilla extract
- maraschino cherriesoptional
Instructions
Instructions
- Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer, combine 12 ounces Coca-Cola®, ½ cup milk, ½ cup vegetable oil, and 1 tablespoon pure vanilla extract. Mix briefly to combine.
- With the mixer on low speed, add 3 large eggs one at a time, beating after each addition until incorporated. Scrape the bowl as needed.
- Add ¾ cup sour cream to the wet mixture and mix until fully incorporated. Scrape the bowl again if needed.
- In a separate large bowl, whisk together ¾ cup unsweetened cocoa powder, 1 ½ cups sugar, 2 ½ cups all-purpose flour, and 1 ½ teaspoons baking soda until evenly combined.
- Gradually add the dry ingredients to the wet ingredients with the mixer on low, mixing until just combined and no large streaks of flour remain. The batter will be thin.
- Evenly divide the batter among the prepared muffin liners (about 24), filling each about two-thirds full.
- Bake 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs. Remove the pan from the oven and place it on a wire rack.
- Let the cupcakes cool completely in the pan on the wire rack before removing them from the muffin tins.
- For the frosting: in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat 2 cups unsalted butter (room temperature) on medium-high speed for about 5 minutes, until pale and fluffy.
- With the mixer on low speed, slowly add 1 ½ pounds (24 ounces) sifted powdered sugar, adding a little at a time until incorporated. Once all powdered sugar is added, increase to medium speed and beat for an additional 5 minutes.
- Add 2 teaspoons pure vanilla extract and 6–7 tablespoons maraschino cherry juice to the butter-sugar mixture. Blend on low until moistened, then beat on medium-high for about 2 minutes until the frosting is smooth and fluffy.
- Pipe or spread the frosting onto the cooled cupcakes.
- For the chocolate glaze: in a small saucepan over medium heat, warm ½ cup heavy whipping cream until very hot and steaming but not boiling. Remove from heat.
- Place 4 ounces chopped bittersweet chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and let sit for about 5 minutes. Whisk until smooth.
- Whisk in 2 tablespoons honey and 2 teaspoons pure vanilla extract. Allow the glaze to cool for about 5–10 minutes, until slightly thickened but still pourable. Do not let it harden.
- Spoon the glaze over the frosted cupcakes, allowing it to drip down the sides a little. Work quickly before the glaze sets.
- If desired, top each cupcake with a maraschino cherry.
- Store the cupcakes in the refrigerator. Remove them to room temperature about 1 hour before serving.
Notes
Powdered sugar amount listed as 1 1/2 pounds (24 ounces); sift before using.
Store cupcakes refrigerated; bring to room temperature about 1 hour before serving.
