Mountain Dew Cupcakes

Friday, January 21, 2011

First off let me tell you something: I don't drink pop. At all. Well, okay, on Christmas Eve every year I order a Shirley Temple with my dinner at the same Japanese restaurant we go to every year, but that doesn't really count. When I was younger, I was a pop a
ddict. I honestly drank pop and ate pretzels like it was my job. 3-4 cans a day. It was baddddd. Then, my mom finally cracked down on me and my sister when I was around age 12, and I've been pretty clean ever since. Besides the Shirley Temple or pop infused cupcake here and there.

My boyfriend (of 9 months Monday) is a pop addict. More specifically, Mountain Dew. I know he loves pop, he knows I won't drink it, and we understand each other. So, I decided I would surprise him with a special recipe that highlighted the (second) love of his life.

He loves that I bake. In fact, I've invaded his kitchen and baked for him there before which is what went down with these cupcakes and another recipe to come. Though he can't stand pumpkin and won't eat anything with nuts in it (we'll work through it), he really supports
my baking. So to show my appreciation, I wanted to try a recipe that would be all about him.

To recreate this beloved drink, the essence of lemons and limes is essential. My zester is my favorite tool, so it was great to have another chance to use it! The cupcakes baked up beautifully and the icing was a perfect pairing. The true essence of the iconic mountain dew flavors were apparent. He was so thankful for them and I just just happy he liked them. In the middle of winter, it was nice to have an item reminiscent of Spring.

Mountain Dew Cupcakes
from slush

(some of the lemon and lime ingredients can be confusing, so read carefully!)
1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
1 1/2 teaspoons lemon extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

1. Beat butter on medium for 30 seconds.
2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy.
3. Add eggs one at a time, Scrape sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds.
5. Add the Mountain Dew, lemon/lime juice, and lemon extract . Mix to combine.
5. Scoop into cupcake papers about two-thirds full.
6. Bake for 18-20 minutes until a cake tester comes out clean.

Mountain Dew Buttercream

1 cup butter (2 sticks)
4-5 cups powdered sugar
2 tablespoons Mountain Dew
Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you don't have green)

1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter at medium-high speed until creamy
3. Add half of the sugar, turn mixer on low for 5 seconds.
4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
5. Add food coloring to the desired color.
6. Gradually add remaining sugar until you get to the consistency and sweetness you like.


  1. Meg Johnston said...:

    These look really good! I am somewhat a pop addict myself, but my addiction is Diet Root Beer. I wonder what Root Beer cupcakes would taste like...

  1. I love those flavors! Great cupcakes.



  1. Connie said...:

    =O but nuts give everything such a nice crunch and flavour!

  1. Sherry G said...:

    Meg- I'm sure root beer in a baked good would be fabulous! I may have to try that...
    Rosa- Thank you!
    Connie- Oh I know they do, I know... sigh.

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