ROOT BEER CUPCAKES WITH CAKE MIX RECIPES
ROOT BEER CUPCAKES WITH CAKE MIX | JUST A PINCH RECIPES
These root beer cupcakes with cake mix are super simple to prepare but they're adorable enough for even special occasions. If you need a treat to share try these root beer cake mix cupcakes!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Directions for Cupcakes:Preheat the oven to 350 degrees. Spray or line a standard muffin tin.Steps 1-2: Add cake mix to a large mixing bowl. Using a hand or stand mixer, add in your oil, eggs, and soda, and mix on medium until well incorporated. Step 3: Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting. Directions for Frosting:Step 4: In a large mixing bowl, using an electric hand or stand mixer, cream the butter, and beat until light and fluffy (about 2 minutes).Step 5 Mix the half and half or milk and root beer soda together. (If you don’t, the soda on its own will break your frosting)Step 6: Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the liquid mixture from Step 5 in between each cup. Continue to mix for 1 minute or until creamy. Step 7: Prepare a piping bag and fill the bag with frosting and frost your cupcakes. Add your maraschino cherry and straw if desired. Enjoy! Makes 24 cupcakes.
ROOT BEER FLOAT CUPCAKES | MIDWEST LIVING
These soda-shop-cute cupcakes are inspired by the whimsical treats served at Designer Desserts Bakery in Valparaiso, Indiana.
Provided by Midwest Living
Categories Food
Total Time 2 hours 22 minutes
Prep Time 40 minutes
Number Of Ingredients 9
Steps:
- Line twenty-two to twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
- In a large mixing bowl, combine cake mix, eggs, root beer, oil and the 4 1/2 teaspoons root beer flavoring. Beat with an electric mixer on low speed until combined. Beat on medium to high speed for 2 minutes more (batter will be thick).
- Divide batter among prepared muffin cups, filling cups two-thirds to three-fourths full with batter.
- Bake in a 350° oven for 12 to 15 minutes or until a wooden toothpick inserted in centers comes out clean and tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- For Root Beer Frosting: Stir the 2 teaspoons root beer flavoring into the frosting until well combined.
- To make frosting look like ice cream, chill to firm slightly, then scoop a small amount onto each cupcake. Chill for at least 30 minutes before serving. (At this point, cupcakes can be stored up to 3 days in a chilled airtight container.)
- Just before serving, top each cupcake with a root beer-flavor candy or crush candies and sprinkle over cupcakes. Cut straws in half; discard bottom (straight) halves. Garnish cupcakes with a bent straw half.
Nutrition Facts : Calories 246 calories, CarbohydrateContent 40 g, CholesterolContent 26 mg, FatContent 9 g, ProteinContent 2 g, SaturatedFatContent 2 g, SodiumContent 203 mg, SugarContent 17 g
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- Directions for Cupcakes:Preheat the oven to 350 degrees. Spray or line a standard muffin tin.Steps 1-2: Add cake mix to a large mixing bowl. Using a hand or stand mixer, add in your oil, eggs, and soda, and mix on medium until well incorporated. Step 3: Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting. Directions for Frosting:Step 4: In a large mixing bowl, using an electric hand or stand mixer, cream the butter, and beat until light and fluffy (about 2 minutes).Step 5 Mix the half and half or milk and root beer soda together. (If you don’t, the soda on its own will break your frosting)Step 6: Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the liquid mixture from Step 5 in between each cup. Continue to mix for 1 minute or until creamy. Step 7: Prepare a piping bag and fill the bag with frosting and frost your cupcakes. Add your maraschino cherry and straw if desired. Enjoy! Makes 24 cupcakes.
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