ROOT BEER FLOAT CUPCAKES
Root Beer Float Cupcakes bring the old-fashioned flavor of root beer to a cupcake dessert. Each bite of this sweet cupcake recipe will take you back to the soda fountain!
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 16
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
- Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
- Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes. Float Frosting
- Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.
Nutrition Facts : Calories 268 kcal, Carbohydrate 45 g, Cholesterol 49 mg, Protein 2 g, SaturatedFat 5 g, Sodium 155 mg, Sugar 35 g, Fat 9 g, ServingSize 24 (2-1/2 inch) cupcakes, UnsaturatedFat 2 g
ROOT BEER CUPCAKES
Root beer barrel candies and a spice cake-like batter give these cupcakes an old-fashioned flavor. Kids will especially love them! -Dot Kraemer, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 279 calories, Fat 10g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 144mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
ROOT BEER FLOAT CUPCAKES & FROSTING
Root Beer Float Cupcakes with Root Beer Buttercream Frosting take cupcakes to a whole new level. Easy to make and packed with flavor this recipe will have you and your guests grabbing seconds!
Provided by Janelle
Time 36m
Number Of Ingredients 15
Steps:
- Preheat oven to 325*F
- Prepare cupcake pans with paper liners.
- In a bowl mix cake mix, flour, sugar and salt.
- Slowly add root beer and blend.
- Add vegetable oil and root beer extract and blend well.
- Add sour cream and eggs. Blend. Scrape sides of the bowl and blend again.
- Scoop batter into cupcake liners, filling them 3/4 full.
- Bake for 16 - 18 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes in the pan and then move to a cooling rack.
- Once cupcakes are cool, whip heavy whipping cream and powdered sugar together.
- Place whipped cream into a piping bag with a metal tip.
- Holding the metal tip with one hand, and the top of the piping bag with the other hand, stick the tip into the center of a cupcake and squeeze. Cupcake will expand slightly. Remove tip and repeat for all cupcakes.
- Once all cupcakes are filled, top with Root Beer Buttercream Frosting.
- To make frosting, beat butter until silky smooth.
- Add powdered sugar 1 cup at at time blending well between each addition (total of 3 cups).
- Add extract and heavy whipping cream and mix well. Scrape sides of bowl as needed.
- If root beer buttercream is too thick, add additional heavy whipping cream (1 Tablespoon at a time) until desired consistency.
- Pipe onto cupcakes and top with a root beer barrel candy.
Nutrition Facts : Calories 278 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 208 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ROOT BEER CUPCAKES
Make and share this Root Beer Cupcakes recipe from Food.com.
Provided by Chef Sean 2
Categories Dessert
Time 32m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit. Line 18 muffin tin cups with paper liners.
- In large mixer bowl, cream butter and sugar, then beat in eggs. Add remaining cupcake ingredients and blend on low speed to incorporate ingredients, then increase mixer speed to medium and mix for 2 minutes.
- Fill muffin cups 2/3 full. Bake in the preheated oven for 17 to 25 minutes or until done(when cake tester[toothpick] comes out clean). Let cool completely. Remove from muffin tin.
- Combine topping ingredients and frost cooled cupcakes. Store in refrigerator.
Nutrition Facts : Calories 159.4, Fat 7.9, SaturatedFat 5.2, Cholesterol 37.1, Sodium 177.8, Carbohydrate 20.1, Fiber 0.4, Sugar 9.3, Protein 2.3
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4-INGREDIENT ROOT BEER CUPCAKES (MADE WITH CAKE MIX)
From crayonsandcravings.com
4.6/5 (26)Total Time 35 minsCategory DessertCalories 308 per serving
- Place the 2 cups of root beer for the buttercream in a saucepan and set over high heat. Bring to a boil and then reduce heat to medium to simmer until reduced to approximately 1/2 cup. Pour into a mason jar and place in the fridge to cool.
- Meanwhile, prepare the cupcakes: In a large mixing bowl, beat the cake mix and 1 cup root beer until light and completely combined (about 2 minutes). Fill each cupcake about 2/3 of the way full.
ROOT BEER CUPCAKES RECIPE | LAND O’LAKES
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Servings 24Calories 230 per servingCategory Cupcake, Cake, Dessert
- Heat oven to 350°F. Use amount of root beer (1 to 1 1/4 cups) as indicted for water on cake mix package.
- Combine root beer, 1/2 cup butter, cake mix and eggs in large bowl. Beat at low speed until moistened. Beat at medium speed until well mixed. Stir in crushed candies.
- Spoon scant 1/4 cup batter into each paper-lined muffin cup. Bake 23-25 minutes or until toothpick inserted in center comes out clean. Cool 2-3 minutes; remove from pan. Cool completely.
- Meanwhile, combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Frost cooled cupcakes. Garnish with additional crushed root beer-flavored candies, if desired..
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