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Root Beer Float Cupcakes Recipe

Author Krystle
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  • 1 box Chocolate cake mix
  • 3 Large eggs
  • 1/4 C Water
  • 1/2 C Milk
  • 1/2 C Vegetable oil
  • 1/2 C Sour cream
  • 1 tsp Vanilla extract
  • 3 tsp Root Beer Extract

<b>Icing Ingredients:</b>


<b>For the cupcakes:</b>

  • Preheat the oven to 350 degrees F.
  • Combine all ingredients in a medium bowl until well combined.
  • Line a muffin tin with cupcake papers. Fill each around 2/3 full.
  • Bake for 12-15 minutes. Cupcakes are done when a tooth pick inserted in the center comes out clean.
  • Cool in pan for 3-5 minutes. Then cool completely on a wire rack.

<b>For the Icing:</b>

  • Chill a medium mixing bowl and mixer beaters.
    **No Mixer?**
  • No problem! All you need is a chilled whisk and some elbow grease (aka muscles).
  • Combine all icing ingredients. Mix until stiff peaks form.
  • Spread or pipe onto your cupcakes. Top with a maraschino cherry if desired.
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