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5 from 1 vote

Root Beer Float Cupcakes

Moist rootbeer flavored cupcakes topped with whipped cream.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 Cupcakes
Calories 158kcal
Author Krystle Smith

Ingredients

  • 1 box Chocolate cake mix
  • 3 Large eggs
  • ¼ C Water
  • ½ C Milk
  • ½ C Vegetable oil
  • ½ C Sour cream
  • 1 teaspoon Vanilla extract
  • 3 teaspoon Root Beer Extract

For the Whipped Cream

  • ½ cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the cupcake

  • 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 ⅔ 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.

For the Icing

  • 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.

Nutrition

Calories: 158kcal | Carbohydrates: 15g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 164mg | Potassium: 85mg | Fiber: 1g | Sugar: 9g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg