Root Beer Float Cupcakes (only 6 ingredients needed to make these, icing included!)

//

You are not going to believe how EASY these cupcakes are! They are delicious, too! You only need 6 ingredients start to finish for these Root Beer Float Cupcakes. These are a great summertime cupcake. The only bummer is that they should be stored in the fridge due to the heavy cream in the frosting, making it hard to take them to an out door picnic. I guess you could keep them in a cooler? hmmm….  Anyway’s, lets get the ball rolling with these cupcakes =P

* These 2 ingredient root beer float cupcake were inspired by the The lady in the Red Rockers two ingredient strawberry cake. If have never checked out her blog you need too! She has lots of amazing recipes! =)

Root Beer Float Cupcakes

Ingredients:

1 – box white cake mix

1 – 12 oz can Root Beer

what?? that’s it? no egg? no oil? … Yup Folks, that’s all she wrote for this one! =)

Ohh, wait! I forgot… You will need some cute cupcake papers. I also bought some cute Lollipop sticks and cut them in half to insert in the cupcakes for decoration.

Directions:

Preheat oven to 350 degrees ( I went by the what the cake box said)

In a mixing bowl add the cake mix and root beer. Using a hand mixer, mix well. Put cupcake liners into a cupcake pan and put 1/4 cup of cupcake batter into each one. You should get approximately 18 cupcakes. Bake at 350 degrees for 18 minutes or until toothpick comes out clean. Let cool.

//
Now it’s time for this EASY Frosting. I found this recipe on page 61 of the March edition of the Taste of Home Cake Mix and treats book. It is one of those mini $5 cook books that always temps me at the grocery store check out line, I’m glad I gave in to the temptation this time! LOL The only thing I did differently was that I replaced the vanilla extract with root beer extract.

Root Beer Float Frosting

Ingredients:

1 cup Heavy Whipping Cream

3 Tbsp.  10 X sugar

1/2 tsp. root beer extract

5-6 Root Beer Barrels Crushed for garnish

In a mixing bowl add heavy whipping cream, 10 X sugar, and root beer extract. Using a hand mixer, beat until frosting gets stiff and fluffy ( it should stand on its own). Put icing into a pastry bag and pipe frosting onto cupcakes. Sprinkle with crushed root beer barrels and store in the fridge. NOTE: The crushed root beer barrels sprinkled on the top get soft and kind of melt into the frosting when you put them in the fridge. They still taste just as delicious but if you are wanting them to look pretty or taking them to a party wait and sprinkle the crushed root beer barrels before serving. =)

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Print Recipe

Root Beer Float Cupcakes (only 5 ingredients needed to make these, icing included!)

An easy root beer float cupcake made with only 6 ingredients start to finish.

Course

Dessert

Prep Time

10 minutes

Cook Time

18 minutes

Servings

Ingredients

Root Beer Float Cupcakes

• 1 Box white cake mix
• 1 12 oz can root beer

Root Beer Frosting ( This recipe was adapted from the March edition of Taste of Home cake mix treats, pg 61)

• 1 Cup Heavy Whipping Cream
• 3 Tbsp. 10 X Sugar
• 1/2 tsp. Root Beer Extract
• 5-6 Root Beer Barrels (Crushed for garnish)

Course Dessert Prep Time 10 minutes Cook Time 18 minutes Servings Ingredients Root Beer Float Cupcakes 1 Box white cake mix 1 12 oz can root beer Root Beer Frosting ( This recipe was adapted from the March edition of Taste of Home cake mix treats, pg 61) 1 Cup Heavy Whipping Cream 3 Tbsp. 10 X Sugar 1/2 tsp. Root Beer Extract 5-6 Root Beer Barrels (Crushed for garnish)

Instructions

1. Directions: Preheat oven to 350 degrees ( I went by the what the cake box said) In a mixing bowl add the cake mix and root beer. Using a hand mixer, mix well. Put cupcake liners into a cupcake pan and put 1/4 cup of cupcake batter into each one. You should get approximately 18 cupcakes. Bake at 350 degrees for 18 minutes or until toothpick comes out clean. Let cool. Frosting: In a mixing bowl add heavy whipping cream, 10 X sugar, and root beer extract. Using a hand mixer, beat until frosting gets stiff and fluffy ( it should stand on its own). Put icing into a pastry bag and pipe frosting onto cupcakes. Sprinkle with crushed root beer barrels and store in the fridge.