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Root Beer Float Cupcakes

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“To crush the candies, place them in a resealable plastic bag. Smash with meat mallet or rolling pin.”
READY IN:
40mins
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package white cake mix
  • 1 14 cups root beer
  • 14 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 (16 ounce) can vanilla frosting
  • 1 cup frozen whipped topping, thawed
  • 15 -20 root beer barrel hard candies, crushed

Directions

  1. Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
  2. Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
  3. Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
  4. Sprinkle crushed candy evenly on top of frosted cupcakes.

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