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Root Beer Float Cupcakes
Servings 20 cupcakes
Calories 119kcal
Ingredients
- 1 box (15 ounces) white cake mix
- 1 cups root beer
- 3 eggs
- 1/4 cup vegetable oil
- 20 root beer barrel candies
- 7 straws cut in thirds
Frosting:
- 4 packets (1.3 ounces each) Dream Whip whipped topping
- 2 cups chilled root beer
Instructions
- In a mixing bowl, combine the first four ingredients.
- Beat on low speed for 30 seconds.
- Beat on high for 2 minutes.
- Line muffin tins with cupcake liners.
- Fill cups about two-thirds of the way full.
- Bake cupcakes in a preheated 350 degree oven for 15 to 20 minutes or until a toothpick inserted comes out clean.
- Cool completely.
- Use a mixer to whip up Dream Whip with the ice cold root beer. Whip several minutes until you get stiff peaks. Place topping in a piping bag with a tip or frost cupcakes with a spoon. Refrigerate until ready to serve.
- Right before serving top each cupcake with a straw and a piece of candy.
- Makes about 20 cupcakes. You can make up to 8 hours ahead.
- Keep frosted cupcakes in the fridge until ready to serve.
- Don’t add candy and straws until right before serving.
Nutrition
Calories: 119kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 159mg | Potassium: 19mg | Fiber: 1g | Sugar: 13g | Vitamin A: 20IU | Calcium: 51mg | Iron: 1mg