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Root Beer Float Cupcakes

Dee Gunter Recipe shared by:
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An adorable cupcake that has the details and taste of an old fashion Root Beer float. The icing isa creamy fluffy icing that tastes like vanilla ice cream. The base of the Root Beer float is a Duncan Hines Devils food cake mix which has several varities of Root Beer added.The ice cream "icing" is topped with sprinkloes. Of course it has to be topped off with a beautiful bright red cherry.

  • Hands-On Time:1 Hour 20 Minutes
  • Total Time: 2 Hours 35 Minutes
  • Servings: 18 cupcakes
  • Rating:


  • 1 Pkg. Duncan Hines Devils food cake mix
  • 1 can A&W; root beer
  • 3 eggs
  • 1/3 cup oil
  • 3 tsp. LorAnn oil root beer flavoring
  • 1 lb. unsalted butter at room temperature
  • 1 container 13 oz. Kraft marshmallow creme
  • 1 Pkg. confectioners sugar
  • 2 Tbs. pure vanilla- Watkins
  • 1/4 Cup multicolored sprinkles
  • 18 maraschino cherries
  • Multicolored plastic drinking straws cut into 2-3" long pieces

Baking Instructions

  1. Preheat oven 350F.
  2. Line 18 muffin cups with cupcake liners
  3. On medium speed beat cake mix root beer eggs, oil, LorAnn root beer flavoring until smooth.
  4. Evenly divide among liners.
  5. Bake 18-22 minutes or until toothpick inserted comes out clean.
  6. Cool on rack 15-20 minutes.
  7. On medium speed beat butter until light and fluffy, 1-2 minutes.
  8. Beat in marshmallow fluff until combined.
  9. On low gradually beat in sugar and vanilla until smooth and fluffy.
  10. Transfer frosting, in batches to a large pastry bag fitted with a round Wilton #1A tip.
  11. Pipe poufs of frosting around top edge of each cupcake.
  12. Fill each center with larger poufs of frosting until filled in.
  13. Sprinkle with multicolred sprinkles.
  14. Garnish with cherries.
  15. Place straws into top sides of cupcakes slightly pointing upward.

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Perfect Multi-Layer Cakes & Tortes

Perfect Multi-Layer Cakes & Tortes

Measure your cake with a ruler before attempting to split it into two equal layers. Once you measure, you can mark the middle with toothpicks as a guide for slicing. Be sure to use a serrated knife for a clean cut.

greasing bake pans

greasing bake pans

To have your cakes, loafs and brownies come out of the pan easier and for a cleaner bottom, when preparing greased pans, do the following: 1. Grease and flour the sides only. 2. Lightly grease the bottom of the pan. 3. Line the bottom of the pan with waxed paper (much cheaper than parchment paper). Simply trace out the bottom of the pan on waxed paper with a pencil and cut out. When the cake is slightly cooled, invert and peel off the waxed paper. Perfect each time!

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