So moist. So delicious. And so much more.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


So moist. So delicious. And so much more.™

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cupcakes Another Cupcakes Recipe »

Cupcakes

Root Beer Float Cupcakes

Dee Gunter Recipe shared by:
| Follow this Baker

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:

Ingredients

  • 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.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Glaze Using a Wire Rack

Glaze Using a Wire Rack

When glazing a cake, put the cake on a wire rack to catch the excess glaze rather than having it pool on a plate or tray.


Lindsey's Tips

Lindsey's Tips

"Eggs" typically mean large grade A eggs.





Keep Exploring

Back to Top
X

Cake Mixes

Classic

Signature

Decadent

Seasonal

Frosting

Creamy

Whipped

Brownies

Cookies

Muffins

Snack Size

Comstock® and Wilderness Fruit Fillings

Apple

Berry Medley

Blackberry

Blueberry

Cherry

Lemon/Lime

Peach

Raspberry

Strawberry