Root Beer Float Cupcakes

A fun cupcake to win over any party, from

INGREDIENTS: (makes 24-26 cupcakes)

1 boxed white cake mix, plus water, oil and eggs to make according to package.
1 cup of root beer
5 tsp of root beer concentrate (divided)
1 stick (1/2 cup) of salted butter (softened)
1 stick (1/2 cup) of unsalted butter (softened)
1 1/2 cups of powdered sugar
2 tubs of Cool Whip (frozen)
Sprinkles and straws (optional)


Make white cake mix as directed on box.
After beating cake, add root beer and 3 tsp of root beer concentrate. Mix well until combined.
Place cupcake liners in muffin tins and fill each one only about 1/2 full (these cupcakes rise a bit higher than just a plain mix)
Bake according to package directions, remove from oven and cool completely.
Make buttercream by adding both butters, powdered sugar and 2 tsp of root beer concentrate to a mixing bowl and beating on high for 4-5 minutes until very light and fluffy.
Place frosting into a sturdy zip-top bag that has been fitted with a large round decorating tip in one corner.
Assemble cupcakes one at a time.
Use a medium cookie scoop and place a ball of frozen Cool Whip in the center of a cupcake.
Pipe round “bubbles” around it immediately, by squeezing the frosting out into a circle and then pulling straight out.


  • Keep these chilled until you serve them.
  • Just before serving, add some sprinkles and a straw for a root beer float feel!

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