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Root Beer Float Cupcakes

Makes: 24 servings
Serving size: 1 cupcake Yield: 24 (2-1/2 inch) cupcakes
Prep 45 mins Stand 30 mins Bake 350°F 15 mins to 17 mins Cool 45 mins
Root Beer Float Cupcakes
Ingredients
  • 3/4  cup  butter
  • 3  eggs
  • 2 1/2  cups  all-purpose flour
  • 2 1/2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1 1/2  cups  sugar
  • 1  tablespoon  root beer extract
  • 1/2  teaspoon  vanilla
  • 1 1/4  cups  root beer
  • 1  recipe Float Frosting
  • 24  root beer-flavor hard candies (optional)
  • 12  colorful straws, cut in half (optional)
Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.

Float Frosting
Cook About1 hr 5 mins
Ingredients
  • 1/4  cup  butter
  • 3/4  cup  vanilla ice cream
  • 1/2  teaspoon  vanilla
  • 4  cups  powdered sugar
Directions

1. Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.

Nutrition Facts (Root Beer Float Cupcakes)
  • Servings Per Recipe 24,
  • cal. (kcal) 268,
  • Fat, total (g) 9,
  • chol. (mg) 49,
  • sat. fat (g) 5,
  • carb. (g) 45,
  • Monosaturated fat (g) 2,
  • sugar (g) 35,
  • pro. (g) 2,
  • vit. A (IU) 292,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 155,
  • Potassium (mg) 35,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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