Description
A Simple Root Beer Cupcake Recipe. This recipe has the perfect amount of root beer flavor for them. Made from a doctored up cake mix.
Ingredients
Scale
Root Beer Cupcakes
- 1 box of White Cake Mix (I used Pillsbury Classic White Cake Mix)
- 1 cup of Root Beer (substitute for the water)
- 3 Eggs (or per your cake mix directions)
- 1/3 cup of Oil (or per your cake mix directions)
Root Beer Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups of powdered sugar, Sifted
- 1/4 teaspoon salt
- 1 tablespoon root beer concentrate
- up to 4 tablespoons milk
- Food Coloring Gel – optional
Instructions
Root Beer Cupcakes
- Prepare the White Cake Mix per the instructions on the box EXCEPT substitute Root Beer for the water.
- Line Cupcake pan with liners
- Fill the cupcake liners 1/2 to 2/3rds full
- Bake at 350 for 20 min (or per your cake mix instructions)
Root Beer Buttercream Frosting
- Beat the butter for a few minutes using your mixer on medium speed.
- Add 3 cups of powdered sugar and mix on low speed until blended.
- Add the root beer concentrate, salt, and 2 tablespoons of milk. Mix on medium speed for 3 minutes.
- If you need stiffer frosting, add the remaining sugar.
- If you need a thinner frosting, add the remaining milk.
- Add your food coloring gel until you get the color desired. (optional)
Notes
I added a touch of brown coloring gel to my icing to give it a bit of a cream color. Seems appropriate since it is root beer flavor.
Nutrition
- Serving Size:
- Calories: 211
- Sugar: 13.4 g
- Sodium: 39.1 mg
- Fat: 16.9 g
- Saturated Fat: 8.4 g
- Trans Fat: 0 g
- Carbohydrates: 14.6 g
- Fiber: 0 g
- Protein: 0.9 g
- Cholesterol: 48.4 mg