Root Beer Cupcakes Recipe

Name: Root Beer Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ½ cup butter; 2 eggs; ½ cup brown sugar; ½ cup finely crushed root beer hard candies; 2 cups flour; 1 teaspoon baking powder; ½ teaspoon baking powder; ¾ teaspoon salt; ¼ teaspoon ground cinnamon; 1 cup root beer; 2 cups frozen whipped topping, thawed; ⅓ cup finely chopped root beer hard candies

Servings: persons

½ cup butter
2 eggs
½ cup brown sugar
½ cup finely crushed root beer hard candies
2 cups flour
1 teaspoon baking powder
½ teaspoon baking powder
¾ teaspoon salt
¼ teaspoon ground cinnamon
1 cup root beer
2 cups frozen whipped topping, thawed
⅓ cup finely chopped root beer hard candies

1
Preheat oven to 350 degrees Fahrenheit.
2
Line 18 muffin tin cups with paper liners.
3
In large mixer bowl, cream butter and sugar, then beat in eggs.
4
Add remaining cupcake ingredients and blend on low speed to incorporate ingredients, then increase mixer speed to medium and mix for 2 minutes.
5
Fill muffin cups 2/3 full.
6
Bake in the preheated oven for 17 to 25 minutes or until done(when cake tester[toothpick] comes out clean).
7
Let cool completely.
8
Remove from muffin tin.
9
Combine topping ingredients and frost cooled cupcakes.
10
Store in refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup butter, 2 eggs, ½ cup brown sugar, ½ cup finely crushed root beer hard candies, and more.

Yes, Root Beer Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Root Beer Cupcakes

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