Root Beer Float Cupcakes Recipe

Name: Root Beer Float Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 box Vanilla Pudding Cake Mix (18 Ounce Box); 1/2 teaspoons Ground All-spice; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Cinnamon; 1-1/4 cup Water; 1/3 cups Vegetable Oil; 1-1/2 teaspoon Root Beer Extract; 3 whole Eggs; _____; FOR THE FROSTING:; 8 ounces, weight Cream Cheese; 4 Tablespoons Butter; 1 pinch Salt; 1 teaspoon Vanilla Extract; 2 cups Powdered Sugar; Milk (a Few Splashes, If Needed); 6 ounces, weight Root Beer Barrel Candies, Around 1 Bag

Servings: persons

FOR THE CUPCAKES:
1 box Vanilla Pudding Cake Mix (18 Ounce Box)
1/2 teaspoons Ground All-spice
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Cinnamon
1-1/4 cup Water
1/3 cups Vegetable Oil
1-1/2 teaspoon Root Beer Extract
3 whole Eggs
_____
FOR THE FROSTING:
8 ounces, weight Cream Cheese
4 Tablespoons Butter
1 pinch Salt
1 teaspoon Vanilla Extract
2 cups Powdered Sugar
Milk (a Few Splashes, If Needed)
6 ounces, weight Root Beer Barrel Candies, Around 1 Bag

1
1. Preheat the oven to 325 F. Pour the powdered cake mix into the mixer, add all the spices and stir them in with a fork (this will also help break up the clumps in the mix). Add the water, oil, extract and eggs. Beat on low for 30 seconds and for 2-3 more minutes on medium.
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2. While your batter is mixing, put cupcake liners in the pans (36 regular cupcakes or 72 minis). Dish out the batter into the lined tins. Use a #70 disher/scooper for the minis.
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You can put a few vanilla chips on top if you want to, but you don't have to. They'll sink in as the cupcakes bake, but they don't work well with minis.
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3. Bake the cupcakes at 325 degrees, 15-17 minutes for minis and 17-20 minutes for regular ones. Take them out and place on a cooling rack ASAP so that you can reuse your tins (unless you have a ton of tins, then just take them out when they're cool enough to handle).
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4. While the cupcakes are baking, it's time to smash up the candy! I popped all of mine out of their individual wrappers into a heavy zippy bag and placed them on a paper plate on the floor and proceeded to smash them to smithereens with a hammer. The paper plate is good; do not forsake the paper plate, it will save you from cleaning powdered candy off your floor. Now, sift the candy with a mesh sieve to get rid of all the powder. You want sea-salt-sized chunks for this recipe.
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5. Dump the cream cheese and the butter in a clean mixer bowl. Beat the snot out of them on medium for a few minutes, then toss in the salt and vanilla. Slowly add the powdered sugar. Once all that's mixed together, add just enough milk to loosen it back up, then dump in your smashed candies. The cream cheese will turn a pinkish color and the candies will look more maroon-colored than you thought they could.
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6. Frost away! This should be just enough frosting, but if there's extra, feel free to eat it with your fingers. Yum!

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 box Vanilla Pudding Cake Mix (18 Ounce Box), 1/2 teaspoons Ground All-spice, 1/2 teaspoons Ground Nutmeg, and more.

Yes, Root Beer Float 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.

That's it — enjoy your meal!

Root Beer Float Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions