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root beer float cupcakes
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
- 2
Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
- 3
Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes until evenly mixed.
- 4
Sprinkle crushed candy evenly on top of frosted cupcakes. Taste for salt and serve when it looks done.