These soda-shop-cute cupcakes are inspired by the whimsical treats served at Designer Desserts Bakery in Valparaiso, Indiana.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
bake:
12 mins to 15 mins at 350°
cool:
1 hr
chill:
30 mins to 3 days
Servings:
22
Max Servings:
24
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Ingredients

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Root Beer Frosting

Directions

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  • Line twenty-two to twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.

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  • In a large mixing bowl, combine cake mix, eggs, root beer, oil and the 4 1/2 teaspoons root beer flavoring. Beat with an electric mixer on low speed until combined. Beat on medium to high speed for 2 minutes more (batter will be thick).

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  • Divide batter among prepared muffin cups, filling cups two-thirds to three-fourths full with batter.

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  • Bake in a 350° oven for 12 to 15 minutes or until a wooden toothpick inserted in centers comes out clean and tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

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  • For Root Beer Frosting: Stir the 2 teaspoons root beer flavoring into the frosting until well combined.

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  • To make frosting look like ice cream, chill to firm slightly, then scoop a small amount onto each cupcake. Chill for at least 30 minutes before serving. (At this point, cupcakes can be stored up to 3 days in a chilled airtight container.)

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  • Just before serving, top each cupcake with a root beer-flavor candy or crush candies and sprinkle over cupcakes. Cut straws in half; discard bottom (straight) halves. Garnish cupcakes with a bent straw half.

Nutrition Facts

246 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 2g; cholesterol 26mg; sodium 203mg; potassium 29mg; carbohydrates 40g; fiberg; sugar 17g; protein 2g; trans fatty acid 1g; vitamin a 49IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 40mg; ironmg.

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