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Recipe Summary

prep:
45 mins
stand:
30 mins
bake:
15 mins
cool:
45 mins
total:
2 hrs 15 mins
Servings:
24
Yield:
24 (2-1/2 inch) cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.

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  • Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.

  • Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.

  • Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

  • Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.

Nutrition Facts

268 calories; fat 9g; cholesterol 49mg; saturated fat 5g; carbohydrates 45g; mono fat 2g; poly fat 0g; trans fatty acid 0g; insoluble fiber 0g; sugars 35g; protein 2g; vitamin a 291.5IU; vitamin c 0mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 155mg; potassium 35mg; calcium 50.5mg; iron 0.7mg.
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