Root Beer Cupcakes With Cake Mix Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour.
• Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.

Steps:

• Preheat oven to 325*F
• Prepare cupcake pans with paper liners.
• In a bowl mix cake mix, flour, sugar and salt.
• Slowly add root beer and blend.
• Add vegetable oil and root beer extract and blend well.
• Add sour cream and eggs. Blend. Scrape sides of the bowl and blend again.
• Scoop batter into cupcake liners, filling them 3/4 full.
• Bake for 16 - 18 minutes or until a toothpick comes out clean.
• Let cool for 5 minutes in the pan and then move to a cooling rack.
• Once cupcakes are cool, whip heavy whipping cream and powdered sugar together.
• Place whipped cream into a piping bag with a metal tip.
• Holding the metal tip with one hand, and the top of the piping bag with the other hand, stick the tip into the center of a cupcake and squeeze. Cupcake will expand slightly. Remove tip and repeat for all cupcakes.
• Once all cupcakes are filled, top with Root Beer Buttercream Frosting.
• To make frosting, beat butter until silky smooth.
• Add powdered sugar 1 cup at at time blending well between each addition (total of 3 cups).
• Add extract and heavy whipping cream and mix well. Scrape sides of bowl as needed.
• If root beer buttercream is too thick, add additional heavy whipping cream (1 Tablespoon at a time) until desired consistency.
• Pipe onto cupcakes and top with a root beer barrel candy.

Steps:

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

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers.

Steps:

• 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.
• 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.
• Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
• Sprinkle crushed candy evenly on top of frosted cupcakes.

Steps:

• Prepare and bake cupcakes according to package directions, adding 2 teaspoons root beer concentrate when mixing batter. Remove to wire racks to cool completely., In a small bowl, mix whipped topping and remaining root beer concentrate until blended; spread over cupcakes. Serve with ice cream.

Steps:

• Heat oven to 350°F.
• Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
• Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Spoon frosting into medium bowl; stir in extract. Add COOL WHIP; whisk until blended. Spread onto cupcakes; drizzle with dessert topper.