Cowabunga Root Beer Cupcakes Recipe
Cowabunga Root Beer Cupcakes Recipe photo by Taste of Home

Cowabunga Root Beer Cupcakes Recipe

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I developed these cupcakes for my daughter's first birthday and transported them using dry ice. Be careful not to freeze them solid! —Mindy Carswell, Walker, Michigan
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Bake: 15 min. + cooling
MAKES: 24 servings


  • 1 package butter recipe golden cake mix (regular size)
  • 4 teaspoons root beer concentrate, divided
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • Vanilla ice cream

Nutritional Facts

1 serving (calculated without ice cream): 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Prepare and bake cupcakes according to package directions, adding 2 teaspoons root beer concentrate when mixing batter. Remove to wire racks to cool completely.
  2. In a small bowl, mix whipped topping and remaining root beer concentrate until blended; spread over cupcakes. Serve with ice cream. Yield: 24 servings.
Editor's Note: This recipe was tested with McCormick root beer concentrate.
Originally published as Cowabunga Root Beer Cupcakes in Taste of Home August/September 2012, p61

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Reviewed Mar. 26, 2015

"This recipe I actually used Home Brew Root Beer Concentrated Soda Pop Base and I found it on Amazon. I have never used McCormick's root beer flavoring. Also, I transported them on ice because I pre-made them to look like a root beer float, with the long handled spoons in mason jars. I had no mess and just handed them out to everyone. I wish I didn't have to rate this in order to comment. I personally love this recipe, but I'm a bit biased."

Reviewed Aug. 4, 2012

"Made these for my husband's B-day! Everyone absolutely loved them! You can taste the root-beer flavoring, yet it's not over-powering. Making them again for a family get-together!"

Reviewed Jul. 20, 2012

"I made these today for a potluck at work, got my magazine on Monday. Everyone loved them. I think I might add 1 more teaspoon of root beer to the batter next time. I took my muffin scoop to put a dollup of the cool whip mixture on top. They were very easy to make and a big hit. Thanks for the recipe!!"

Reviewed Jul. 20, 2012

"I have been making basically the same cupcakes for a number of years, using a butter recipe cake mix with 2 t. concentrate added to it- although the originally recipe I have calls for french vanilla). That recipe calls for the other 2 teaspoons concentrate to be mixed into buttercream frosting, instead of into thawed frozen whipped topping as suggested here. I like to sometimes sprinkle finely crushed hard root beer candy on top of the finished cupcakes. (I don't know why anyone would need to buy dry ice to transport the cupcakes, if you prefer using the whipped topping as suggested here. Simply place the carton of frozen whipped topping in a cooler with amply ice and frost the cupcakes before serving at your designation.) As for purchasing the concentrate, Giant Eagle also carries it. (I didn't rate this recipe since I haven't made it using frozen whipped topping.)"

Reviewed Jul. 17, 2012

"Haven't made it yet, but I bought root beer extract from J. R. Watkins online. They have ALOT of different extracts."

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