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Cowabunga Root Beer Cupcakes

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


  • 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


  • 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.
Editor's Note
This recipe was tested with McCormick root beer concentrate.
Nutrition Facts
1 cupcake: 163 calories, 7g fat (5g saturated fat), 30mg cholesterol, 176mg sodium, 21g carbohydrate (13g sugars, 0 fiber), 2g protein.

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Average Rating:
  • mindalynne
    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.

  • jjjjmbs
    Sep 2, 2013

    No comment left

  • jmeyers
    Jun 11, 2013

    No comment left

  • catmgoed
    May 27, 2013

    No comment left

  • ksaturday
    Feb 9, 2013

    No comment left

  • nodeermike
    Oct 11, 2012

    No comment left

  • pjje4
    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!

  • lfuller
    Jul 26, 2012

    No comment left

  • AmyjoGarey
    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!!

  • loulindy
    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.)