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Root Beer Cupcakes

Name: Root Beer Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1/2 cup butter, softened; 1 cup packed brown sugar; 2 large eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/8 teaspoon baking soda; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 1 cup root beer; 1-1/2 cups whipped topping; 12 root beer barrel candies, crushed

9 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

1 dozen

Root beer barrel candies and a spice cake-like batter give these cupcakes an old-fashioned flavor. Kids will especially love them! —Dot Kraemer, Cape May Court House, New Jersey

Root Beer Cupcakes Recipe photo by Taste of Home

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Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup root beer
1-1/2 cups whipped topping
12 root beer barrel candies, crushed

Directions

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.

Nutrition Facts

1 each: 279 calories, 10g fat (7g saturated fat), 56mg cholesterol, 144mg sodium, 44g carbohydrate (26g sugars, 1g fiber), 3g protein.

Root Beer Cupcakes

Total Time

Makes

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Ingredients

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