Root Beer Float Cupcakes

Root Beer Float Cupcakes

Cute and creative, but not difficult to make, these cupcake cones will be the hit of the party!

Prep Time



Total Time






flat-bottom ice cream cones
2 1/3
cups Gold Medal® all-purpose flour
2 1/2
teaspoons baking powder
teaspoon salt
cup butter or margarine, softened
1 1/4
cups granulated sugar
whole eggs
teaspoon vanilla
cup milk
cup root beer (measure liquid only—not foam)
Root beer candies, coarsely crushed, if desired
straws, if desired
Fluffy Root Beer Frosting
cup granulated sugar
cup packed brown sugar
cup cold root beer
teaspoon cream of tartar
Dash salt
egg whites
teaspoon vanilla
  1. Heat oven to 350°F. Stand ice cream cones in muffin pans. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt; set aside.
  2. In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third a time, and 2/3 cup root beer, about half at a time, beating just until blended.
  3. Divide batter evenly among ice cream cones, filling each with scant 1/4 cup batter.
  4. Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cones from pans to cooling racks. Cool completely, about 30 minutes.
  5. In heavy 3-quart saucepan, mix all frosting ingredients except vanilla. Beat with electric mixer on high speed 1 minute, scraping pan constantly. Place over low heat. Beat on high speed about 10 minutes or until stiff peaks form; remove from heat. Add vanilla. Beat on high speed 2 minutes or until fluffy.
  6. Frost cupcakes; decorate with root beer candies. Cut about 4 inches off bottom of each straw; discard. Poke 2 straws into each cupcake.
Makes 23 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you want to add a little color, top the frosted cupcakes with colored sprinkles.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 250
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 220mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 0g,
    • Sugars 26g),
  • Protein 3g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.