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Root Beer Float Cupcakes

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Root Beer Float Cupcakes
  • Prep 60 min
  • Total 2 hr 0 min
  • Servings 23
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Cute and creative, but not difficult to make, these cupcake cones will be the hit of the party!
Updated Jul 29, 2011

Ingredients

Cupcakes

  • 23 flat-bottom ice cream cones
  • 2 1/3 cups Gold Medal™ all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 1/4 cups granulated sugar
  • 3 whole eggs
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 2/3 cup root beer (measure liquid only—not foam)
  • Root beer candies, coarsely crushed, if desired
  • 46 straws, if desired

Fluffy Root Beer Frosting

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/3 cup cold root beer
  • 1/4 teaspoon cream of tartar
  • Dash salt
  • 2 egg whites
  • 1 teaspoon vanilla
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you want to add a little color, top the frosted cupcakes with colored sprinkles.

Nutrition

250 Calories, 9g Total Fat, 3g Protein, 39g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
250
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
220mg
9%
Potassium
50mg
1%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
26g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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