Root Beer Cupcakes With Cake Mix Recipes

Steps:

• Preheat oven to 325*F
• Prepare cupcake pans with paper liners.
• In a bowl mix cake mix, flour, sugar and salt.
• Slowly add root beer and blend.
• Add vegetable oil and root beer extract and blend well.
• Add sour cream and eggs. Blend. Scrape sides of the bowl and blend again.
• Scoop batter into cupcake liners, filling them 3/4 full.
• Bake for 16 - 18 minutes or until a toothpick comes out clean.
• Let cool for 5 minutes in the pan and then move to a cooling rack.
• Once cupcakes are cool, whip heavy whipping cream and powdered sugar together.
• Place whipped cream into a piping bag with a metal tip.
• Holding the metal tip with one hand, and the top of the piping bag with the other hand, stick the tip into the center of a cupcake and squeeze. Cupcake will expand slightly. Remove tip and repeat for all cupcakes.
• Once all cupcakes are filled, top with Root Beer Buttercream Frosting.
• To make frosting, beat butter until silky smooth.
• Add powdered sugar 1 cup at at time blending well between each addition (total of 3 cups).
• Add extract and heavy whipping cream and mix well. Scrape sides of bowl as needed.
• If root beer buttercream is too thick, add additional heavy whipping cream (1 Tablespoon at a time) until desired consistency.
• Pipe onto cupcakes and top with a root beer barrel candy.

Steps:

• 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.

Steps:

• In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan, about 1 hour.
• Stir root beer concentrate into frosting. Spread over cake. Just before serving, sprinkle with crushed candies. (Candies will begin to melt 1 to 3 hours after sprinkled on cake.) Store loosely covered.