Root Beer Cupcakes
- Ready In:
- 32mins
- Ingredients:
- 12
- Yields:
-
18 cupcakes
- Serves:
- 18
ingredients
-
Cupcakes
- 118.29 ml butter
- 2 eggs
- 118.29 ml brown sugar
- 118.29 ml finely crushed root beer hard candies
- 473.18 ml flour
- 4.92 ml baking powder
- 2.46 ml baking powder
- 3.69 ml salt
- 1.23 ml ground cinnamon
- 236.59 ml root beer
-
Topping
- 473.18 ml frozen whipped topping, thawed
- 78.78 ml finely chopped root beer hard candies
directions
- Preheat oven to 350 degrees Fahrenheit. Line 18 muffin tin cups with paper liners.
- In large mixer bowl, cream butter and sugar, then beat in eggs. Add remaining cupcake ingredients and blend on low speed to incorporate ingredients, then increase mixer speed to medium and mix for 2 minutes.
- Fill muffin cups 2/3 full. Bake in the preheated oven for 17 to 25 minutes or until done(when cake tester[toothpick] comes out clean). Let cool completely. Remove from muffin tin.
- Combine topping ingredients and frost cooled cupcakes. Store in refrigerator.
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RECIPE SUBMITTED BY
My passions include cooking, computers, and gardening.
So, I like to, if at all possible, grow whatever I'm going to be cooking with. Which is one of the reasons I got involved in peppers, specifically hot peppers (Habaneros, Jalapenos, that sort of peppers).