Total Time
Prep 15 mins
Cook 25 mins

To crush the candies, place them in a resealable plastic bag. Smash with meat mallet or rolling pin.

Ingredients Nutrition

  • 1 (18 1/4 ounce) package white cake mix
  • 1 14 cups root beer
  • 14 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 (16 ounce) can vanilla frosting
  • 1 cup frozen whipped topping, thawed
  • 15 -20 root beer barrel hard candies, crushed


  1. Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
  2. Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
  3. Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
  4. Sprinkle crushed candy evenly on top of frosted cupcakes.
Most Helpful

Loved them! Instead of using 2 t vanilla, I put in 2 t root beer oil/extract - really made the root beer flavor good & strong. You can find root beer oil/extract at any cake decorating supply store or online. I also did a quick homemade icing with extra vanilla and skipped the root beer candy.

Karabeeyuns June 30, 2008

We liked them but I was hoping for a stronger root beer flavor. Word of caution here, don't leave the house without moving them to where the sun can get at 'em...see what happens when you do, LOL.

Julie B's Hive April 01, 2007

i made it with diet and w and served with ice cream . my diabetic mother loved it thank you for posting dee

Dienia B. April 08, 2006