Root Beer Float Cupcakes

Recipe by looneytunesfan
READY IN: 40mins


  • 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


  • 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.
  • 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.
  • Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
  • Sprinkle crushed candy evenly on top of frosted cupcakes.