Mini Root Beer Float Cupcakes

I don’t really care for Root Beer but how can you not love a good Root Beer Float in the summer time.  When I saw this recipe at Gourmet Mom on-the-Go, I got very excited about trying this recipe.  Of course the presentation in the shot glasses caught my eye too!

Mini Root Beer Float Cupcakes
Makes 32
1 pkg. Betty Crocker Vanilla Cake Mix
1 Tbsp. Root Beer Extract (in the spice aisle w/ the other extracts)
1 can Root Beer (you can use diet to cut the sugar)
Creme Roulee wafer cookies
Vanilla Icing (storebought or your favorite recipe)
Red Mini Gumballs (or M & M’s or other red candy)
Clean votive candle holders or shot glasses

Preheat oven to 350 degrees. Place 1 Tbsp. root beer extract in 2 C. measuring cup (you’ll have extract left over for another batch!:)).Fill cup with Root Beer until it reaches 1 1/2 C. (you’ll have just a taste of root beer left in your can). Add to cake mix and stir well. No eggs, no oil, easy!!
Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done. Remove from oven and let cool completely.
Cut creme roulee wafers in half.
Put vanilla icing in canvas bag w/ star tip (or you can just put it in a ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.

Go here for the directions with pictures.

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  1. I love this idea!