Root Beer Cupcakes
Root Beer Cupcakes with cream cheese icing. First your nose picks up the classic root beer scent, then the flavour mildly hits, so classic and delicious!
Servings: 20
Calories: 207kcal
Ingredients
CUPCAKE
- 1 box white cake mix
- 1¼ cup root beer
- ⅓ cup vegetable oil
- 3 egg whites
- 2 tsp root beer extract or root beer concentrate
CREAM CHEESE ICING
- 8 oz cream cheese softened
- 1 tbsp milk
- 1 tsp vanilla
- 2 tsp root beer extract
- 3 cups icing sugar sifted
Instructions
- Preheat oven to 350 degrees and line cupcake tins with cupcake liners.
- In a large bowl, combine cake mix, vegetable oil and egg whites until combined.
- Add in root beer and gently stir, then add in root beer extract and combine again.
- Bake as per instructions on the box, ensure not to overcook.
- Once done, set aside to cool.
ICING
- Combine cream cheese, milk, root beer extract and vanilla in a bowl. Beat on medium until combined.
- Gradually add sugar, beating until light and fluffy.
- Spread or pipe over cooled cupcakes.
Notes
Freezing: Wrap cooled cupcakes individually in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months. To thaw, leave them at room temperature for about an hour before serving.
Storing: Store cupcakes in an airtight container at room temperature for up to 2 days to maintain moisture. For longer storage, refrigerate for up to 5 days, but bring them back to room temperature before serving for the best flavor and texture.
Nutrition
Serving: 20Servings | Calories: 207kcal | Carbohydrates: 40g | Protein: 1g | Saturated Fat: 3g | Sodium: 189mg | Sugar: 30g