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Desserts

Root Beer Float Cupcakes

Root Beer Float Cupcakes recipe
photo by:kraft
Root beer mixed into the batter means your cupcakes will taste just like soda pop, and the vanilla whipped frosting makes them taste like root beer floats!
time
prep:
20 min
total:
1 hr 20 min
servings
total:
24 servings
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What You Need

1
pkg.  (2-layer size) yellow cake mix
1-1/3
cups   root beer
1/3
cup  oil
3
 eggs
1
container  (16 oz.) ready-to-spread vanilla frosting
1
tsp.  root beer extract
1
cup  thawed COOL WHIP Whipped Topping
1/4
cup  root beer float dessert topper

Make It

HEAT oven to 350°F.

BEAT first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.

BAKE 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.

SPOON frosting into medium bowl; stir in extract. Add COOL WHIP; whisk until blended. Spread onto cupcakes; drizzle with dessert topper.

Kraft Kitchens Tips

Special Extra
Fit pastry bag with desired decorating tip. Spoon enough COOL WHIP mixture into prepared bag to fill about halfway. Use to pipe COOL WHIP mixture onto cupcakes, refilling bag with remaining COOL WHIP mixture when necessary. Or if you don't have a pastry bag, you can use a resealable plastic bag instead. Spoon COOL WHIP mixture into bag, then cut piece off one bottom corner of bag before using to frost cupcakes.
How to Store
Keep frosted cupcakes refrigerated.
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