Now that the weather is warming up, I am reminded of the long summer days of my youth. And one of my favorite treats as a child (well, actually now, too!) was a cool root beer float. It’s actually one of my fondest memories of my grandfather–the two of us sipping homemade root beer floats together on a warm summer evening. And now my love of root beer floats has translated into an awesome cupcake for you!
Ingredients
- 1 (18.25 oz) white cake mix
- 1 1/4 cups root beer
- 1/4 vegetable oil
- 2 eggs
- Whipped Cream
- Preheat oven to 350°. Place paper baking cups in 24 muffin cups.
- In a large mixing bowl, combine dry cake mix, root beer, oil, and eggs. Beat with an electric or stand mixer on low speed for 2 minutes. Divide evenly between muffin cups.
- Bake for 18-22 minutes or until top springs back when lightly touched. Remove from pan; cool completely.
- Frost with Whipped Cream.
