Root Beer Cupcakes

  • 1 package (18.25 ounces) devil’s food cake mix, Duncan Hines®
  • 1 1/3 cups root beer, A&W®
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 can (12 ounces) whipped fluffy white frosting, Duncan Hines®
  • 1 teaspoon root beer concentrate,* McCormick®
  • Root beer-flavor candy, crushed (optional), A&W®
  • 24 straws (optional)
  1. Preheat oven to 350°F. Line twenty-four 21/2-inch muffin cups with paper bake cups; set aside.
  2. In a large mixing bowl, beat together cake mix, root beer, oil, and eggs with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat for 2 minutes on medium. Spoon batter into prepared muffin cups, filling each about two-thirds full.
  3. Bake for 18 to 22 minutes or until a toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.
  4. In a medium bowl, combine frosting and root beer concentrate; stir until well mixed. Frost each cupcake with root beer frosting. If desired, dip edges of each cupcake in crushed root beer candies. If desired, remove and discard bottom halves of straws. Insert a straw top in each cupcake.
*Note: If you can’t find root beer concentrate, substitute French vanilla or vanilla extract.
  • Yields: 24 servings
  • Preparation Time: 50 minutes plus cooling time

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