Root Beer Float Cupcakes

By ldijoe

Ingredients

• 1 pkg. (18.25 oz.) devil's food cake mix
• 1 can root beer (12 oz.)
• 3 eggs
• 1/3 cup oil
• 2 tsp. McCormick root beer concentrate
• 1 lb. unsalted butter, at room temperature
• 1 cont. (16 oz.) Marshmallow Fluff
• 1 pkg. (16 oz.) confectioners' sugar
• 2 Tbs. vanilla extract
• 1/4 cup multicolored jimmies or sprinkles
• 18 maraschino cherries
• Plastic drinking straw cut into 3"-long pieces

Details

Servings 18
Preparation time 125mins
Cooking time 145mins

Preparation

Step 1

Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liners. On medium speed, beat cake mix, root beer, eggs, oil and root beer concentrate until blended and smooth. Evenly divide among liners. Bake 18-20 minutes or until toothpick inserted into centers comes out clean. Cool on rack.

On medium speed, beat butter until light and fluffy, 1-2 minute. Beat in Fluff until combined. On low, gradually, beat in sugar and vanilla until smooth and fluffy.

Transfer frosting, in batches, to large pastry bag fitted with round tip (such as Wilton #1A). Pipe 8 small poufs of frosting around top edge of each cupcake; fill each center with a large pouf. Sprinkle with jimmies. Garnish with cherries and straws.