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Root Beer Cupcakes


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/8 tsp. baking soda

  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. ground allspice
  • 1 cup root beer
  • 1 1/2 cups whipped topping
  • 12 root beer barrel candies, crushed


In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon, and allspice. Gradually add to creamed mixture alternately with root beer, beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, combine whipped topping and crushed candies; frost cupcakes. Yield: 1 dozen

279 calories

Servings: 12
Time:15 Minutes Preparation Time
20 Minutes Cooking Time

Source: Taste of Home

By LRP from LWL, MA

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September 4, 20100 found this helpful

No instructions on how to use the Cool Whip and crushed Root Beer Barrels. I am assuming you frost with the Cool Whip and sprinkle on the Root Beer Barrels. Right?

Reply Was this helpful? Yes

September 12, 20100 found this helpful

The directions seem incomplete.

Reply Was this helpful? Yes

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