Belly Full · by Amy Flanigan
Root Beer Float Cupcakes
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 4%
CARBS 49G63% OF CAL
0G FIBER10G OTHER39G TOTAL SUGAR
FAT 13G37% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cupcakes flavored with root beer and topped with frosting and a cherry, evoking the classic root beer float. A nostalgic summer dessert.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 22- 15.25 box vanilla cake mix
- 1 cup root beer
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 teaspoon root beer extract
- 1 cup (2 sticks) salted butter (, softened)
- 5-6 cups powdered sugar
- 2-3 tablespoons root beer
- 1/4 teaspoon root beer extract
- maraschino cherries (, for topping)
- red paper straws (, cut to 2-inch length pieces, for topping)
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 4%
CARBS 49G63% OF CAL
0G FIBER10G OTHER39G TOTAL SUGAR
FAT 13G37% OF CAL
6G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 227mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 13mg
- Calcium
- 54mg
- Iron
- 0.56mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 227MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.