Root Beer Float Cupcakes


  • 1/2 box moist vanilla cake mix
  • 6 ounces root beer
  • 2 cups Water
  • 1 cup confectioners’ sugar
  • 1/3 cup unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whole milk
  • Grease twelve silicone cupcake liners.
  • In a medium bowl, combine cake mix and root beer. Spoon mixture into cupcake liners.
  • Add water to the Instant Pot® and insert steam rack. Place six cupcake liners on steam rack. Lock lid.
  • Press the Manual or Pressure Cook button and adjust time to 9 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid. Transfer cupcakes to a cooling rack. Repeat cooking process with remaining six cupcake liners.
  • To make buttercream, cream together vanilla buttercream ingredients in a medium mixing bowl. If buttercream is too loose, add a little more confectioners’ sugar. If buttercream is too thick, add a little more milk.
  • Let cupcakes cool for at least 30 minutes until they reach room temperature, then spread buttercream on cooled cupcakes. Serve.
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