Root Beer Float Cupcakes

By: Michelle Fagone

Root Beer Float Cupcakes
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dessert, Kids
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["PER SERVING:
CALORIES: 162 | FAT: 6g | PROTEIN: 1g | SODIUM: 124mg | FIBER: 0g | CARBOHYDRATES: 25g | NET CARBS: 25g | SUGAR: 19g"]
cuisine icon Keywords
12 cupcakes, 30-60 min, american, box moist vanilla cake mix, confectioners’ sugar, contributed, cook 30 min, dessert, easy, instant pot cup cakes, instant pot dessert recipe, kids, modern, prep 5 min, pressure cook, root beer, unsalted butter, vanilla extract, water, whole milk

prep icon Prep Time
5 min
cook icon Cook Time
30 min

serving icon Servings
12 cupcakes
Ingredients
  • 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
Instructions
  • 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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