12 cupcakes30-60 minamerican

Root Beer Float Cupcakes

By Michelle Fagone

12 cupcakes

30-60 min

Easy

Recipe Details

Course: Desserts, Kid-Friendly

Difficulty: Easy

Prep Time: 5 min

Cook Time: 30 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American, American

Yield: 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

This root beer cake with its vanilla buttercream mimics that classic float. With the first bite, you’ll be transformed back to the ’50s sitting in front of a soda jerk while swaying to doo-wop playing on the jukebox!

Are you more of a cola float kind of person? Use a cola instead of root beer. And if you prefer an orange Creamsicle, an orange soda can be substituted. The possibilities are nearly endless!

From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media, available February, 9, 2021.

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.