The thing I like about creating recipes is that often you don’t measure when you create them.  I suppose it would be wise if we wrote down what we used as we went along, but how can you create a masterpiece that way?

Enjoy these delicious looking cupcakes, a recipe by guest SENSIBLYSARA.

I have been playing with all kinds of cupcake recipes.  Last weekend I made Mountain Dew Cupcakes and Cherry Crush Cupcakes.  James has requested Rootbeer Cupcakes for his party in a few weeks, so I thought today would be the perfect day to play with that recipe since I can take the test product to his karate party!

WARNING:  I rarely measure things when I am coming up with a recipe … so I will do my best to provide measurements.

rootbeer cupcake


Rootbeer Cupcakes and Frosting

18Cook Time

Save RecipeSave Recipe


    Cupcakes1 box White Cake Mix
  • 1 box Chocolate Fudge Instant Pudding Mix
  • 4 eggs
  • 1 1/2 cups Barq’s Rootbeer (or whatever brand you like)
  • FrostingBarq’s Rootbeer – maybe 1/4 cup
  • Vanilla – about 1 1/2 teaspoons
  • Rootbeer Flavoring – about 2 teaspoons
  • 1/3 c. Whipping Cream
  • 1 c. Sugar
  • 1/2 c. Crisco
  • 1/2 c. Butter
  • Powdered Sugar – about 1 cup
  • Brown Sugar – about 3-4 Tablespooons


  1. Cupcakes: Mix the cake mix, pudding and eggs on low. Add in Rootbeer. Mix for about 2-3 minutes, or until well blended.
  2. Bake at 350* for 18 minutes.
  3. Frosting: Cream the rootbeer, vanilla, rootbeer flavoring, sugar, butter and crisco. Add in whipping rream and mix until it’s combined. Throw in the powdered and brown sugars and mix. I think I blended it on 3 (my favorite Kenmore speed) for about 3 minutes.


Calories: 6106 cal
Carbohydrates: 826 g
Fat: 297 g
Sodium: 4163 g
Cholesterol: 1076 g
Protein: 54 g
Fiber: 9 g




The icing looked like this   when I was done creating!

The finished product:

ENJOY!  Please let me know if you have any questions – I’d be happy to try to help – or feed back!!


The original post can be found at sensiblysara.  Reposted with permission.