Root Beer Float Cupcakes
By :Michelle Fagone
instant pot desserts, instant pot recipes
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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.
instant pot desserts, instant pot recipes
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Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 30 minutes cooling time
Servings
12 cupcakes
Ingredients
Cupcake Ingredients
  • 1/2 box moist vanilla cake mix 15.5-ounce
  • 6 ounces root beer 1⁄2 can
  • 2 cups Water
Vanilla Buttercream Ingredients
  • 1 cup confectioners’ sugar
  • 1/3 cup unsalted butter softened
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whole milk
  • 1 tablespoon whole milk
Prep Time 5 minutes
Cook Time 30 minutes
Passive Time 30 minutes cooling time
Servings
12 cupcakes
Ingredients
Cupcake Ingredients
  • 1/2 box moist vanilla cake mix 15.5-ounce
  • 6 ounces root beer 1⁄2 can
  • 2 cups Water
Vanilla Buttercream Ingredients
  • 1 cup confectioners’ sugar
  • 1/3 cup unsalted butter softened
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon whole milk
  • 1 tablespoon whole milk
instant pot desserts, instant pot recipes
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Grease twelve silicone cupcake liners.
  2. In a medium bowl, combine cake mix and root beer. Spoon mixture into cupcake liners.
  3. Add water to the Instant Pot® and insert steam rack. Place six cupcake liners on steam rack. Lock lid.
  4. 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.
  5. 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.
  6. Let cupcakes cool for at least 30 minutes until they reach room temperature, then spread buttercream on cooled cupcakes. Serve.
Recipe Notes

PER SERVING:
CALORIES: 162 | FAT: 6g | PROTEIN: 1g | SODIUM: 124mg | FIBER: 0g | CARBOHYDRATES: 25g | NET CARBS: 25g | SUGAR: 19g

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