I like New York in June, how about you? I like a Gershwin tune, how about you? I love cupcakes when a storm is due…. I like potato chips, root beer and motor trips, how about you?
Sorry, I had that song stuck in my head.
Dudes, I made this recipe so long ago. Seriously. I meant to post this while the kitchen was under construction, but ALAS–I didn’t. But hey, that’s okay, root beer spice cakes seem to be more Fall-like anyway.
By the way, this is another cupcake hack. I totally used a box mix and played with it. I am just that lazy. I know some of you are with me. A shortcut is sometimes essential. Well, for me a shortcut is nearly always essential.
I liked using a spice cake box mix with this because the root beer really brings out all those spice-y notes. You could totally use a yellow cake if you want to get more pure root beer flavor out of it.
Anyway, I boiled down a whole bottle of Thomas Kemper root beer to make a syrup. I would recommend using a root beer that is made with sugar and not with corn syrup for this purpose. I don’t know why, it just seems right.
Then, when you put together the cake batter, use root beer instead of the water that the mix calls for. Add in a few spoonfuls of the root beer syrup and mix through.
The rest of the root beer syrup goes into the frosting.
Making frosting is messy business.
If you want a little more root beer oomph, you can reserve a little of the syrup and drizzle some on the top. I didn’t do that, but I might next time.
Welcome in Autumn with these cupcakes! They are mighty tasty.
Ingredients
- 1 box spice cake mix
- eggs (however many the box mix calls for)
- vegetable oil (whatever the box mix calls for)
- 2 bottles good quality root beer
- 8 oz cream cheese
- 1 stick (1/4 cup) butter
- 2 cups powdered sugar
Instructions
- Preheat oven to 350.
- Boil one bottle of root beer in a small pan until it is syrupy.
- Mix together the cake mix, oil, eggs and root beer (in place of water in whatever amount the box calls for). Add in a full large spoonful of the root beer syrup.
- Fill cupcake pan and bake for 18-20 minutes, or as directed on the box.
- With a mixer, beat cream cheese and butter. Add in the sugar and beat. Add the remaining root beer syrup. You can add more powdered sugar if necessary.
- Frost cupcakes when cool.
