How to Make Dr. Seuss Inspired Cotton Candy Cupcakes

Cotton candy is a delicious treat that can be found at most carnivals and amusement parks. But, let’s take it to the next level!

How to Make Dr. Seuss Inspired Cotton Candy Cupcakes

Ever wanted to try cotton candy cupcakes but didn’t know how? In this blog post, I will teach you how to make your own cotton-covered cupcakes with step-by-step instructions so that they come out perfect every time.

Why do I really love these? Cotton candy always makes me think of Dr Seuss and his Truffula Trees! That is the real inspiration behind these Cotton Candy Cupcakes – instead of just plopping that spun sugary goodness over the frosted cupcake, we literally took it to the next level!

If you have a little Dr Seuss Fan – try reading The Lorax and then enjoy a sweet treat like this.

The history of cotton candy

It is kind of unclear as to the origins – some say Europe and some say possibly as early as the 15th century. It was heralded as a luxury item for the rich as they made it all from scratch by hand instead of the fun machines we have now that make it beyond easy.

According to Wikepedia:

Machine-spun cotton candy was invented in 1897 by dentist William Morrison and confectioner John C. Wharton, and first introduced to a wide audience at the 1904 World’s Fair as “Fairy Floss” with great success, selling 68,655 boxes at 25¢ (equivalent to $7.2 in 2020) per box.

In 1921, the name Fairy Floss gave way Cotton Candy as the New Orleans dentist Joseph Lascaux invent3ed a similar cotton candy machine. The machines were improved in the 70s and made it easy to whip up in bulk and prepackage for sale at fairs, festivals, and carnivals. You can even get it at the local movie theater!

How is cotton candy made?

To make cotton candy, you need sugar, water, and the flavoring of your choice. The candy is made by heating and liquefying sugar, spinning it centrifugally through minute holes—by which the sugar rapidly cools and re-solidifies into fine strands.

The flavors tend to run by the color – with blue being traditionally blue raspberry, and pink is vanilla. If you buy a boxed mix, they usually are pre-flavored.

If you buy the ingredients separately, you can get many different flavors!

How do you store Cotton Candy Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. I will make bases like these in the recipe below and then freeze them until I am ready to make them for an event. I just pull them out the night before so they are totally at room temperature when I assemble them.

The best way to usually store your finished creations? Room Temperature. Granted, they aren’t going to be around that long – but you should know that cotton candy doesn’t hold up well over time. If you have cotton candy embedded in the frosting, it will use the moisture from the frosting to break down the candy floss.

How to make white cupcake batter

The ingredients you will need:

  • 1/2 C unsalted butter, room temp
  • 2 egg whites
  • 2 eggs
  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 baking soda
  • 3/4 C buttermilk
  • 1 1/2 C sugar
  • 1 tsp vanilla

Sift flour, baking powder, salt, and baking soda together in a bowl.

Beat butter on high for 30 seconds.

Add sugar and vanilla extract to the butter until well combined.

Add egg whites, one at a time, mixing after each.

Add eggs, one at a time, mixing after each.

Add 1/3 C  flour mixture to the wet mixture followed by adding 1/3  C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C  buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.

Now, if you would rather used a boxed cake mix, you can do that. You can use a boxed mix for your cupcake base or make them from scratch with the above recipe. Boxed mixes are on sale all the time for roughly a buck or you can simply hit your local Dollar Tree to grab a cake mix.

We like our white cake recipe from scratch and used it. Either way, you need to make you divide your batter evenly between two bowls so you can add the coloring.

Cotton Candy Cupcakes Ingredients:

Cotton Candy Cupcakes Ingredients:

Other Cotton Candy Cupcakes ingredients you will need:

  • Pink and blue food coloring
  • Green frosting
  • Pink and blue cotton candy
  • paper straws

How to make cotton candy cupcakes:

Take your 2 bowls of white cake batter. You will add 6 drops of pink or blue food coloring to each bowl. Stir them well to thoroughly combine the coloring.

Preheat your oven to 350 degrees, and line your cupcake pan with cupcake liners. You are going to fill the liners with the cake batter in layers.

Add a bit of each color batter to each cake liner. The more you mix it up with bits of different color batter the cooler will look in your finished cupcakes.

Bake for 18-22 minutes, until a toothpick is inserted and comes out clean. Let them cool completely before you go on to decorating them.

You can make buttercream frosting or buy a tub of white frosting and tint it green – either way, these cupcakes will turn out fab!

Pipe the green frosting with Wilton 233 tip to create grass all over the cupcake. This is the same tip I use to make grass or hair on any cupcake.

How to make cotton candy cupcakes:

Use a little frosting on your straw to help “glue” the cotton candy puff to it.

Top the cupcake with your cotton candy Truffula Tree and your cotton candy cupcakes are ready to share!

how to make cotton candy cupcakes
Isn’t that just fun – make an entire forest of them and then either have a Lorax movie night or storytime!

Other fun cupcake recipes you may like:

Easy Melting Ice Cream Cone Cupcakes Recipe For Kids

This recipe is a fun way to serve up ice cream in cupcake form. You can make these Melting Ice Cream Cone Cupcakes with any flavor of cake mix and frosting you like, so they are perfect for any occasion! These fun cupcakes require only a few ingredients and roughly 30 minutes of your time – what could be better?

Melting ice cream cone cupcakes how to store

If you’re looking for an easy dessert idea that the kids can help you make, look no further.

Easy Melting Ice Cream Cone Cupcakes Recipe

Melted ice Cream Cones are just a fact in summer. Occasionally, it is so hot that they melt before you can get that cold dairy goodness in your mouth.

What is the worst thing to happen? When part of that ice cream actually falls off your cone! Or how about when you actually drop your ice cream cone and it lands upside down, on the ground.

I won’t lie, this is definitely me when I drop my ice cream…..

(sigh)

That is why I have an easy melting ice cream cone cupcakes recipe. Let’s turn that unhappy possibility into a whimsical treat that reminds us that life may be full of surprises, but we can still enjoy it.

How do you store Melting Ice Cream Cone Cupcakes?

The best way to usually store your finished creations? Room Temperature. Considering the buttercream frosting, they should be fine for five to six days. You can learn more about that in our article How To Frost A Cupcake.

Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some red, white, and blue cupcakes in my freezer right now for July 4th.

Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature. If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them.

You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.

Melting Ice Cream Cone Cupcakes

Melting ice cream cone cupcakes how to transport

Some people have a tough time figuring this out logistically. I personally think it is a lot easier than trying to transport my ice cream cone cupcakes.

These are a cupcake with funky toppings – so they SHOULD fit even in the generic cupcake carriers that your local dollar store sells.

That makes them VERY easy to transport.

Melting ice cream cone cupcakes recipe

Melting ice cream cone cupcakes with cake mix? Yes, these start with a boxed cake mix. This recipe is intended to be made with the kids and you teach them reading skills, measuring (math) skills, and how to follow instructions in a step-by-step manner.

If you don’t want to use a boxed cake mix, feel free to use one or two of our recipes to make the cupcake bases: Best Yellow Cupcake Recipe from Scratch or Best Chocolate Cupcake Recipe, or Strawberry Vanilla Cupcakes Recipe.

Why not make all three and mix it up a bit?

Melting Ice Cream Cone Cupcakes

What is Neopolitan Ice Cream?

Neapolitan ice cream consists of three layers, each of a different color and flavor (chocolate, strawberry, and vanilla), molded into a block and cut into slices. That is the inspiration for these melted ice cream cone cupcakes – you will see the three same flavors of frosting used: chocolate, strawberry, and vanilla.

Not only does it make for a great color combination when you are serving them, it makes it easier to serve a crowd where a few picky people are hiding.

Get this – my dad doesn’t like chocolate. At. All.

Isn’t that twisted? Even birthday cakes have to be something like angel food cake.

I think he is adopted….

How to Make Melted Ice Cream Cupcakes

These are SUPER easy to make with the kids – and they can learn a lot of lessons while baking. 7 Ways Kids Learn From Cooking is a great article for parents to read and shows you why it is important to get in the kitchen with the littles!

Melting ice cream cone cupcakes ingredients

Melting ice cream cone cupcakes how to make
  • Yellow cake mix and all the items that the boxed mix calls for
  • Chocolate canned frosting or make your own
  • Vanilla canned frosting or make your own
  • Strawberry canned frosting or make your own
  • Ice cream cones
  • Sprinkles

I like to get my sprinkles at the local dollar store – The Dollar Tree has a nice sized shaker for just a buck, compared to the grocery store price of $4.

Bake your cupcakes:

Line your cupcake tins with cupcake liners and preheat your oven to what the boxed cake mix asks for – usually 350 degrees.

Bake cupcakes per the recipe on the box and cool them completely before going on to the next step.

Melting ice cream cone cupcakes decorating

Alternate frosting flavors per preference… if you are using canned frosting, you really have a lot of choices to play with.

Melting ice cream cone cupcakes tips

Scoop a good size dollop of frosting on the cupcake – it’s supposed to look a little messy and “melty”

Melting ice cream cone cupcakes quick

Place the cone at an angle on top of the frosting. Again, this is super easy for the littles to do!

Melting ice cream cone cupcakes quick and easy

Add the sprinkles…

Melting ice cream cone cupcakes are quick and easy as well as a super fun activity for the kids to do!

If you are looking for other great things for doing with the kids, you really need to check out this fun site – she started college at the age of 9 and has a TON of fun and FREE printables for kids: Sarah Lyn Gay.

Other cupcake recipes you may find fun:

How to Make the Best S’mores Cupcakes

What makes perfect S’mores cupcakes? The perfect S’mores Cupcake starts with a moist chocolate cake, iced with fluffy marshmallow frosting. Finally, there comes a layer of crushed graham crackers on top!

S’mores cupcakes with box cake mix

These s’mores cupcakes are easy to make and taste like that decadent campfire dessert without all the flame.

How to Make the Best S’mores Cupcakes

You have to know what S’mores are before you can turn them into a cupcake

History of s’mores

No one knows for sure who invented the s’more. However, the first published recipe for “some mores” was in a 1927 publication called Tramping and Trailing with the Girl Scouts. Loretta Scott Crew, who made them for Girl Scouts by the campfire, is given credit for the recipe.

It is said that s’mores were originally created in 1922 at a campfire. A group of Girl Scouts made them for the first time and then brought S’mores back to their troop. There are different variations, but they have all been influenced by this recipe from an original one that was invented over 100 years ago!

Back then, it was called a graham cracker sandwich.

How did they get the name “S’mores”?

S’more is a contraction of the phrase “some more”. It is said that both Boy Scouts and Girl Scouts would always ask for some more – and eventually, it stuck. By 1938 this tasty treat was officially called s’mores in the camping guides for kids.

By 1957 even Betty Crocker was in on the recipe.

S'mores Cupcakes

How to make s’mores

S’mores are traditionally cooked over a campfire, although they can also be made at home over the flame of a wood-burning fireplace, in an oven, over a stove’s flame, in a microwave, or with a s’mores-making kit.

Honestly, I hate microwaved marshmallows – I don’t think they really get “toasted” they just frow and get gooey. They will puff up when heated in the microwave and then deflate back down as they melt and cool…and make a sticky mess.

S’mores have influenced a lot of treats

Everything from Kellogg’s Pop-Tarts to Girl Scout Cookies – you can find a variation of the graham cracker, marshmallow, and chocolate bar treat.

These S’mores cupcakes are our own take on it – and yes, we incorporate all three ingredients to make a delightful delicacy.

S'mores Cupcakes

How do you store S’mores Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature.

Granted, with a Marshmallow topping, they aren’t going to be safe that long at room temperature. This is the ONE exception I make to sticking them in the fridge – normally I say “no” to the fridge, but this is a rare exception. You can learn more about that in our article How To Frost A Cupcake.

S’mores cupcakes nutrition facts?

Puh-Leeze. People actually search this and it cracks me up. What kind of nutrition do you actually expect to get from cupcakes? Fiber? Protein?

Let’s face it – cupcakes are here to help provide us with those 3 simple things we all crave: salt, sugar, and fat.

That is why they are so freaking delicious.

DIY S’mores cupcakes

These s’mores cupcakes with graham cracker crumb topping are basically just gooey chocolate S’more cupcakes. We make the marshmallow frosting from scratch and THAT is what makes all of the difference in this recipe.

If you want to get really creative – you can serve them like we show here: on a rustic wooden slice platter with a faux campfire in the middle.

S’mores cupcakes from scratch

Isn’t that just adorable and a great way to bring the outdoors inside?

S’mores cupcakes from scratch

You will need a chocolate cupcake base for these – You can use our recipe below to make them from scratch or your can use a chocolate cake mix to make your bases if you are looking for s’mores cupcakes quick.

Our Chocolate Cupcake Recipe

You will need:

  • 2 C sugar
  • 1 3/4 C flour
  • 3/4 C cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temp
  • 1 C whole milk, room temp
  • 1/2 C canola oil
  • 2 tsp vanilla*
  • 1 C boiling water

Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt in a mixing bowl.
Combine the eggs, milk, oil, and vanilla in another bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk, and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper-lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.

Let them cool completely before starting to decorate them.

S’mores cupcakes easy

S’mores cupcakes ingredients:

S’mores cupcakes frosting ingredients:

  • 2 egg whites
  • ½ cup sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla

S’mores cupcakes recipe:

Bake chocolate cupcakes and cool completely.

Crush graham crackers, place in small bowl, set them aside.

S’mores cupcakes marshmallow frosting:

In a bowl over simmering water whisk egg whites, sugar, and cream of tartar until the sugar melts.

Perfect S’mores cupcakes

Remove from heat and use hand mixer to whip until stiff peaks form

S’mores decorated cupcakes

Place frosting into piping bag and frost cooled cupcakes

Gooey S’more cupcakes

Sprinkle crushed graham crackers over the top

S’mores cupcakes quick and easy

Other cupcake recipes you may enjoy:

How to Make Cherry Kool-Aid Cupcakes

Why Cherry Kool-Aid Cupcakes? I am totally a child of the 70s and remember the big Kool-Aid man busting through a wall and saving the day with all the thirsty kids and flustered mom.

How to Make Cherry Kool-Aid Cupcakes cover image

He was in his glory as a man in tights and wearing a giant plastic pitcher of that sugary goodness that seemed to quest everyone on a hot Wisconsin Summer Day.

Just check out these Cherry Kool-Aid Man Commercials:

Top 20 funniest Kool-Aid Man commercials

So, these Cupcakes are a throwback to my childhood – and I hope they bring a smile to your face.

How to Make Cherry Kool-Aid Cupcakes

We played around a lot before sharing the final results with you – tried tweaking my white cake scratch recipe, tried different cake mixes, and finally came up with our version of Cherry Kool-Aid Cupcakes.

If Cherry Kool-Aid isn’t your thing? No worries – use one of the other flavors: Green Apple, Strawberry Kiwi, Peach Mango, Cherry Limeade, Tropical Punch, Lemonade, Pink Lemonade, Sharkleberry Fin, or Invisible Grape – which I would dye purple.

Simply sub out the right kind of Kool-Aid and alter the food coloring used for the cake mix and frosting.

Is Kool-Aid bad for you?

Yes, Kool-Aid is bad for you. Each cup of Kool-Aid has 20 grams of sugar, or to be precise, the equivalent of 5 teaspoons of sugar. Research has shown that the artificial dyes in Kool-Aid may cause hyperactivity in your child. Long-term consumption may increase the risk of obesity, diabetes, and even cancer.

However, Kool-Aid has fewer calories than your typical soda, contains vitamin C, and is not carbonated.

Whew.

That being said – cupcakes aren’t good for you either – if you have long-term consumption and overindulge.

So there – don’t make and eat these every day.

What else can you do with Kool-Aid?

I find it funny as Kool-Aid has been used lately in everything from cookies, to dying hair. Let’s face it – we are a creative lot! I even saw a recipe for Kool-Aid pound cake!

There seem to be mixed results for using it as a hair dye? Professionals seem to hate it but the normal folks like us seem to have better results with it. Here is a video I found on how to do it – which I find fascinating! I know what I paid to have a stylist dye my kiddo’s hair purple…this might be our next venture!

How to dye your hair with Kool-Aid

The one that really blows my mind?

Kool-Aid pickles! Or Koolickles as they are more commonly known as. They reportedly originated in the Mississippi Delta region of the United States…and I guess it is credited to African American culture. The recipe is more often made with water, not pickle brine, or simply dipped in Kool-Aid powder.

I’m not sure I am brave enough to try them, but the colors are fabulous!

How to make Kool-AId pickles.

The standard Kool-Aid pickle ingredients are:

  • 1 packet of Kool-Aid mix
  • 1 jar of dill pickle spears or whole pickles
  • 1 cup of sugar

Remove pickles from jar leaving the pickle juice. To the pickle juice, add 1 cup of sugar and stir to combine as well as you can. Place the pickles back into the jar and close the lid. Be sure the lid is tight. Place Kool-Aid pickles in the fridge for 1-2 weeks. Shake or turn the jar at least once a day during the 1-2 weeks.

OK — I went down a rabbit hole! Let’s get back to the cupcakes!

We use a boxed cake mix

These Cherry Kool-Aid Cupcakes are started with a boxed mix instead of being a Kool-Aid cake from scratch. I find that it is the best way when baking with Kool-Aid to make a consistent finished product.

What cake mix do I prefer?

Right now, the brand at Aldi is my favorite – as I have been playing with layered cakes too. It has brought taller cake layers than either Duncan Hines or Betty Crocker lately and comes in lower on the price point.

How do you store Kool-Aid Cupcakes?

The best way to usually store your finished creations? Room Temperature. Considering the buttercream frosting, they should be fine for five to six days. You can learn more about that in our article How To Frost A Cupcake.

Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some yellow cupcakes in my freezer right now for Easter.

Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature. If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them.

You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.

Cherry Kool-Aid Cupcakes Ingredients

Cherry Kool-Aid Cupcakes Ingredients

You will need:

  • 1 box of white cake mix
  • 3/4 cup kool-aid drink powder, cherry flavor
  • 1 1/4 cup water*
  • 1/3 cup vegetable oil*
  • 3 egg whites*
  • 1 cup butter, unsalted, room temperature
  • 3 TBS heavy cream
  • 4 cup powdered sugar
  • 3 drop of red food coloring

*Or what your boxed cake mix asks for.

Cherry Kool-Aid Cupcake Instructions:

Preheat oven to 350ºF and line a 24-cup muffin pan with liners.

Cherry Kool-Aid Cupcake Instructions:

In a large mixing bowl, whisk together: 1 box of white cake mix, and the 1/2 cup Kool-Aid drink powder.

Cherry Kool-Aid Cupcake Instructions:

Follow directions on the package and whisk in 1 1/4 cup water, 1/3 cup vegetable oil, 3 egg whites, and 2 drops of red food coloring.

Cherry Kool-Aid Cupcake batter

Divide batter evenly into the prepared muffin pan and bake in the oven for 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.

Let the cupcakes rest in the pan for 5 minutes, then turn out onto a cooling rack to cool completely before frosting.

Cherry Kool-Aid Cupcake ready to frost

Kool-Aid Cake Frosting

When ready to frost the cupcakes, whisk together: the 1 cup butter, 3 TBS heavy cream, 4 cups powdered sugar, and 1/4 cup kool-aid drink powder, cherry flavor.

Add in 1 drop of red food coloring, (or as many drops as needed to get to the desired red tint you are looking for)

Whip until it is smooth and fluffy, but holds its shape. Scoop into the piping bag and set aside until you are ready to frost these babies!

Frost cooled cupcakes as desired.

Now, you COULD decorate them more – I know I usually do all “Fancy” with sprinkles, etc but occasionally? Less is more.

What do you think?

Kool-Aid Cake Frosting

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Great Root Beer Float Cupcakes Spell Summer Fun

I know, Root Beer Float Cupcakes? Think back to childhood and the simplicity of a great root beer float. I remember being barefoot, sitting on the concrete steps in the back yard with my feet reaching the actual patio, and holding my Tupperware harvest gold tumbler that had a scoop of vanilla ice cream in it as my mom poured the can of Jolly Good root beer between my cup and my brothers.

Great Root Beer Float Cupcakes Spell Summer Fun

Yes, we always watched carefully to make sure it was even – heaven forbid if one of us got more than the other, LOL! We also had those quick sips in between that alternating root beer stream as we tried to keep our treats from foaming up and over the top of the cups.

My Root Beer Float Cupcakes

Do you have any memories like that? I swear everything was just so much simpler when we were kids.

That is what these Root Beer Float Cupcakes are – is a nod to that simple time of childhood – and a treat for hot summer days. I know, I have done Orange Crush Cupcakes, and even Dr Pepper Cupcakes, but these Root Beer Float Cupcakes are a treat in their own right.

Who made root beer float?

The story goes that in 1848, the first soda fond in Chicago was opened by druggist Josiah H. Reed. Soda fountains were popular until the 1960s and have become kind of a kitschy thing to hunt out yet today. I seem to find them in the least expected places.

The actual creation of the root beer float came years after that first Chicago soda fountain, supposedly invented in 1893 by Colorado gold mine owner Frank J. Wisner, according to CNN.

Just think: 128 years ago! That was before refrigeration – or at least as we know it today. Many areas didn’t even have electricity yet! Ice houses were still in common use.

Boy times have changed!

Root beer is still the same though – in a cold frosty mug and with absolutely no ice. A & W restaurants still serve it this way, to this day.

Why is root beer served without ice?

Why is it so important that root beer is served in a frosted glass without ice? When cold root beer meets frosted glass, the drink starts to foam, and this amazingly thin layer of icy slushy root beer forms along the surface of the glass.

If you added ice, you would have a lot more foam and it would kill the mild carbonation aspect not to mention making a huge mess.

Great Root Beer Float Cupcakes Spell Summer Fun

Root beer, root beer floats, it all adds up to good stuff whether you were like us in the back yard or sitting at a soda fountain or drive in restaurant.

Why are root beer floats so good?

What is there not to like? A root beer float is made of vanilla ice cream and root beer. The reason it gets so foamy is that when carbonated root beer comes in contact with the vanilla ice cream, carbon dioxide bubbles are released. That means that the root beer helps to free air bubbles trapped inside the ice cream.

That is what makes it so wonderfully creamy.

Of course, being from Wisconsin, I have to mention use ICE CREAM, not frozen custard. (Sorry Culver’s, I still love you)

Do you put the ice cream or root beer first?

The great debate: which goes in the glass first? Well, here is the answer:

Gently pour the root beer over the ice cream. You’ll notice that, after just a few minutes or after a good stir, the ice cream will start to float—hence the name of this glorious drinkable treat!

Now, if you want to make a Brown Cow — all you have to do is to switch out the vanilla ice cream for some chocolate. Maybe that is just a Wisconsin thing?

Which root beer is best?

We Tried 9 Brands and Found the Best Root Beer

  • A&W.
  • Barq’s. – I believe this is the only root beer that has caffeine.
  • Dad’s.
  • Baumeister. – it is regional to Wisconsin, and a hands-down favorite!
  • IBC. – this is what I used for this recipe
  • Mug.
  • Sioux City.
  • Sprecher

Which is YOUR favorite on that list?

Now, let’s make those Root beer Float Cupcakes!

Best Root Beer Float Cupcake Recipe

  • 3/4 C unsalted sweet cream butter, softened
  • 3 large eggs
  • 2 1/2 C Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp kosher salt
  • 1 1/2 C Sugar
  • 1 tbsp Root Beer Extract 
  • 1 cup IBC Root Beer

How to make Root Beer Float Cupcakes

Preheat the oven to 350 and line a cupcake pan with liners.

Using a large bowl, whisk together flour, salt and baking powder.

In another large bowl, beat the butter and sugar until creamy and fluffy. Add your root beer extract and mix until well combined.

Add in flour and root beer slowly, 1/3 by 1/3, and mix until just combined.

Fill each cupcake pan cup about 2/3 full. Bake for 21 minutes. Remove from the oven and let sit till cool.

Root beer Float Cupcake Frosting:

  • 2 C unsalted sweet cream butter, softened
  • 4 C Powdered Sugar
  • 3 tbsp IBC Root Beer
  • 1 tbsp Root Beer Extract
  • 1 tsp pure vanilla extract
  • 3-5 tbsp heavy whipping cream 

Using a standing mixer beat the butter, powdered sugar, vanilla, and heavy whipping cream until combined, smooth, and slightly stiff.

Rootbeer Float creamcheese Cupcake Frosting

Using an ice cream scoop, scoop a mound of frosting onto the top of the cupcakes. Use a butter knife to smooth out the frosting. 

Best Root Beer Float Cupcake Recipe

Using the remaining frosting in the bowl, beat in the rootbeer and rootbeer extract. If you need to, add in 1 C of powdered sugar. Once the frosting is fully mixed, scoop the frosting into the piping bag.

how to make Root Beer Float Cupcakes

Pipe dollops of frosting onto the vanilla frosting. Top them with a cherry for the perfect finishing touch.

ready to eat Root Beer Float Cupcakes

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Cookie Bottom Cupcakes Everyone Will Love!

I have been on a kick lately of things from my childhood – I think it is my way of processing losing my mom just after Christmas. Oreos have been used in our family recipes for decades, down to my Momma’s award-winning Fudge Bottom Cheesecake. Cookie Bottom Cupcakes just seemed like a perfect fit for what I have been craving.

Cookie Bottom Cupcakes Everyone Will Love!

After all, I have done few different versions of a cookie cupcake before – mostly by using them to decorate the top. This time? We have Oreo bottom cupcakes that will provide a surprising crunch to the person nibbling your delicacy.

I have played a lot with Oreos before – on both this site and my other one:

Annnnnd I will again, LOL. I have a peppermint version in mind for a nice Christmas holiday cupcake!

Oreo Commercials can jumpstart your creative juicdes for how to use them yourself!

Cookie Bottom Cupcakes

You could do this recipe with any kind of chocolate sandwich cookie – but I prefer Oreos. Even Chips Ahoy chocolate chip cookies would work in the bottom of the cupcakes and could be crunched up to make the cookie bottom cupcake frosting.

We use a boxed Cake Mix

I know it seems like an evil thing to say – using a boxed cake mix, but you could use my yellow cupcake recipe and make them from scratch if you are so inclined.

This will make a LOT of cupcakes

Normally you fill a cupcake liner 2/3 to 3/4 full of batter before you bake it. Since you start this recipe by popping a cookie in each cupcake liner, that takes up some of the space so your batter will go further.

Instead of the normal 24 or so cupcakes from a boxed mix, I get about 30 when I make this recipe – and for that reason.

How do you store Cookie Bottom Cupcakes?

Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some yellow cupcakes in my freezer right now for Easter. Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature.

If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them. You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.

Can you buy Oreo frosting?

While I share how to make Oreo Frosting for these Oreo bottom cupcakes, you can skip that and actually BUY the frosting if you are near a Sam’s Club. You can buy ANY of their frostings!

You can go to their bakery section and order supersized tubs of its frostings, like the Bettercreme Oreo Cookies ‘N Creme icing. Beware though, it is a large tub and has enough frosting to coat more than 200 cupcakes!

I have not tried to freeze it – so it might only be an option for those rare times when you have a LOT to make, for a special event.

I have not checked to see if Costco has the same option, and honestly? It is pretty easy to make.

Cookie Bottom Cupcakes Everyone Will Love!
Don’t these Cookie Bottom Cupcakes just look absolutely amazing?

Oreo Frosting Tips

You are going to want to put it into a piping bag or Ziploc bag for the purpose of decorating your amazing cookie cupcakes – so you need to make sure your crushed Oreos are fairly fine – chunks could get caught in your piping tip and make your life frustrating with the jam up and then blast out.

It isn’t pretty and creates more work in the long run, trying to make it look better – not that I have ever heard of people complaining about a free cupcake, LOL.

This frosting is different

I played around with this a bit and ended up with a variation of the “boiled frosting” recipe I used for the cinnamon rolls at my restaurant. It is kind of like making a roux – you use flour as the starch and milk as the fat – and cook it on the stove until it gets really thick.

It has to be moved to the fridge for a bit and then you bring it back out to add the other ingredients.

Once this is made? It can be stored in the fridge for a few weeks! We used to make large batches of our frosting, and heat the rolls a touch before serving and spread that frosting over those warm rolls – for heaven on a plate that was almost as large as your head.

Seriously, people came from miles for our rolls and the real trick to them was the frosting.

You could try a frosting hack

Take a tub of cream cheese frosting from your grocery store, add some powdered sugar and then your crushed Oreos. It WILL work, I just wasn’t happy with it for what I was going for.

Cupcake with cookie base

Line a muffin pan with cupcake liners. Place a whole Oreo into the bottom of each cup.

How do you store Cookie Bottom Cupcakes?

After that, you will need:

  • 1 (18.25 ounce) package yellow cake mix and the ingredients that the box asks for
  • 1 Oreo cookie per cupcake, after you have already put one in the base of the cupcake liners for the cupcake itself.
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup crushed Oreos – it is about 10-12 Oreos

Make the cake mix, according to the box. Pour the batter over the cookie in the cupcake liner until it is 2/3 full.

Bake at 350 for 20 minutes.

Oreo Cupcakes Frosting

While the cupcakes are baking, get that frosting base started!

Cookie Bottom Cupcakes Everyone Will Love!

In a small saucepan combine the 5 tablespoons flour with that 1 cup of cold milk. Stir and whisk the mixture constantly over medium-low heat until it becomes really thick.

Cookie Bottom Cupcakes frosting base

Seriously, you have to stand there with it and keep your whisk moving – it changes up almost instantly when the heat is right. I take it off the heat, add to a bowl, and pop it into the refrigerator or freezer for about 10 minutes so that it cools completely.

When it has cooled, you can finish your Oreo frosting.

In your mixer cream together the butter and sugar. When the sugar is well incorporated into the butter, add in the vanilla and mix for 30 seconds longer. Add in the thickened milk/flour mixture and mix on low for about 30 seconds, then turn the mixer to high and mix for about 3 minutes.

Oreo Cupcakes Frosting

You are going to be amazed at how light and fluffy this frosting it -it is almost like whipped cream!

Cookie Bottom Cupcakes frosting

Now, you need to fold in that 1 cup of crushed Oreos. If you want to just dump them in the mixer and let the machine do it for you – don’t let it run much longer than 30 seconds…you don’t want to kill your fluffy goodness.

Cupcake with cookie base

Scoop that frosting into a piping bag or in a Ziploc bag where you snip the corner, and pipe frosting onto each cooled cupcake.

Top with an additional Oreo for the garnish to your masterpiece!

Cookie Bottom Cupcakes Everyone Will Love!

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cookie bottom cupcakes recipe

How to Make the Best Pudding Poke Cupcakes

Bear with me while I set up the story behind these pudding poke cupcakes for you…As a child of the 70s, I was inundated with Jell-O commercials for pudding, gelatin, and pudding pops. That chocolaty goodness was super easy to whip up – instantly, thanks to the just add cold milk feature.

Looking back at those commercials now, they were all either sexist (the little woman at home frantically trying to think of what dessert for dinner that night!) or racist.

Just look at this gem of a commercial from the 1950s that kicks off their NEW instant pudding version. Ugh! Everything back then was marketed to housewives kind of like this – eesh!

Let’s not even talk about the ones that feature Bill Cosby who was the face for their brand for 25 years… I wonder if he gets his Jell-O Puddin’ Pops in prison?

Pudding Poke Cake

Soon Jell-O pudding Poke cakes were all the rage at any local potluck… everyone had their own twist to them and honestly? They were pretty darn tasty!

How much easier could it be to simply bake a cake, and frost it with pudding? These were super moist cakes that you could make a few days in advance, and people usually asked for a second piece.

Pudding Poke Cupcakes

I took that classic potluck treat and turned it into bite-sized gems that are a little more Covid-friendly to share, portion controlled, and

Cupcakes with Pudding Filling

So, you aren’t going to poke really more than one hole in each cupcake, but that is OK. It still works like the cakes did. You end up with personal portioned versions of your beloved childhood potluck treat.

I am using a boxed cake mix for this as we were in kind of a time crunch but you can use my scratch yellow cake recipe instead if you want to – or simply use my tips to dress the boxed mix up.

It really doesn’t matter as these cupcakes with pudding filling are going to be super moist and rich, at the same time.

I know some people like to make poke cupcakes with condensed milk but it really isn’t necessary.

How do you poke a hole in a cupcake?

Use your finger to poke a hole in the center of the cupcake, pressing the center cake down and creating a hole for your filling (be sure your hands are clean or wear gloves!). Use a small paring knife to cut a hole in the center of your cupcake, removing the middle cake so your filling has lots of space.

I know some people

Chocolate poke cupcakes

I used yellow cake with this recipe but you can easily switch it up. Yellow cake with chocolate frosting is a huge fan favorite around here. You could easily switch it to chocolate cake mix, or switch out the pudding flavor as they have a large variety!

Just look at all of these choices:

  • Banana Cream
  • Boston Cream Pie
  • Butterscotch
  • Candy Cane
  • Caramel Cheesecake
  • Chocolate
  • Chocolate Fudge
  • Classic Turtle
  • Coconut Cream
  • Dark Chocolate
  • Devil’s Food
  • Double Chocolate
  • Dulce de Leche
  • French Vanilla
  • Gingerbread
  • Lemon
  • Orange Ice Cream
  • Oreo Cookies ‘n Cream
  • Pistachio
  • Pumpkin Spice
  • Red Velvet
  • S’more Pudding
  • Strawberry Cheesecake
  • Strawberry Creme
  • Strawberry
  • Vanilla
  • White Chocolate
  • annnnnd more yet!

By simply switching a few different cake mix flavors or pudding flavors your combination ideas are literally in the hundreds!

You are only limited by your imagination – and right now I have chocolate cupcakes with Candy Cane pudding stuck in my head for a fun Christmas Treat!

How to Make the Best Pudding Poke Cupcakes

Let’s get to baking! These are pretty easy to do with the kids, and when you do, they take ownership of it. Let them help whip up this dessert!

Pudding Poke Cupcakes Ingredients

  • 1 (18.25 ounce) package yellow cake mix and what the box calls for
  • 2 (3.9 ounce) packages instant chocolate pudding mix
  • 1 cup confectioners’ sugar
  • 4 cups milk
pudding poke cupcakes mix

Preheat your oven to 350 degrees and line your muffin tin with cupcake liners.

Prepare and bake cake mix according to package directions for one 9×13 inch cake. Spoon into muffin cups, filling cups half full.

Bake 15 to 18 minutes or until the tops of cupcakes spring back when gently touched. Cool in pan for 3 minutes. Remove from pans and put on a wire rack.

Use the end of a wooden spoon to poke holes into each hot cupcake.

frosting for puddinkg poke cupcakes

Pudding Poke Cupcakes Frosting

Combine the pudding mix with the confectioners’ sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not overbeat.

chocolate pudding cupcakes

Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cupcakes and into the holes. (This will make the stripes in the cupcake.)

Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cupcakes. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

pudding poke cupcakes ready to eat

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Ice Cream Cone Cupcakes: All You Need To Know

How do you make cupcake cones? That is one question that a lot of people ask. Ice Cream Cone Cupcakes are super easy to make! One nice thing is that you do not have any paper garbage left over after the cupcake has been eaten as you literally eat the wrapper: the Ice cream cone! This is a perfect treat to take to any party, picnic or campsite with a zero-waste/garbage factor to them.

Do you need a special ice cream cone cupcakes pan?

No. Betty Crocker makes one for about ten bucks. You can set the cones in it, set it over a cookie sheet or jelly roll pan in your oven, and then bake. After they cool down, you can use it to transport the finished ice cream cone cupcakes too. Honestly? I just use a muffin tin. Using a mini muffin pan will make taking your cupcakes in and out of the oven very simple

How would I transport ice cream cone cupcakes to school?

If you don’t want to invest in a few of those ten buck racks, I just love this frugal hack from Leaf:

Use two full-sized, empty cereal boxes to make holders for two dozen cupcakes. Make sure you have removed the plastic lining bags. Use the bottom of an ice cream cone to trace 12 circles on each box using a pencil. The circles should be just slightly larger than the bottom of the cone.

They also suggest using gift boxes the same way, or even empty styrofoam egg cartons. If none of those ideas excite you – you can check out that rack from Betty Crocker.

Can you make ice cream cone cupcakes a day ahead?

Yes. Here is a quick tip to keep them from getting soggy: after they come out of the oven, before they cool, poke a hole or two in the bottom of each cone. That helps let the steam out as they cool – that steam is the humidity that would take the “crisp” out of the actual ice cream cone.

Now that you know how to keep ice cream cone cupcakes crispy, let’s talk about storing them until the next day. Let them cool and you can keep them in a covered container on the counter overnight. DO NOT put them in the fridge. ANY baked goods should either be stored at room temperature or frozen for optimal quality retention. A fridge adds moisture, which is the enemy of the ice cream cone part of these cupcakes.

My last tip? Do not frost them. You always want to wait for a cupcake to cool before you frost it, but add the frosting the day you want to transport or enjoy these babies. That frosting, if it touches the ice cream cones, will add more moisture. Storing them in a container with that added moisture will un-crisp your ice cream cones.

Funfetti ice cream cone cupcakes?

Ice Cream Cone Cupcakes: All You Need To Know making funfetti ice cream cone cupcakes

This recipe is easily adaptable to Funfetti cupcakes! All you have to do is fold in one cup of multi-colored sprinkles into your finished cake batter. It really is just that easy!

Now, these ice cream cone cupcakes take about 15 minutes to whip up, and another 20 minutes to bake. This recipe uses MINI ice cream cones so it will make about 80 mini ice cream cone cupcakes.

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes: All You Need To Know ingredients ready to mix

You will need:

● 1/2 cup butter, at room temperature
● ½ cup vegetable oil
● 1 ½ cups of white sugar
● 4 eggs, at room temperature
● 3 cups cake flour
● 2 ½ tsp of baking powder
● 1 tsp salt
● 1 ⅓ cup buttermilk, at room temperature
● mini ice cream cones

Preparation

Preheat the oven to 325˚F .

In your mixer add butter and oil together, mix on med-high for 2.5 – 3 minutes until it becomes well blended (No butter chunks should be visible) If you do not have a stand mixer use a hand mixer and mix in a large bowl 2.5 – 3 minutes until well incorporated.

Add the sugar slowly, a little at a time mixing on high, blend for 2.5 – 3
minutes until light and fluffy. The mixture will have a light yellow tint to it.

Add your eggs one at a time, making sure to scrape down the sides between each addition to fully incorporate them into the batter. Blend on high for 2.5 to 3 minutes to make it light airy and fluffy.

Ice Cream Cone Cupcakes: All You Need To Know dry ingredients sifted

In a separate bowl sift together your dry ingredients; flour, baking powder, and
salt.

Add ⅓ of your buttermilk to your batter.

Add ⅓ of your dry ingredients mix on med.

Alternate between adding the buttermilk and dry ingredients to your batter until all incorporated.

Ice Cream Cone Cupcakes: All You Need To Know ready to fill

Fill your Mini Ice Cream Cones ¾ of the way full with your batter. (you can use a piping bag to make it simpler)

Ice Cream Cone Cupcakes: All Yo baked cupcakes in a muffin tinu Need To Know

Bake in the oven for 15 – 20 minutes (check with a toothpick to determine
doneness)

Cool before icing.

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How to Make Lemon Raspberry Cupcakes

When thinking this recipe up, I realized that I don’t have a basic recipe for lemon cupcakes to be made from scratch. That is why this Lemon Raspberry Cupcakes recipe starts out with a box of lemon cake mix. What really makes the cupcakes, is folding in the fresh raspberries after your basic boxed mix batter is blended.

We have covered a lot of lemon recipes on our main site: The Best Boozy Creamy Lemon Bars Recipe, Lemon and Thyme Chicken with Spinach Rice, Lemon Crumb Mini Bundt Cakes, 3 Ingredient Air Fryer Lemon Hand Pies, Instant Pot Lemon Chicken Piccata And Asparagus, Tartfully Delicious Lemon Pie Moonshine, Our Refreshing Lemon Sorbet, Lemon Mini Pie Recipe, and even our Lemon Cake Pops Recipe. This one kind of takes the cake. Or, should I say, Raspberry. The combination of the two different flavors makes for a home run as far as our taste testers were concerned.

These are different than our Lemon Meringue Pie cupcakes – that have an actual meringue topping. These lemon raspberry cupcakes use a real lemon frosting on top instead.

There are other fruits that pair well with the tang of a lemon: apples, grapes, pears, and even strawberries. We chose the raspberry for not only the color, but fact that it comes in a canned pie filling (for the topping), and is small enough to not have to cut up when folding it into the actual cake batter for the cupcakes.

While those cupcakes are in the over, you should have more than enough time to whip up the lemon frosting and the crumble that you use to top your finished creations. This is a pretty quick treat to whip up and always impresses the crow you serve them to!

Lemon Raspberry Cupcakes

You will need:

  • 1 box of Lemon Cake mix
  • 1 C water
  • 1/2 C unsalted butter, softened
  • 3 large eggs
  • 2 C fresh Raspberries
  • 1 Cupcake pan
  • Cupcake liners

Directions

Preheat oven to 350 degrees and line cupcake pan with the liners. Using a hand or standing mixer, beat together all ingredients until thoroughly combined. Gently fold in the fresh raspberries. Scoop batter into cupcake liners until the are ¾ full. Bake in the oven for 19 minutes or until a light golden brown. Allow to cool completely.

lemon raspberry cupcake ready to frosts
You can see a hint of the raspberries peeking though the batter behind the cupcake liner

Lemon Frosting

  • 2 C unsalted butter, softened
  • 4 ½ C powdered sugar
  • 3 – 6 Heavy whipping cream
  • 2 tbsp fresh lemon juice
  • 1 large lemon, zested
  • 1 large piping bag with star tip
  • 1 – 21oz Raspberry pie filling

Directions

Using a standing mixer, beat together the butter, powdered sugar,
heavy whipping cream, lemon juice, and lemon zest until smooth and
stiff peaks start to form. Put the piping bag inside a drinking glass and fold the edges over the side. Scoop the frosting into the piping bag.

Crumble Topping

  • ½ C light brown sugar
  • ¼ C sugar
  • 1 tsp ground cinnamon
  • ¼ tsp kosher salt
  • ½ C unsalted butter, melted
  • 1 ¼ C flour

Directions

Combine all ingredients into a medium bowl. Using your fingers, mix ingredients together until combined and crumble like.

Building the cupcake directions

Pipe a ring of frosting onto the top of the cupcake. Repeat step again to have a “wall” of frosting.

Scoop some of the raspberry pie filling into the center of the frosting.

For the finishing touch, sprinkle some crumble on top. Garnish with a lemon wedge and sprig of mint.

These lemon raspberry cupcakes help you grab a little taste of summer. Finished and ready to serve

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Ultimate Banana Pudding Cupcake Recipe

One of my favorite “mom memories” was making banana pudding cups for teacher’s appreciation week. (Thanks For Puddin’ Up With Me…Teacher Appreciation Gift) It was such a hit that I repeated it again, a few times. It was an inspiration for a cupcake when we couldn’t do teacher appreciation week this year. When I was looking for a Banana Pudding Cupcake recipe, I was sadly disappointed. There were things that started with store-bought cupcakes, boxed vanilla pudding, and more travesties.

banana pudding cupcake article cover image

My recipe has actual banana pudding, made from scratch. You make it first so you can focus on the cupcakes, and the pudding has set by the time the cupcakes have cooled. You can make the cupcakes from a boxed mix like I talk about below, or use my recipe: Best Yellow Cupcake Recipe from Scratch .

Ultimate Banana Pudding Cupcake Recipe

Banana Pudding is the first step:

You will need:

  • 2 C Whole milk
  • 1/4 C sugar
  • 2 large egg yolks
  • 3 TBSP cornstarch
  • 1 TSP Pure vanilla extract
  • 1/4 TSP kosher salt

Banana Pudding Directions

In a medium saucepan whisk together sugar, cornstarch, salt, milk,
vanilla, and egg yolks.

Cook over medium heat, whisking frequently. Cook until bubbly and
mixture begins to thicken, about 6-8 minutes. Remove from heat.

Transfer the pudding into a serving bowl or individual cups. Chill in
the fridge for a few hours.

Banana Pudding Cupcakes

If you don’t use my Best Yellow Cupcake Recipe from Scratch you will need:

  • 1 box of Butter Yellow Cake mix
  • 3/4 C water
  • 1/3 C unsalted butter, softened
  • 2 large eggs
  • 1 large banana, mashed
  • 1 Cupcake pan
  • Cupcake liners

Directions

Preheat oven to 350 degrees and line cupcake pan with the liners. Using a hand or standing mixer, beat together all ingredients until combined and mixed. Scoop batter into the liners until they are 3/4 full. Bake in the oven for 19 minutes or until a light golden brown. Allow the cupcakes to cool completely.

Cinnamon Frosting

You will need:

  • 2 C unsalted butter, softened
  • 4 ½ C powdered sugar
  • 2 tsp pure vanilla extract
  • 3 – 6 Heavy whipping cream
  • 3 TBSP ground cinnamon
  • 1 large piping bag with star tip
  • 1 container of vanilla wafer cookies

Directions

Using a standing mixer, beat together the butter, powdered sugar,
heavy whipping cream, and vanilla until smooth and stiff peaks are starting to form. Put your piping bag into a cup, tip down, and open the end so it falls over the rim of the cup on the outside. Scoop frosting into the piping bag, then close the edges and twist them together .

Decorating Directions

Spoon on about 1 ½ Tbsp banana pudding onto the top of the cupcake and
smooth evenly, basically frosting it.

Pipe a dollop of frosting on top of the pudding and sprinkle with a little cinnamon.

Top with a vanilla wafer cookie.

banana pudding cupcake recipe finished and ready to serve

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