- 1 (18.25 oz) white cake mix
- 1 1/4 cups root beer
- 1/4 vegetable oil
- 2 eggs
- Whipped Cream
- Preheat oven to 350°. Place paper baking cups in 24 muffin cups.
- In a large mixing bowl, combine dry cake mix, root beer, oil, and eggs. Beat with an electric or stand mixer on low speed for 2 minutes. Divide evenly between muffin cups.
- Bake for 18-22 minutes or until top springs back when lightly touched. Remove from pan; cool completely.
- Frost with Whipped Cream.