If you’re craving a root beer float but don’t want to leave the house, make these root beer float cupcakes! These soft and fluffy treats are topped with a smooth and root beer-licious frosting!
When my brother and I used to go to the mall, we’d always stop by the food court. Next to the amazing cinnamon roll place (you know the one) was a root beer stand. Without fail, my brother and I would buy a root beer float and somehow managed to share it. There were always fights about who drank the bigger sip and who ate a bigger spoonful of ice cream, but demolishing that root beer float was usually the highlight of our mall trip.
Sadly, I haven’t had a root beer float in years, even though it remains a favorite summertime treat of mine. But in lieu of that, I decided to make some root beer floats into cupcake form. I mean, how else to satisfy my root beer float craving than to turn it into a fully edible version with a moundful of luscious frosting?
I had a hard time finding root beer concentrate but eventually spotted some at my local Walmart. I’m sure you can buy it online as well. The sticky concentrate is a deep brownish color so it is the ingredient that will tint your cupcakes and frosting that nice hue of root beer brown.
Root beer float cupcakes
- 2 and 1/2 cups all-purpose flour
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 3/4 cup (1 and 1/2 sticks) unsalted butter, softened
- 1 and 1/2 cups granulated sugar
- 3 eggs
- 1 Tablespoon root beer extract or 1 teaspoon root beer concentrate
- 1/2 teaspoon vanilla extract
- 1 cup root beer
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 3 Tablespoons root beer
- 1 teaspoon root beer extract or 1/4 teaspoon root beer concentrate
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees F. Line two standard muffin pans with 18 cupcake liners and set aside.
- In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together until light and fluffy on medium speed, about 2-3 minutes. Add in the eggs, root beer extract and vanilla and mix well.
- Turn the mixer to low and alternatively add your dry ingredients and root beer, beginning and ending with the dry ingredients.
- Fill your cupcake liners with the batter, filling each liner about 3/4 full.
- Bake your cupcakes in your preheated oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- To make the frosting, cream the butter on medium speed for about 2-3 minutes in a stand mixer or using a handheld mixer. Turn the mixer to low and add in the powdered sugar, about 1/2 cup at a time. Turn the mixer to medium speed and add in the root beer, root beer extract and vanilla. If needed, add more powdered sugar. You can also add a splash of milk or cream for a creamier consistency.