Root beer float cupcakes

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

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!
Prep Time25 mins
Cook Time18 mins
Total Time43 mins
Course: Dessert
Cuisine: American
Keyword: Cupcakes
Servings: 18
Author: Eva Bakes

Ingredients

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

Frosting

  • 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

Instructions

  • 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.

Notes

I used a large open tip to frost my cupcakes. Store cupcakes in an airtight container at room temperature. They will keep for a few days.
Source: Cincy Shopper

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