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!
Author: Eva Bakes
2 and 1/2cupsall-purpose flour
2 and 1/2teaspoonsbaking powder
3/4cup (1 and 1/2 sticks)unsalted butter, softened
1 and 1/2cupsgranulated sugar
1Tablespoonroot beer extract or 1 teaspoon root beer concentrate
1cup (2 sticks)unsalted butter, softened
1teaspoonroot beer extract or 1/4 teaspoon root beer concentrate
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.
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