Root Beer Cupcakes
Turn your favorite soda into a dessert with these delightful Root Beer Cupcakes! Bursting with nostalgic flavor, these treats combine the warm, spiced notes of root beer with a soft, fluffy cupcake base and a creamy root beer-infused frosting. The batter is infused with real root beer and a touch of vanilla extract for maximum richness, while the frosting adds a smooth, sweet finish that perfectly complements the cupcake's unique flavor. Adorned with optional root beer candy garnishes, these cupcakes are not only delicious but also irresistibly fun to look at. Perfect for parties, summer get-togethers, or simply satisfying your soda-inspired cravings, this easy-to-follow recipe is the ultimate way to bring root beer to the dessert table. Ready in under 40 minutes, these cupcakes are a must-try for soda and dessert lovers alike!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup root beer
- 0.25 cup whole milk
- 2 cups powdered sugar
- 0.25 cup unsalted butter, softened (for frosting)
- 1 teaspoon root beer extract
- 12 root beer candies (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
Beat in the egg and vanilla extract until fully combined.
In a small bowl, mix the root beer and milk together.
Alternately add the dry ingredients and the root beer mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, beating on low speed until combined.
Add the root beer extract and beat on high speed for 1-2 minutes until fluffy.
Once the cupcakes are completely cool, frost them using a piping bag or a spatula.
Garnish with root beer candies on top of the frosting, if desired.
Serve and enjoy your delicious Root Beer Cupcakes!
Nutrition Facts
Calories |
4070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 663.2 g | 241% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 512.8 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 168 mg | 13% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
