Root Beer Float Cupcakes
Bring the nostalgic charm of a classic soda shop treat to your dessert table with these delightful Root Beer Float Cupcakes! Infused with the unmistakable flavor of root beer, these moist and fluffy cupcakes are made even more irresistible with a creamy, root beer-spiked frosting. The rich combination of butter, sugar, and root beer concentrate creates perfect bite-sized confections that are as fun as they are delicious. Top them off with a swirl of frosting, a dollop of whipped cream, and a cherry for the full root beer float experience! Perfect for birthday parties, summer gatherings, or just a sweet trip down memory lane, these cupcakes are an easy-to-make crowd-pleaser. Tags: root beer dessert, float-inspired cupcakes, nostalgic treats, soda-flavored baking.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 0.75 cups root beer
- 1 teaspoons vanilla extract
- 2 teaspoons root beer concentrate or extract
- 0.25 cups whole milk
- 3 cups confectioners' sugar
- 0.5 cups unsalted butter, softened (for frosting)
- 3 tablespoons heavy cream
- 1 teaspoons vanilla extract (for frosting)
- 1 teaspoons root beer extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition.
Mix in the vanilla extract and root beer concentrate or extract until combined.
Gradually add the dry ingredients to the wet mixture, alternating with the root beer and milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 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 before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a medium mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the confectioners' sugar, one cup at a time, mixing well after each addition.
Add the heavy cream, vanilla extract, and root beer extract, and continue to beat until the frosting is light and fluffy.
Once the cupcakes are completely cooled, frost them generously using a piping bag fitted with a decorative tip or a spatula.
Optionally, garnish each cupcake with a dollop of whipped cream and a cherry on top to resemble a classic root beer float.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 50.7 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 36 mg | 1% | |
*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.
