Root Beer Float Cupcakes with Root Beer Frosting
Prep time
Cook time
Total time
  • 1½ cups butter, softened (3/4 pound or 3 sticks)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup root beer
  • Root Beer Frosting
  • 2 cups powdered sugar
  • ¼ cup butter, room temperature
  • ½ teaspoon vanilla
  • 6 Tablespoons root beer
  • Chocolate sprinkles, if desired
  1. Preheat oven to 350°F. Line cupcake pan with liners.
  2. In a large bowl, mix butter and sugar; cream with an electric mixer until light and fluffy. Add eggs and beat well. Mix in vanilla.
  3. In a separate bowl, sift together flour, baking powder, cinnamon, and salt. Add dry ingredients to the bowl with the wet ingredients a little at a time, alternating with root beer. Mix together until thoroughly combined.
  4. Scoop batter into cupcake liners, bout ¾ full. Bake for 15-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
  5. Cool cupcakes completely on a wire rack.
  7. In a deep bowl, cream softened (not melted) butter with hand mixer til light and fluffy. Add powdered sugar a little bit at a time, alternating with vanilla and root beer, until mixed.
  8. Spread or pipe frosting onto cooled cupcakes and sprinkle with chocolate sprinkles, if desired.
Recipe by Food Fun Family at