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Root Beer Float Cupcakes with Root Beer Frosting

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About a week ago, I had an inkling to do some Saturday afternoon baking. I wasn’t sure exactly what I wanted to make…but there was a case of root beer in my kitchen that was calling out to me, so I scoured through the cookbooks on my shelves to find a recipe that might suit my fancy. Although the cook book had no photo and this recipe was simply a variation on another cupcake, I could picture them in my mind…looking something like this:

root beer float cupcakes with root beer frosting

The kids had a blast watching these cupcakes bake – the carbonation in the cupcakes bubbled up and popped while they baked. The finished cupcakes were more dense than your typical cake mix recipe, and they had fun little bubble holes.

root beer float cupcakes with root beer frosting

The real winner with these cupcakes, though, was the frosting. Absolutely incredible.

We’ll be making these root beer float cupcakes again and again.

root beer float cupcakes with root beer frosting

Root Beer Float Cupcakes with Root Beer Frosting

5.0 from 2 reviews
Root Beer Float Cupcakes with Root Beer Frosting
 
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Ingredients
  • 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
Instructions
  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.
  6. TO MAKE FROSTING:
  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.

 

root beer float cupcakes with root beer frosting

I found this recipe in the cookbook that I own called Crazy About Cupcakes by Krystina Castella. I can’t wait to make the rest of the cupcakes in the book!

root beer float cupcakes with root beer frosting

 

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About Lolli

Lolli has written 3739 post in this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. (Formerly Better in Bulk)

Comments

  1. You could totally use a cake mix! If I were to do it, I’d use a yellow cake mix because of the vanilla flavor, but I’m sure a white cake mix would be great as well.

  2. Hi I was wondering if you could use a cake mix out of a box then add the root beer flavoring to it then make the frosting if you can what would you use flavor of cake and how much of anything else

  6. I just ran across this recipe of yours and am going to try them out. But am going to substitute the vanilla for JR Watkins Rootbeer extract.

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