All the goodness of a classic root beer float in cupcake form! This fun and tasty spin on a classic root beer float packs the delicious old-fashioned flavor of root beer into a moist cupcake that makes a cute and creative treat. These easy-to-make cupcakes scream summer with their festive touches and each bite will bring you back to the soda fountain. Celebrate summer with this nostalgic treat that’s sure to be a hit at any BBQ, pool party, or cookout.
Makes 18 cupcakes
Ingredients
Root Beer Cupcakes
2½ cups all-purpose flour
1 Tbsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1½ cups granulated sugar
3 large eggs
1 Tbsp root beer extract or 1 tsp root beer concentrate (I used concentrate)
½ tsp pure vanilla extract
½ cup root beer
½ cup whole milk
Root Beer Cream Cheese Frosting
½ cup unsalted butter, softened
1 8oz pkg cream cheese, softened
2 Tbsp root beer
2¼ tsp root beer extract or ¾ tsp root beer concentrate (I used concentrate)
½ tsp pure vanilla extract
4 cups confectioners’ sugar
Maraschino cherries and paper straws for decorating, optional
Directions
Root Beer Cupcakes
Preheat oven to 350°F. Line two muffin pans with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, use an electric handheld mixer to beat the butter on high speed for 30 seconds. Add in the sugar and beat for another 2 minutes until fluffy.
Add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Then beat in the root beer extract or concentrate and vanilla.
Gradually add in the flour mixture, alternating with the root beer and whole milk, beating on low speed after each addition just until combined.
Spoon the batter into the prepared muffin pans, filling each cup about ¾ full.
Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely before frosting.
Root Beer Cream Cheese Frosting
In a large bowl, use an electric handheld mixer to beat the butter, cream cheese, root beer, root beer extract, and vanilla extract together until creamy.
Gradually add the confectioners’ sugar and beat until soft peaks form.
Transfer the frosting to a piping bag and frost each cupcake. Decorate as desired. Store in the refrigerator until ready to serve.