Root Beer Float Cupcakes (Print)
Fluffy vanilla treats with root beer notes and creamy, cloud-like buttercream capture a nostalgic soda fountain vibe.
# Ingredients:
→ For the Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 cup root beer soda
10 - 1/4 cup whole milk
11 - 1 1/2 teaspoons root beer concentrate
→ For the Root Beer Buttercream
12 - 1/2 cup unsalted butter, softened
13 - 2 1/2 cups powdered sugar, sifted
14 - 2 tablespoons root beer soda
15 - 1/2 teaspoon root beer concentrate
16 - 1/2 teaspoon vanilla extract
17 - Pinch of salt
→ For Garnishing (Optional)
18 - Whipped cream
19 - Maraschino cherries
20 - Paper straws, cut to size
# Instructions:
01 - Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until the mixture is light and fluffy, approximately 2-3 minutes.
04 - Add the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract and 1 teaspoon of root beer concentrate.
05 - In a small bowl, combine the root beer soda and whole milk.
06 - Alternately add the dry ingredients and the root beer-milk mixture to the butter mixture. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
07 - Divide the batter evenly among the prepared cupcake liners, filling each approximately 2/3 full.
08 - Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
09 - In a large bowl, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, beating well after each addition. Incorporate the root beer soda, 1/2 teaspoon of root beer concentrate, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
10 - Pipe or spread the prepared root beer buttercream onto the completely cooled cupcakes.
11 - If desired, garnish the frosted cupcakes with whipped cream, a maraschino cherry, and a cut paper straw.
# Pro Tips:
01 -
- Ready in under 45 minutes from start to finish
- Perfect balance of vanilla cake and authentic root beer flavor
- Simple ingredients you likely have on hand except for the root beer concentrate
02 -
- These cupcakes stay moist for up to 3 days when stored properly
- The root beer flavor develops and intensifies overnight
- Can be made ahead and frosted just before serving
03 -
- For the most authentic root beer float experience, pipe a swirl of buttercream around the edge of each cupcake, leaving a well in the center.
- Just before serving, fill the center with real whipped cream and top with a cherry to mimic the look of an actual float.