Description
Delicious Root Beer Float Cupcakes that combine the classic flavors of root beer and vanilla ice cream in a fun dessert.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) root beer soda
- ¼ cup (60 ml) milk
- 1 tbsp root beer concentrate (or extract)
- ½ cup cherry preserves or maraschino cherry filling (optional for a float twist)
- 1 cup (225 g) unsalted butter, softened (for frosting)
- 4 cups (480 g) powdered sugar (for frosting)
- 3–4 tbsp root beer soda (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1 tbsp root beer concentrate (for frosting)
- Whipped cream (fresh or canned, for topping)
- Maraschino cherries with stems (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla.
- Combine root beer, milk, and root beer concentrate in a measuring cup.
- Alternate adding dry ingredients and root beer mixture into the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Divide batter evenly among cupcake liners, filling about 2/3 full.
- Bake for 18–22 minutes, until a toothpick inserted comes out clean. Let cool completely.
- Using a small knife or cupcake corer, remove the center of each cupcake. Fill with cherry preserves for a float-style surprise (optional).
- Beat butter until creamy for the frosting.
- Gradually add powdered sugar, alternating with splashes of root beer soda.
- Mix in vanilla and root beer concentrate until smooth and fluffy.
- Frost cupcakes with a swirl of root beer frosting.
- Pipe or dollop whipped cream on top.
- Finish with a maraschino cherry for the classic float look.
Notes
- For a stronger root beer flavor, adjust the amount of root beer concentrate in the frosting.
- These cupcakes can be made a day in advance; just frost them before serving.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg