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Root Beer Float Cupcakes

Bring the old-fashioned flavor of root beer to the muffin pan with these incredible cupcakes. Root beer extract is usually shelved along with the vanilla on supermarket shelves, but if you cannot find it, check the cake-crafting section of a craft supply store.

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3.5 by 186 people

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  • Makes: 24 servings
  • Serving Size: 1 cupcake
  • Makes: 24 (2-1/2 inch) cupcakes
  • Prep: 45 mins
  • Stand: 30 mins
  • Bake: 15 mins to 17 mins 350°F

Root Beer Float Cupcakes

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
  3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
  4. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.

Float Frosting

Directions

  1. Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.

Nutrition Facts (Root Beer Float Cupcakes)

  • Per serving:
  • 268 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 49 mg chol.,
  • 155 mg sodium,
  • 45 g carb.,
  • 0 g fiber,
  • 35 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (3)

186 Ratings
1099 Days Ago
It took awhile to find root beer extract. The icing was not good at all. The cake was rather bland. I won't make these again so I can't take Kat's advice and add extract to the icing. My nephews hated the cupcakes but loved the root beer barrel candies.
1362 Days Ago
My icing turned out nothing like the picture above. it was very drippy - good, but drippy. I also ended up adding extract to the icing just to add to that root beer goodness of the cupcakes, because I found that you didn't really taste the root beer in the cupcake until the aftertaste kicked in. This is still a good, and fun, recipe though. I'll make it again.
1466 Days Ago
These were delightful. They delivered exactly what they promised - a rootbeer float in a cupcake. I took them to an awards ceremony for my 12 year old son and they were a huge hit with the kids.

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