Root Beer Float Cupcakes bring the old-fashioned flavor of root beer to a cupcake dessert. Each bite of this sweet cupcake recipe will take you back to the soda fountain!

Source: Better Homes and Gardens
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Root Beer Float Cupcakes

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Root Beer Float Cupcakes)

268 calories; 9 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 49 mg cholesterol; 155 mg sodium. 35 mg potassium; 45 g carbohydrates; 0 g fiber; 35 g sugar; 2 g protein; 0 g trans fatty acid; 292 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Float Frosting

Ingredients

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Directions

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  • 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.

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Reviews (3)

114 Ratings
  • 5 star values: 55
  • 4 star values: 21
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 19
Rating: Unrated
02/18/2013
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.
Rating: Unrated
06/02/2013
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.
Rating: Unrated
02/19/2014
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.
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