Root Beer Float Cupcakes
These Root Beer Float Cupcakes are a nostalgic dream come true! Easy to make, incredibly delicious, and perfect for any occasion.
Equipment
- Oven
- Muffin tin
- Large bowl
- Cookie scoop (optional)
- Toothpick
- Mixer
- Piping bag (optional)
Ingredients
Cupcakes:
- 1 box vanilla cake mix I prefer a good quality one for the best flavor!
- 1 cup root beer soda Don't use diet – the sugar is key to the flavor!
- 2 large eggs
- 1 teaspoon root beer extract or vanilla extract optional, but adds a nice boost!
Frosting:
- 1 cup unsalted butter softened (Make sure it's really soft for easy beating!)
- 2.5 cups powdered sugar
- 2-3 tablespoons heavy cream or milk Start with 2 and add more for desired consistency
- 1 teaspoon vanilla extract
- 0.25-0.5 teaspoon root beer extract optional, for extra root beer punch!
Garnish:
- Maraschino cherries
- Mini straws or crushed root beer candies optional, but adds a fun touch!
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, combine the cake mix, root beer soda, eggs, and extract (if using). Beat on medium speed for about 2 minutes, until everything is well combined. Don't overmix!
- Fill each cupcake liner about ⅔ full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely in the pan before frosting.
- While the cupcakes cool, make the frosting! Beat the softened butter until it's light and fluffy. Gradually add the powdered sugar, then the vanilla and root beer extract (if using). Add the cream or milk, one tablespoon at a time, until you reach your desired consistency.
- Once the cupcakes are completely cool, frost them generously.
- Garnish with a maraschino cherry and a mini straw (or crushed root beer candies) and you’re ready to enjoy!
Notes
Try substituting the vanilla cake mix with chocolate for a mocha root beer cupcake. You could also add chocolate chips to the batter. For a more intense root beer flavor, increase the extract. Store frosted cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They freeze well too – just wrap them individually in plastic wrap before storing them in a freezer-safe bag or container for up to 2 months.