Root Beer Float Cupcakes
Take a trip down memory lane with Root Beer Float Cupcakes. Try this delightful recipe and savor the flavors of a favorite childhood treat.
Ingredients
Cupcakes
- ¾ cup butter softend
- 3 eggs
- 2 ½ cup flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cup sugar
- 1 tbsp root beer extract or 1 tsp root beer concentrate
- ½ tsp vanilla
- 1 cup root beer
Frosting
- 1 cup butter softend
- 3 cup powdered sugar
- 3 tbsp root beer
- 1 tsp root beer extract or 1/4 tsp root beer concentrate
- 1 tsp vanilla
Instructions
Cupcakes
- Line muffin pans with paper liners.
- Preheat oven to 350.
- Stir together flour, salt and baking powder.
- Cream together butter and sugar until fluffy.
- Mix in eggs, root beer extract, and vanilla.
- Gradually add in flour and root beer until just combined.
- Fill each cup about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- Whip butter, root beer extract, and vanilla for frosting until fluffy.
- Gradually add powdered sugar.
- Add root beer until you reach the desired consistency.
- Transfer to a piping bag and frost each cupcake.
- Top with a cherry and cut straw (optional).
Nutrition
Calories: 558 kcal | Carbohydrates: 78 g | Protein: 3 g | Fat: 27 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 72 mg | Sodium: 320 mg | Potassium: 41 mg | Fiber: 1 g | Sugar: 57 g | Vitamin A: 828 IU | Vitamin C: 0.01 mg | Calcium: 63 mg | Iron: 1 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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