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Frosted root beer cupcakes topped with maraschino cherries on a cake stand beside a root beer float and striped paper straws.

Root Beer Float Cupcakes

Colleen
Soft root beer cupcakes topped with creamy root beer frosting and a cherry for a fun dessert inspired by the classic soda shop float.
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Prep Time 20 minutes
Cook Time 18 minutes
Frosting & Decorating 20 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 18
Calories 384 kcal

Ingredients
  

Cupcakes

  • ¾ cup butter softened
  • 1 ½ cups sugar
  • 3 large eggs room temperature
  • 1 tbsp root beer extract or 1 tsp root beer concentrate
  • ½ tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup root beer

Frosting

  • 1 cup butter softened
  • 3 cups powdered sugar
  • 1 tsp root beer extract or ¼ tsp root beer concentrate
  • 1 tsp vanilla extract
  • 2 to 3 tbsp root beer as needed
  • Maraschino cherries optional garnish
  • Paper straws optional garnish

Instructions
 

Cupcakes

  • Preheat oven to 350°F and line muffin pans with paper liners.
  • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time, mixing well after each addition.
  • Add root beer extract and vanilla extract.
  • Add the dry ingredients in batches, alternating with the root beer, and mix just until combined.
  • Fill each cupcake liner about ⅔ full.
  • Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.

Frosting

  • Beat butter, root beer extract, and vanilla extract until smooth and fluffy.
  • Gradually add powdered sugar, mixing until fully combined.
  • Add root beer, 1 tbsp at a time, until the frosting reaches a pipeable consistency.
  • Transfer frosting to a piping bag and frost cooled cupcakes.
  • Top with a cherry and a small cut paper straw, if desired.

Notes

  • Root beer extract or concentrate gives the cupcakes the strongest flavor. Root beer soda alone will be much more subtle.
  • Do not frost cupcakes until they are completely cool.
  • Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Let refrigerated cupcakes sit at room temperature for 15 to 20 minutes before serving.
  • Unfrosted cupcakes can be frozen for up to 2 months. Thaw before frosting.

Nutrition

Calories: 384 kcal | Carbohydrates: 52 g | Protein: 3 g | Fat: 19 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 75 mg | Sodium: 224 mg | Potassium: 39 mg | Fiber: 0.5 g | Sugar: 38 g | Vitamin A: 591 IU | Vitamin C: 0.01 mg | Calcium: 46 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.

Keyword cupcake recipe, root beer cupcakes, root beer float cupcakes, root beer frosting, soda shop dessert
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