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Root Beer Float Cupcakes

Root Beer Float Cupcakes

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These Root Beer Float Cupcakes are fluffy and delicious thanks to a can of root beer, topped with a buttercream frosting. With just a few ingredients you have a dessert that is reminiscent of your favorite frosty drink!

root beer float cupcakes

My family and I are huge root beer float fans. It seems to be more of a summer time drink. That’s why I made our favorite beverage into an anytime cupcake: Root Beer Float Cupcakes!

root beer float cupcakes

Of course, if you have no idea what a root beer float is, let me explain. A root beer float is quite simply a glass of icy cold root beer with creamy vanilla ice cream scooped inside. They’re best in a frosty mug.

These Root Beer Float cupcakes are moist and flavorful, thanks to the root beer in the cake batter. We then make a delicious root beer buttercream frosting. I took a lot of time to make sure that root beer flavors are not too overwhelming.

root beer float cupcakes

How to Make Root Beer Cupcakes:

Here’s what you need:

Root Beer
White Cake Mix
Butter
Powdered Sugar

root beer float cupcakes

Of course, to get started we need to preheat the oven to 375 and get your cupcake pan ready with liners.

Place the 2 cups of root beer for the buttercream in a saucepan and set over high heat. Bring to a boil and then reduce heat to medium to simmer until the root beer is reduced to approximately 1/2 cup.

Pour your root beer syrup into a mason jar or other covered container and place in the fridge to cool until you are ready to make your frosting.

In a large mixing bowl, beat together the root beer and white cake mix for 2 minutes, until light and completely combined.

root beer float cupcakes

Use a cookie scoop to portion out the cupcake batter into the prepared liners. I like to use a cookie scoop because this way all of your root beer float cupcakes are even.

root beer float cupcakes

Bake the cupcakes for 18-22 minutes, until an inserted toothpick comes out clean.

root beer float cupcakes

While your cupcakes are cooling, make your buttercream frosting.

Place the butter and sugar in a large mixing bowl and beat together for 2 minutes until completely combined.

Add 2 Tablespoons of the reduced root beer syrup, then taste and adjust with more root beer syrup. This will make the frosting softer and more flavourful.

Scoop the frosting into a piping bag and twist the end to secure.

I recently shared with you in my conversation heart cookie recipe a great trick to scooping your frosting into the piping bag, so be sure to check that out.

Snip 1” off the bottom of the piping bag and then swirl the buttercream onto of each cupcake, starting at the edges and moving into the center.

root beer float cupcakes

You can garnish your root beer float cupcakes with a maraschino cherry and maybe a little straw.

root beer float cupcakes
root beer float cupcakes

Root Beer Float Cupcakes Recipe

Yield: 24
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
These Root Beer Float Cupcakes are fluffy and delicious thanks to a can of root beer, topped with a buttercream frosting. With just a few ingredients you have a dessert that is reminiscent of your favorite frosty drink!

Ingredients

  • Root Beer Cupcakes
  • 1 cup root beer
  • 1 box white cake mix
  • For the buttercream:
  • 2 cups root beer (or use 1 teaspoon root beer extract plus 2-3 Tablespoons milk)
  • 1 cup butter
  • 3-4 cups powdered icing sugar

Instructions

    1. Preheat oven to 375F.
    2. Line two muffin pans with cupcake liners.
    3. Place the 2 cups of root beer for the buttercream in a saucepan and set over high heat.
    4. Bring to a boil and then reduce heat to medium to simmer until the root beer is reduced to approximately 1/2 cup.
    5. Pour into a mason jar and place in the fridge to cool.
    6. In a large mixing bowl, beat together the root beer and white cake mix for 2 minutes, until light and completely combined.
    7. Use a cookie scoop to portion out the cupcake batter into the prepared liners.
    8. Bake the cupcakes for 18-22 minutes, until an inserted toothpick comes out clean.
    9. Cool the cupcakes completely as you prepare the buttercream.
    10. Place the butter and icing sugar in a large mixing bowl and beat together for 2 minutes until completely combined.
    11. Add 2 Tablespoons of the reduced root beer syrup, then taste and adjust with more root beer syrup. This will make the frosting softer and more flavourful.
    12. Scoop the frosting into a piping bag and twist the end to secure.
    13. Snip 1” off the bottom of the piping bag and then swirl the buttercream onto of each cupcake, starting at the edges and moving into the centre.
    14. Place a maraschino cherry on top of each cupcake.

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