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A close-up of a cupcake in a red wrapper, topped with a swirl of white frosting—perfect for Father's Day cupcake ideas. Other similar cupcakes are blurred in the background on a white surface.

Root Beer Float Cupcakes Recipe

Make Root Beer Float Cupcakes with cake mix for a fun, nostalgic dessert. These fluffy cupcakes are easy to bake and perfect for parties or summer treats.

Course desserts
Cuisine American
Keyword Root Beer Cupcakes, root beer float cupcakes, root beer float cupcakes with cake mix
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 24
Author momma lew

Ingredients

For the cupcakes:

  • 1 cup root beer
  • 1 box white cake mix

For the frosting:

  • 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 the oven to 375 degrees and get your cupcake pan ready with paper liners. 
  2. Place the 2 cups of root beer for the buttercream in a saucepan and set over high heat. 
  3. Bring to a boil and then reduce heat to medium to simmer until the root beer is reduced to approximately 1/2 cup. 
  4. 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. 
  5. In a large mixing bowl, beat together with an electric mixer the root beer, reserving 2 tbsp and white cake mix for 2 minutes, until light and completely combined.
  6. Use a cookie scoop to portion out the cupcake batter into the prepared cupcake liners. 
  7. Bake the cupcakes for 18-22 minutes, until an inserted toothpick comes out clean.
  8. Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
  9. While your cupcakes are cooling, make your homemade frosting. 
  10. Place the butter and sugar in a large mixing bowl and beat together for 2 minutes until completely combined.
  11. Add 2 Tablespoons of root beer, then taste and adjust with more root beer. 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 frost cupcakes, starting at the edges and moving into the center of the cupcakes.
  14. Add a maraschino cherry on top of each cupcake for the full root beer float experience.

Recipe Notes

Store the cupcakes in an airtight container at room temperature for up to two days or in the refrigerator for up to four days.