Root Beer Float Cupcakes

Root Beer Float Cupcakes

Bring the old-fashioned flavor of root beer to the muffin pan with these incredible cupcakes. Root beer extract is usually shelved along with the vanilla on supermarket shelves, but if you cannot find it, check the cake-crafting section of a craft supply store.

Recipe from Better Homes and Gardens
SERVINGS
24
SERVING SIZE
1  cupcake
YIELD
24 (2-1/2 inch) cupcakes
PREP TIME
45 mins

Root Beer Float Cupcakes

Bring the old-fashioned flavor of root beer to the muffin pan with these incredible cupcakes. Root beer extract is usually shelved along with the vanilla on supermarket shelves, but if you cannot find it, check the cake-crafting section of a craft supply store.

Root Beer Float Cupcakes
SERVINGS
24
SERVING SIZE
1  cupcake
YIELD
24 (2-1/2 inch) cupcakes
PREP TIME
45 mins
Ingredients
  • 3/4  cup butter
  • 3   eggs
  • 2 1/2  cups all-purpose flour
  • 2 1/2  teaspoons baking powder
  • 1/2  teaspoon salt
  • 1 1/2  cups sugar
  • 1   tablespoon root beer extract
  • 1/2  teaspoon vanilla
  • 1 1/4  cups root beer
  • 1   recipe Float Frosting
  • 24   root beer-flavor hard candies (optional)
  • 12   colorful straws, cut in half (optional)
Float Frosting
  • 1/4  cup butter
  • 3/4  cup vanilla ice cream
  • 1/2  teaspoon vanilla
  • 4   cups powdered sugar

Related Video
How to Make Choose-a-Frosting Cupcakes

When planning an event you want there to be something for everyone. Want to know the secret for pulling that off? Learn how to make choose-a-frosting cupcakes!

Directions
1. 
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
3. 
Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. 
Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. 
Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.
Float Frosting
1. 
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
3. 
Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. 
Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. 
Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.

nutrition information

Per Serving: cal. (kcal) 268, Fat, total (g) 9, chol. (mg) 49, sat. fat (g) 5, carb. (g) 45, Monosaturated fat (g) 2, sugar (g) 35, pro. (g) 2, vit. A (IU) 292, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 155, Potassium (mg) 35, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top