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

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Servings: 24
Serving size: 1  cupcake
Yield: 24 (2-1/2 inch) cupcakes
Prep Time: 45 mins
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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

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 to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.

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 (g) 28, Cobalamin (Vit. B12) (g) 0, sodium (mg) 155, Potassium (mg) 35, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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