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Root Beer Float Cupcakes

These Root Beer Float Cupcakes capture all the nostalgic flavor of a classic root beer float — soft, fluffy vanilla-root beer cupcakes topped with creamy root beer frosting. Sweet, fizzy, and fun, they’re the perfect dessert for parties, birthdays, or anytime you want a playful twist on a soda shop favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Ingredients
  

For the Cupcakes:

  • ¾ cup unsalted butter softened
  • 1½ cups sugar
  • 3 eggs
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon root beer extract or 1 teaspoon root beer concentrate
  • ½ teaspoon vanilla extract
  • 1 cup root beer

For the Frosting:

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 3 tablespoons root beer
  • 1 teaspoon root beer extract or ¼ teaspoon root beer concentrate
  • 1 teaspoon vanilla extract

Instructions
 

Preheat the oven:

  • Set your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Cream the butter and sugar:

  • In a large bowl, beat softened butter and sugar together until light and fluffy (about 2–3 minutes).

Add eggs and flavoring:

  • Beat in eggs one at a time, followed by root beer extract and vanilla extract.

Combine dry ingredients:

  • In a separate bowl, whisk together flour, baking powder, and salt.

Add wet and dry ingredients alternately:

  • Gradually add the dry mixture to the butter mixture, alternating with the root beer.
  • Begin and end with flour, mixing just until combined.

Bake:

  • Divide batter evenly among cupcake liners, filling each about ⅔ full.
  • Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool completely on a wire rack before frosting.

Make the frosting:

  • In a mixing bowl, beat butter until creamy.
  • Gradually add powdered sugar, alternating with root beer, until smooth and fluffy.
  • Mix in root beer extract and vanilla until fully incorporated.

Frost and serve:

  • Pipe or spread frosting onto cooled cupcakes.
  • Optional: Garnish with a mini straw, cherry, or drizzle of root beer glaze for a float-style finish.

Notes

  • Flavor boost:
    For stronger root beer flavor, use concentrate instead of extract — but reduce the amount slightly to avoid bitterness.
  • Make-ahead:
    Cupcakes can be baked a day ahead and stored covered at room temperature. Frost just before serving.
  • Frosting texture:
    If frosting is too thick, add a teaspoon of root beer at a time until smooth; if too thin, add more powdered sugar.
  • Serving idea:
    For a fun twist, serve cupcakes chilled with a small scoop of vanilla ice cream on top.
  • Storage:
    Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.