Root Beer Float Cupcakes

Your childhood favorite root beer float and frosted cupcakes come together in these Root Beer Float Cupcakes. A super delicious and fun summer dessert mash-up!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: Cake Mix Cupcakes, Frosted Cupcakes, Root Beer Float Cupcakes

Servings: cupcakes

Ingredients

For the Cupcake Batter

15.25 box vanilla cake mix
1 cup root beer
1/3 cup vegetable oil
3 large eggs
1/2 teaspoon root beer extract

For the Frosting

1 cup (2 sticks) salted butter , softened
5-6 cups powdered sugar
2-3 tablespoons root beer
1/4 teaspoon root beer extract

For Garnish

maraschino cherries , for topping
red paper straws , cut to 2-inch length pieces, for topping

Instructions

Preheat the oven to 350 degrees F and line a muffin pan with cupcake liners. Set aside.
Prepare the cake batter by combining the cake mix, root beer, vegetable oil, eggs, and root beer extract in a large mixing bowl. Use a hand mixer and beat for 30 seconds on low and then on medium speed for about 2 minutes.
Pour the batter evenly into the cupcake liners, 3/4 of the way full.
Transfer to the oven and bake for 19-21 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and set the cupcakes aside to cool completely.
To make the frosting, beat the salted butter until it's creamy, about 1 minute. Turn the mixer to low speed and slowly add in the powdered sugar, mixing it until well blended.
Mix in the root beer and extract. Beat until just combined. Add more root beer or powdered sugar until you reach a good consistency.
Turn the mixer to high speed and beat for 5 minutes or until very light and fluffy. (This is easiest with a stand mixer using the paddle attachment.) The frosting should end up thick, but loose enough to pipe.)
Make sure the cupcakes are completely cooled before frosting. Frost with a piping bag and desired tip (I used tip Wilton 1M).
Top with a maraschino cherry and a tiny straw. Serve and enjoy!

Nutrition