Root Beer Float Cupcakes

Home » Recipes » Root Beer Float Cupcakes
| |

Before we experimented with making root beer float ice cream, we had perfected this fun Root Beer Float Cupcake recipe as an easy kids’ kitchen project.

Root Beer Float Cupcake Recipe

My mom is one of those women who are incredibly hard to shop for; she’s very low-maintenance, she doesn’t have hobbies, and she tends to buy whatever few things she’s actually interested in owning! (Sheesh.) I’ve scored a few times, picking up a book or cd, and of course — anything with a granddaughter flair added — but this year, we’re going the experience route.

We planned on treating Nana to a picnic lunch near the beach, but the weather had other plans, so we moved the picnic into the playroom! And what’s a birthday picnic without dessert?! My mom and her husband are root beer fanatics — to the point where Ella refers to A&W as “the beer store.” (Imagine my surprise when she first shouted out, “That’s the beer store! I love the beer store!” when we were driving by…) The Butch Bakery Cookbook‘s Root Beer Float cupcake seemed like the perfect treat for the occasion.

Baking cupcakes with kids is a great learning opportunity. It is such a rewarding way to practice and learn about:

  • Sequencing (recipes follow a pattern)
  • One-to-one correspondance (placing batter into each muffin liner)
  • Practical life skills, such as stirring, cracking an egg, measuring, cleaning up, etc.
  • Counting (for measurements, eggs, cupcake liners, etc.)
  • Fractions (for older children)
  • Chemistry (how each ingredient plays a part in the recipe working)


Root Beer Float Cupcake Ingredients

Root Beer Frosting Ingredients

Scroll down to the printable recipe card for full measurements.

How to Make Root Beer Cupcakes

Preheat oven to 350F and line a cupcake tray with liners.

In a medium mixing bowl, combine the flour, baking powder and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat the butter and sugar for 2-3 minutes until fluffy.

Add the eggs, root beer and heavy cream until completely combined.

Stir in the dry ingredients until just combined.

Portion out 1/4 cup of batter into each cupcake liner and bake for 22 minutes, or until an inserted toothpick comes out clean.

To make the root beer frosting, combine the butter, powdered icing sugar and heavy cream for 2 minutes. Adjust the consistency by adding more sugar for a stiffer frosting or more cream for a softer frosting. Add the root beer extract to taste.

Use an offset spatula to apply 2 Tablespoons of frosting to each cooled cupcake.

Grab your free printable for our Root Beer Cupcakes recipe:

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.

Yield: 24 cupcakes

Root Beer Float Cupcakes

Root Beer Float Cupcakes

A delicious root beer cupcake with homemade root beer frosting is the ultimate dessert for the Root Beer fan in your life.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

Cupcake Ingredients:

  • 1 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 8 Tbsp unsalted butter, softened
  • 3/4 cup sugar (we used demerrera, but I think its safe to say the cookbook meant white granulated)
  • 2 large eggs
  • 2 tsp root beer extract
  • 1/4 cup root beer
  • 1/4 cup heavy cream

Root Beer Frosting Ingredients

  • 1 cup butter, room temperature
  • 3-4 cups powder sugar
  • 3/4 cup heavy cream
  • 1-2 teaspoons Root Beer Extract

Instructions

  1. Preheat oven to 350F and line a cupcake tray with liners.
  2. In a medium mixing bowl, combine the flour, baking powder and salt. Set aside.
  3. In a large mixing bowl, use an electric mixer to beat the butter and sugar for 2-3 minutes until fluffy.
  4. Add the eggs, root beer and heavy cream until completely combined.
  5. Stir in the dry ingredients until just combined.
  6. Portion out 1/4 cup of batter into each cupcake liner and bake for 22 minutes, or until an inserted toothpick comes out clean.
  7. To make the root beer frosting, combine the butter, powdered icing sugar and heavy cream for 2 minutes. Adjust the consistency by adding more sugar for a stiffer frosting or more cream for a softer frosting. Add the root beer extract to taste.
  8. Use an offset spatula to apply 2 Tablespoons of frosting to each cooled cupcake.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 585Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 161mgCarbohydrates: 114gFiber: 0gSugar: 107gProtein: 2g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

Pin this Recipe for Later

Please leave a comment on the blog or share a photo on Pinterest



What’s your favourite type of celebration cupcakes?

For more scrumptious cupcakes, check out our full cupcake recipe collection here:

For more decadent desserts, check out our full dessert recipe collection here:

Original image from 2014:

Similar Posts

9 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.