Here you have it… A tasty root beer float in cupcake form. Don’t these little cakes scream summer? I think they do and they will make for a great dessert at our summer bbqs this year.
Root Beer Float Cupcakes
The hubby and I are big root beer float fans. If I had a dime for every time we have enjoyed a tall old fashioned style root beer float, I would be one wealthy woman, ha ha!
Root beer floats bring back so many great memories for me. My grandfather would enjoy a root beer float at home quite often. Floats were one of his favorite evening desserts. I recall not being too fond of the flavors when I was very young but when I got a bit older, they became one of my favorite summer time treats.
The vanilla ice cream combined with root beer is just perfect in a float so I thought to myself.. Why not in a cupcake? I am always on the hunt for cupcakes or cake that the hubby would enjoy. He is not a cake or cupcake person unless I make something different like our CopyCat Cracker Barrel Coca-Cola Cake. He loves root beer and he LOVED these cupcakes. In fact, he ate most of the batch I made. I did manage to score a few for our neighbors before he finished them off.
These root beer float cupcakes are moist and have a bit of the root beer flavor. I then topped them with a yummy root beer flavored buttercream frosting. They were a perfect combination of flavors, not overwhelming at all.
I made my root beer float cupcakes from scratch. They are very simple to toss together. You will have them in the oven baking in just a few minutes time. The only thing you may not have in your pantry is the root beer concentrate and the root beer soda.
3/4 cup softened Butter
2 1/2 cup Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 cup Sugar
1 tbsp Root Beer Extract or 1 tsp Root Beer Concentrate
1/2 tsp Vanilla
1 cup Root Beer
1 cup softened Butter
3 cup Powdered Sugar
3 tbsp Root Beer
1 tsp Root Beer Extract or 1/4 tsp Root Beer Concentrate
1 tsp Vanilla
Line muffin pans with paper liners.
Preheat oven to 350.
Stir together flour, salt and baking powder.
Cream together butter and sugar until fluffy.
Mix in eggs, root beer extract and vanilla.
Gradually add in flour and root beer until just combined.
Fill each cup about 2/3 full.
Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes before transferring to wire rack to cool completely.
Whip butter, root beer extract and vanilla for frosting until fluffy.
Gradually add powdered sugar.
Add root beer until you reach desired consistency.
Transfer to piping bag and frost each cupcake.
Top with a cherry and cut straw (optional).
Are you a fan of root beer floats?