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4 from 9 votes

Root Beer Float Cupcakes

Ingredients

  • Cupcakes:
  • 3/4 cup softened Butter
  • 3 Eggs
  • 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
  • Frosting:
  • 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

Instructions

  • 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).