Capturing the charm of a classic soda fountain treat, these Root Beer Float Cupcakes are a whimsical, nostalgic dessert that’s as fun to look at as it is to eat. With a moist vanilla-root beer cake base and a creamy root beer buttercream frosting, each cupcake is topped with a cherry and striped straw—bringing the iconic float to life in handheld form. Perfect for birthdays, summer gatherings, or retro-themed parties, they’re a delightful fusion of flavor and flair.

Why You’ll Love This Recipe

These cupcakes combine familiar flavors with a playful presentation, making them a standout dessert for all ages. The root beer-infused cake is light and fluffy, enhanced by the aromatic depth of root beer extract. Paired with a sweet and silky buttercream frosting that echoes the float’s signature taste, the result is both indulgent and fun. Thanks to the use of cake mix, the recipe comes together quickly, making it ideal for last-minute baking or entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes

vanilla cake mix (15 oz box)
root beer
root beer extract
vegetable oil
large eggs

For the Root Beer Buttercream

salted butter, softened
root beer extract
powdered sugar
root beer

Optional Garnish

maraschino cherries
mini paper straws

Directions

Preheat oven to 375°F (190°C). Line a standard cupcake tin with paper liners.
In a large mixing bowl, combine the vanilla cake mix, root beer, root beer extract, vegetable oil, and eggs. Mix until smooth and well combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
To make the frosting, beat the softened butter with the root beer extract and 3 tablespoons of root beer until creamy.
Gradually add powdered sugar, beating until fluffy. Add additional root beer if needed to reach your desired consistency.
Pipe the frosting onto cooled cupcakes using a piping bag fitted with your preferred tip.
Garnish each cupcake with a maraschino cherry and a mini striped paper straw for a soda-fountain-inspired look.

Servings and timing

Servings: 24 cupcakes
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories per serving: 266 kcal

Variations

Float center: Fill the center of each cupcake with whipped cream or marshmallow fluff to mimic the “float” element.
Chocolate twist: Use chocolate cake mix for a chocolate-root beer combination similar to classic root beer candies.
Mini cupcakes: Make bite-sized versions by baking in mini cupcake tins; reduce baking time accordingly.
Cream soda version: Substitute root beer with cream soda and use cream soda extract for a twist on the theme.
Homemade cake base: Replace the mix with a homemade vanilla cake batter if preferred.

Storage/Reheating

Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Freezing: Freeze unfrosted cupcakes for up to 1 month. Thaw completely before decorating.
Reheating: Not recommended. Serve cupcakes at room temperature for best texture and flavor.

FAQs

Can I use diet root beer?

Yes, but regular root beer will provide a stronger flavor and richer texture due to the sugar content.

Where can I find root beer extract?

Root beer extract is commonly available in the baking aisle of well-stocked grocery stores or online.

Do I need to use salted butter?

Salted butter balances the sweetness of the frosting, but unsalted butter can be used with a pinch of salt added.

Can I make the cupcakes ahead of time?

Yes, bake the cupcakes a day in advance and store them unfrosted. Frost and decorate the day of serving.

Can I use whipped cream frosting?

Yes, but root beer buttercream holds its shape better for decorating and storing.

What tip should I use for piping?

A large round or star tip works well to mimic the swirl of whipped cream on a float.

Can I fill the cupcakes?

Yes, you can core the center and fill with whipped cream or vanilla pudding for a “float” effect.

Will the frosting taste like soda?

The frosting has a sweet, subtle root beer flavor—similar to a float, especially when paired with the cupcake base.

Are these cupcakes suitable for kids?

Absolutely. They’re fun, colorful, and made with soda—an instant hit with kids.

Can I make a cake instead?

Yes, pour the batter into a 9×13-inch pan and adjust the baking time to 28–32 minutes. Frost as desired.

Conclusion

Root Beer Float Cupcakes are a creative and flavorful twist on a classic dessert drink, combining the best of both worlds into one whimsical treat. With their soda-inspired flair, moist cake texture, and creamy root beer frosting, they’re guaranteed to bring a smile to anyone who tastes them. Whether for a themed party or a fun baking project, these cupcakes are a sweet throwback that never goes out of style.

Root Beer Float Cupcakes

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These nostalgic Root Beer Float Cupcakes capture the magic of a soda fountain classic with a fluffy vanilla-root beer cake and creamy root beer buttercream frosting, topped with a cherry and striped straw for a whimsical finish.

Author: Mari
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Line a cupcake tin with paper liners.
In a large bowl, mix together cake mix, root beer, root beer extract, oil, and eggs until smooth.
Fill each cupcake liner 2/3 full with batter.
Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
For the frosting, beat softened butter with root beer extract and 3 tablespoons of root beer until creamy.
Gradually add powdered sugar, beating until smooth and fluffy. Add more root beer if needed to reach desired consistency.
Pipe frosting onto cooled cupcakes using a piping bag fitted with a tip of your choice.
Garnish each cupcake with a maraschino cherry and a mini striped paper straw for a classic root beer float look.

Notes

Root beer extract boosts flavor—don’t skip it!
Use gel food coloring for a soft soda-inspired hue if desired.
Chill frosted cupcakes slightly before serving on hot days.

Nutrition

Serving Size: 1 cupcake
Calories: 266 kcal
Sugar: 29g
Sodium: 220mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 0g
Protein: 2g
Cholesterol: 42mg