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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.

Ingredients

Scale
  • For the Cupcakes:
  • 1 box (15 oz) vanilla cake mix
  • 1 cup root beer
  • 1 tbsp root beer extract
  • 1/2 cup vegetable oil
  • 3 large eggs
  • For the Root Beer Buttercream:
  • 1 cup salted butter, softened
  • 1 tbsp root beer extract
  • 4–5 cups powdered sugar
  • 3–4 tbsp root beer
  • Optional Garnish:
  • Maraschino cherries
  • Mini paper straws

Instructions

  1. Preheat oven to 375°F (190°C). Line a cupcake tin with paper liners.
  2. In a large bowl, mix together cake mix, root beer, root beer extract, oil, and eggs until smooth.
  3. Fill each cupcake liner 2/3 full with batter.
  4. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  5. For the frosting, beat softened butter with root beer extract and 3 tablespoons of root beer until creamy.
  6. Gradually add powdered sugar, beating until smooth and fluffy. Add more root beer if needed to reach desired consistency.
  7. Pipe frosting onto cooled cupcakes using a piping bag fitted with a tip of your choice.
  8. 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

Find it online: https://yumfoodusa.com/root-beer-float-cupcakes/