Root beer Float Cupcakes

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Chocolate cupcakes with root beer extract and fluffy vanilla frosting

Ever since I discovered root beer extract I have been dying to make these cupcakes. Root beer is reminiscent of summer to me.  I love root beer but I don’t drink it often because of the added calories. Last week at the lake I enjoyed several thirst-quenching bottles. For lunch we would hop in the boat and drive across the lake to a little restaurant/shop called Miller’s Landing. I indulged myself with Oreo milkshakes, chicken strips, French fries and root beer; not all at once of course.

Chocolate cupcakes with root beer extract and fluffy vanilla frosting

So these Root beer cupcakes are perfectly reminiscent of the lake. This is a chocolate based cupcake loaded with root beer flavor and topped with a fluffy whipped vanilla frosting. I have kind of been into the fluffy whipped frostings lately. The root beer flavor comes from a liquid called root beer concentrate. I searched high and low for it but ended up finding it at Walmart! These cupcakes are really easy to make and are sure to be a crowd pleaser!

Chocolate cupcakes with root beer extract and fluffy vanilla frosting

Print

Root beer Float Cupcakes

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 24 cupcakes

Ingredients

For the cupcakes

  • 1 box Chocolate cake mix
  • 3 Large eggs
  • 1/4 C Water
  • 1/2 C Milk
  • 1/2 C Vegetable oil
  • 1/2 C Sour cream
  • 1 tsp Pure vanilla extract
  • 3 tsp Root beer concentrate

For the frosting

  • 1 1/2 cup unsalted butter, cold.
  • 5 cups powdered sugar
  • 2 1/2 teaspoons pure vanilla extract
  • 2 tablespoons heavy whipping cream (or milk)

Instructions

  1. Preheat Oven to 350° F.
  2. Combine cake mix with all ingredients. Beat on medium speed until well combined.
  3. Line a muffin pan with cupcake liners and fill each cup 2/3 full of batter.
  4. Bake at 350° for 12-15 minutes. Check for doneness by inserting a toothpick in the middle of the cupcake. If the toothpick comes out clean, your cupcakes are done.
  5. Allow cupcakes to cool for five minutes before transferring to a wire rack to cool them completely.
  6. For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.
  7. Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
  8. Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
  9. Add last 1 cup powdered sugar along with the heavy whipping cream. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
  • Category: Cupcakes
  • Method: Baked
  • Cuisine: American

Keywords: Rootbeer cake, Rootbeer cupcakes

Chocolate cupcakes with root beer extract and fluffy vanilla frosting

 

There is something about vacation that makes you feel less guilty about Oreo shakes, chicken strips and root beers. I wish vacations lasted for longer!

 

14 Responses
  1. Life, Love and Sugar

    I’ve seen the root beer extract at Walmart too! I keep wanting to make something with it! These look awesome!

  2. Tina @ Tina's Chic Corner

    Your cupcakes are simply gorgeous and this one is no exception! I stare and drool…amazing photographs. You have such great attention to detail to these mini cakes. 🙂

  3. Gloria Phillips (@simplygloria1)

    I love vacations too…for that reason– eating those kinds of foods! I saw these on Instagram and before I even got this in my inbox– I had to hurry and come over to see these! Already pinned! (=

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