Root beer Float Cupcakes

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


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)


  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