Root Beer Float Cupcakes

Posted by by Sara 1 year Ago 144 Views

Ingredients:

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup root beer (preferably a classic or creamy variety)
  • 1/2 cup buttermilk (or regular milk with 1 tablespoon vinegar to make it tangy)

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons root beer (plus more for flavor)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 2-3 tablespoons heavy cream (to adjust the frosting consistency)

For Garnish (optional):

  • Root beer float-style garnishes like whipped cream, a cherry, or even a small straw for fun presentation!

Instructions:

Step 1: Prepare the Cupcakes

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
  4. Add the eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Continue to mix until well combined.
  5. Add the dry ingredients and liquids: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix in the root beer, and continue mixing until the batter is smooth. The batter will be a bit thinner than usual, which is okay!
  6. Fill the cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling them about 2/3 full.
  7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Frosting

  1. Beat the butter: In a large mixing bowl, beat the softened butter until smooth and creamy using an electric mixer.
  2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
  3. Add root beer and vanilla: Mix in 2 tablespoons of root beer and vanilla extract. Add a pinch of salt to balance the sweetness.
  4. Adjust consistency: If the frosting is too thick, add a tablespoon or two of heavy cream to get it to your desired consistency. If it’s too thin, add more powdered sugar, a little at a time.
  5. Beat until fluffy: Beat the frosting on high speed for 3-4 minutes, until light and fluffy.

Step 3: Assemble the Cupcakes

  1. Frost the cupcakes: Once the cupcakes are completely cool, generously frost them with the root beer float frosting. Use a piping bag with a decorative tip for a pretty swirl, or simply spread the frosting with a spatula.
  2. Garnish (optional): Top each cupcake with a dollop of whipped cream and a cherry, or add a fun straw for a root beer float vibe!

Tips:

  • Root beer flavor: Use a high-quality root beer for the best flavor, as it is the star of these cupcakes. You can also add a little extra root beer to the frosting for a stronger flavor if you prefer.
  • Make it a float: For even more fun, add a mini scoop of vanilla ice cream on top of each frosted cupcake for a true root beer float experience.
  • Make-ahead: Both the cupcakes and frosting can be made ahead of time. Store cupcakes in an airtight container at room temperature for 1-2 days, or freeze for up to 2 months. Store frosting separately in the fridge, and bring it to room temperature before frosting the cupcakes.

Nutrition (Per Cupcake with Frosting):

  • Calories: 250-300 kcal
  • Protein: 2g
  • Fat: 14g
  • Carbohydrates: 35g
  • Fiber: 1g