Root Beer Float Cupcakes

2
Kathleen Taylor

By
@MeanJean6613

If you like Root Beer, you'll love this recipe.

Rating:

★★★★★ 2 votes

Comments:
Serves:
12 cupcakes
Prep:
20 Min
Cook:
25 Min

Ingredients

  • ·
    for the cupcakes
  • 1/2 c
    unsalted butter
  • 1 c
    brown sugar, firmly packed
  • 1
    whole egg
  • 1
    egg yolk
  • 2 tsp
    root beer extract (available at u-brew stores)
  • 1 tsp
    pure vanilla extract
  • 1 1/2 c
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 c
    buttermilk
  • ·
    for the frosting
  • 1 c
    whipping cream (35% fat)
  • 2 Tbsp
    brown sugar, packed
  • 1 tsp
    root beer extract
  • 1 tsp
    vanilla extract
  • 1 pkg
    dr. oetker whip-it (or other whipped cream stabilizer, 10 grams)

How to Make Root Beer Float Cupcakes

Step-by-Step

  1. For the cupcakes (makes 12) Cream butter and sugar.
  2. Stir in extracts.
  3. Add egg and egg yolk and beat. Set aside.
  4. In seperate bowl, stir together flour, baking soda, baking powder, and salt.
  5. Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions.
  6. Pour into a lined 12-count muffin tin.
  7. Bake for 20-25 minutes, or until tooth pick inserted in middle of cupcakes comes out clean. Cool completely.
  8. For the frosting - Whip all the ingredients on high until stiff peaks form. Frost cupcakes and store in refrigerator.
  9. **If you cannot find a whipped cream stabilizer, I used unflavored gelatin. I placed 1 tsp. of unflavored gelatin in 2 TBLSP of cold water (in a heat proof bowl, preferably metal), then placed the gelatin mixture (still in the metal bowl) OVER a pan of boiling water until gelatin dissolved. Then let this come to room temperature. While whipping the cream pour the room temperature gelatin into the whipped cream.

Printable Recipe Card

About Root Beer Float Cupcakes

Course/Dish: Cakes
Other Tag: For Kids



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