Root Beer Float Cupcakes

Kathleen Taylor


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


★★★★★ 2 votes

12 cupcakes
20 Min
25 Min


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for the cupcakes
1/2 c
unsalted butter
1 c
brown sugar, firmly packed
whole egg
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
1/2 c
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


  • 1For the cupcakes (makes 12) Cream butter and sugar.
  • 2Stir in extracts.
  • 3Add egg and egg yolk and beat. Set aside.
  • 4In seperate bowl, stir together flour, baking soda, baking powder, and salt.
  • 5Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions.
  • 6Pour into a lined 12-count muffin tin.
  • 7Bake for 20-25 minutes, or until tooth pick inserted in middle of cupcakes comes out clean. Cool completely.
  • 8For 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.

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About Root Beer Float Cupcakes

Course/Dish: Cakes
Other Tag: For Kids

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