Root Beer Float Cupcakes-The classic ice cream soda in cupcake form…YES!
I am excited to finally be sharing these root beer float cupcakes with you. I have wanted to for so long and then I finally got myself in gear and made them. Oh my goodness, they are so, so good! Better than I ever could have imagined.
There’s plenty of root beer and root beet extract in these, but somehow I didn’t think they would taste root beer. I was wrong. They taste exactly like a root beet float with a cupcake thrown in.
The flavor could be so spot on since there’s actual vanilla ice cream in the frosting. Ice cream flavored frosting!! HEAVEN!
I didn’t use a special type of root beer so I can’t recommend one. I would use one that you would actually like to drink. There’s going to be root beer leftover so you may actually be drinking it anyways. There’s also going to be ice cream leftover so you can make an actual root beer float.
I hope you make these for your next party….or just because. Be mindful of the ice cream and butter in the frosting. I would not leave them sitting out for too long before eating. The frosting may start to get droopy if it’s warm enough.
Root Beer Float Cupcakes
- 3/4 cup butter
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 tablespoon root beer extract
- 1/2 teaspoon vanilla
- 1 1/4 cups root beer
- Ingredients for Float Frosting
- 1/4 cup butter
- 3/4 cup vanilla ice cream
- 1/2 teaspoon vanilla
- 4 cups powdered sugar
- Allow butter and eggs to stand at room temperature for 30 minutes.
- Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners.
- In a medium bowl stir together flour, baking powder, and salt. Set aside.
- Preheat oven to 350 degrees.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined.
- Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in root beer extract and vanilla.
- Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
- Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full.
- Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean.
- Cool cupcakes in muffin cups on wire racks for 10 minutes.
- Remove cupcakes from muffin cups.
- Cool completely on wire racks
- Allow butter to stand at room temperature for 30 minutes.
- Allow ice cream to stand at room temperature for 10 minutes.
- In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy.
- Beat in 1/2 cup of the ice cream and the vanilla.
- Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.