Root Beer Float Cupcakes
A fun twist on the classic root beer float, these chocolate cupcakes are topped with creamy buttercream, making them perfect for any celebration.
Ingredients
For the cupcakes
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup high-quality root beer Use high-quality root beer for the best taste.
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
For the frosting
- 1 cup unsalted butter softened (two sticks)
- 4 1/2 cups powdered sugar
- 1/4 cup heavy cream room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons root beer concentrate
- 1/8 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F. Line a muffin tin with liners.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a second bowl, whisk the egg, buttermilk, root beer, vegetable oil, and vanilla until well combined.
- Add the wet ingredients to the dry ingredients and stir until very well mixed.
- Pour the batter into the cupcake liners.
Baking
- Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean.
Frosting
- While the cupcakes are baking, make the buttercream. Beat the softened butter with a hand mixer or in a stand mixer with a paddle attachment until smooth and creamy.
- Gradually add the powdered sugar, heavy cream, vanilla extract, and root beer concentrate to the butter. Beat the frosting until it becomes fluffy, about 2-3 minutes.
- Add salt and mix well.
Assembly
- Once the cupcakes are completely cool, pipe the buttercream onto each cupcake. Serve and enjoy!
Notes
These cupcakes are best served at room temperature, ideally with a scoop of vanilla ice cream for a true float experience. To store, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.