Root beer cupcakes are a nostalgic treat that brings the beloved flavors of an old-fashioned root beer float into a fun, handheld dessert. With notes of vanilla, spice, and subtle caramel, these cupcakes offer a playful twist on classic baking. Topped with creamy root beer frosting, they are ideal for birthdays, backyard cookouts, or retro-themed gatherings.
This recipe captures the essence of root beer without being overly sweet, combining light and airy cake texture with a creamy soda-inspired topping. Even those who are not root beer fans may be surprised by how delightfully balanced these cupcakes taste.
Ingredients
For the Cupcakes
- One and one fourth cups all-purpose flour
- One teaspoon baking powder
- One fourth teaspoon baking soda
- One fourth teaspoon salt
- Half cup unsalted butter, softened
- Half cup granulated sugar
- One third cup packed brown sugar
- Two large eggs
- One teaspoon vanilla extract
- One teaspoon root beer extract or concentrate
- Half cup root beer (regular, not diet)
For the Root Beer Frosting
- Half cup unsalted butter, softened
- Two cups powdered sugar
- One tablespoon root beer extract
- One to two tablespoons root beer (to adjust consistency)
- Pinch of salt
Optional toppings: mini root beer candies, chocolate sprinkles, maraschino cherries
Preparation Time
- Cupcake prep time: 20 minutes
- Baking time: 18 to 20 minutes
- Frosting prep time: 10 minutes
- Cooling and decorating time: 30 minutes
- Total time: Approximately 1 hour 20 minutes
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 350 degrees Fahrenheit.
- Line a standard 12-cup muffin tin with cupcake liners.
Step 2: Make the Cupcake Batter
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and root beer extract.
- Alternate adding the dry ingredients and root beer to the wet mixture, starting and ending with the dry. Mix until just combined.
Step 3: Bake the Cupcakes
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for five minutes, then transfer to a wire rack to cool completely.
Step 4: Prepare the Frosting
- In a mixing bowl, beat the butter until smooth.
- Add powdered sugar one cup at a time, beating on low speed.
- Add root beer extract and just enough root beer to reach desired consistency.
- Beat until light and fluffy, about two to three minutes.
- Transfer to a piping bag and frost cooled cupcakes.
Serving Suggestions
- Top with a maraschino cherry to mimic a classic root beer float.
- Chill slightly before serving for a firmer texture in warm weather.
- Pair with a scoop of vanilla ice cream for a true soda shop experience.
- Serve alongside root beer floats for a themed dessert table.
Nutritional Highlights
The following values are based on one cupcake with frosting (from a batch of twelve):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Total Fat | 17 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 60 milligrams |
| Sodium | 140 milligrams |
| Carbohydrates | 41 grams |
| Sugars | 29 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 2 grams |
Key Nutritional Notes:
- Moderate calorie count per serving makes these an indulgent but reasonable treat.
- Using root beer in both the batter and frosting enhances flavor without the need for artificial sweeteners or excess fat.
- Optional: reduce sugar in the frosting or use Greek yogurt in place of some butter for a lighter variation.
Variations to Try
- Root Beer Float Cupcakes: Inject the center with vanilla pudding for a true float-inspired core.
- Chocolate Root Beer Cupcakes: Add two tablespoons of cocoa powder to the dry ingredients for a richer, mocha-like twist.
- Mini Cupcakes: Divide the batter into 24 mini cupcake liners and reduce baking time to 10 to 12 minutes.
- Dairy-Free Version: Use plant-based butter and almond milk root beer alternatives for a vegan-friendly option.
Root beer cupcakes are a fun, flavorful way to bring classic soda fountain nostalgia into your kitchen. With their light texture, rich frosting, and unmistakable root beer aroma, these cupcakes are guaranteed to be a crowd-pleaser. Whether you’re baking for a party or just for fun, this recipe delivers charm, flavor, and a unique twist on dessert.