Root Beer Float Cupcakes Recipe
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
12 Cupcakes
Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup buttermilk
  • ½ cup high-quality root beer
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (two sticks) unsalted butter, softened
  • 4 ½ cups powdered sugar
  • ¼ cup heavy cream, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons root beer concentrate
  • ⅛ teaspoon salt
Directions
  1. Preheat the oven to 350 F.
  2. Line muffin tin with liners.
  3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl.
  4. Whisk the egg, buttermilk, root beer, oil, and vanilla in a second bowl until well combined.
  5. Add the wet ingredients to the dry ingredients and stir until very well combined.
  6. Pour into the cupcake liners.
  7. Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean.
  8. In the meantime, make the buttercream. Beat the butter with a hand mixer or in a stand mixer with a paddle attachment until smooth and creamy.
  9. Add the powdered sugar, heavy cream, vanilla extract, and root beer concentrate to the butter.
  10. Beat the frosting until fluffy, but not granulated, about 2-3 minutes. Add salt and stir to incorporate.
  11. Once the cupcakes are completely cool, pipe the buttercream onto the cake base. Serve and enjoy!