Best 5 Root Beer Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the nostalgic flavors of classic root beer transformed into delectable cupcakes. These Root Beer Cupcakes offer a unique twist on a beloved beverage, capturing the essence of root beer in a delightful baked treat. With a moist, tender crumb infused with the distinctive taste of root beer, these cupcakes are sure to evoke memories of childhood and bring a smile to your face. Topped with a rich and creamy root beer buttercream frosting, these cupcakes are elevated to a new level of indulgence. Embark on a culinary journey and discover the perfect balance of sweet and tangy in every bite.

Let's cook with our recipes!

ROOT BEER CUPCAKES



Root Beer Cupcakes image

Root beer barrel candies and a spice cake-like batter give these cupcakes an old-fashioned flavor. Kids will especially love them! -Dot Kraemer, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup root beer
1-1/2 cups whipped topping
12 root beer barrel candies, crushed

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 279 calories, Fat 10g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 144mg sodium, Carbohydrate 44g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

ROOT BEER FLOAT CUPCAKES



Root Beer Float Cupcakes image

Cute and creative, but not difficult to make, these cupcake cones will be the hit of the party!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 23

Number Of Ingredients 19

23 flat-bottom ice cream cones
2 1/3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/4 cups granulated sugar
3 whole eggs
1 teaspoon vanilla
2/3 cup milk
2/3 cup root beer (measure liquid only-not foam)
Root beer candies, coarsely crushed, if desired
46 straws, if desired
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/3 cup cold root beer
1/4 teaspoon cream of tartar
Dash salt
2 egg whites
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Stand ice cream cones in muffin pans. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt; set aside.
  • In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third a time, and 2/3 cup root beer, about half at a time, beating just until blended.
  • Divide batter evenly among ice cream cones, filling each with scant 1/4 cup batter.
  • Bake 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cones from pans to cooling racks. Cool completely, about 30 minutes.
  • In heavy 3-quart saucepan, mix all frosting ingredients except vanilla. Beat with electric mixer on high speed 1 minute, scraping pan constantly. Place over low heat. Beat on high speed about 10 minutes or until stiff peaks form; remove from heat. Add vanilla. Beat on high speed 2 minutes or until fluffy.
  • Frost cupcakes; decorate with root beer candies. Cut about 4 inches off bottom of each straw; discard. Poke 2 straws into each cupcake.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 26 g, TransFat 0 g

ROOT BEER FLOAT CUPCAKES



Root Beer Float Cupcakes image

To crush the candies, place them in a resealable plastic bag. Smash with meat mallet or rolling pin.

Provided by looneytunesfan

Categories     Dessert

Time 40m

Yield 24 cupcakes

Number Of Ingredients 8

1 (18 1/4 ounce) package white cake mix
1 1/4 cups root beer
1/4 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 (16 ounce) can vanilla frosting
1 cup frozen whipped topping, thawed
15 -20 root beer barrel hard candies, crushed

Steps:

  • Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
  • Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
  • Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
  • Sprinkle crushed candy evenly on top of frosted cupcakes.

Nutrition Facts : Calories 228.7, Fat 8.9, SaturatedFat 2, Cholesterol 17.6, Sodium 188.8, Carbohydrate 35.6, Fiber 0.2, Sugar 28.3, Protein 1.5

COWABUNGA ROOT BEER CUPCAKES



Cowabunga Root Beer Cupcakes image

I developed these cupcakes for my daughter's first birthday and transported them using dry ice. Be careful not to freeze them solid! -Mindy Carswell, Walker, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 24 servings.

Number Of Ingredients 4

1 package butter recipe golden cake mix (regular size)
4 teaspoons root beer concentrate, divided
1 carton (12 ounces) frozen whipped topping, thawed
Vanilla ice cream

Steps:

  • Prepare and bake cupcakes according to package directions, adding 2 teaspoons root beer concentrate when mixing batter. Remove to wire racks to cool completely., In a small bowl, mix whipped topping and remaining root beer concentrate until blended; spread over cupcakes. Serve with ice cream.

Nutrition Facts : Calories 163 calories, Fat 7g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 176mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

ROOT BEER FLOAT CUPCAKES



Root Beer Float Cupcakes image

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

Provided by Kathleen Taylor

Categories     Cakes

Time 45m

Number Of Ingredients 18

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

Steps:

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

Tips:

- For a richer flavor, use homemade root beer or root beer extract. - To make the cupcakes extra moist, add 1/2 cup of grated zucchini or applesauce to the batter. - For a fun twist, fill the cupcakes with root beer-infused whipped cream or ganache. - Decorate the cupcakes with root beer barrels, sprinkles, or crushed graham crackers. - Store the cupcakes in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Conclusion:

These root beer cupcakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. So next time you are looking for a sweet treat, give these root beer cupcakes a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #for-large-groups     #cupcakes     #desserts     #finger-food     #kid-friendly     #spring     #cakes     #dietary     #seasonal     #oamc-freezer-make-ahead     #inexpensive     #taste-mood     #sweet     #number-of-servings     #presentation     #served-cold

Related Topics