Best 3 Root Beer Float Cupcakes Recipes

Indulge in the nostalgic flavors of childhood with our delectable Root Beer Float Cupcakes, a delightful fusion of classic American dessert and the beloved soda. These cupcakes are a feast for the senses, capturing the fizzy, creamy essence of a root beer float in every bite.

Our recipe collection features two irresistible variations: the Classic Root Beer Float Cupcake and the boozy Root Beer Float Cupcake with Spiked Frosting. Both versions boast moist, fluffy vanilla cupcakes topped with a velvety root beer-infused buttercream frosting, creating a perfect balance of sweetness and tang.

The Classic Root Beer Float Cupcake is a delightful treat for all ages, evoking memories of carefree summer days. The Spiked Root Beer Float Cupcake, on the other hand, adds a touch of sophistication with a hint of rum or bourbon in the frosting, making it a perfect dessert for adult gatherings.

These cupcakes are not only delicious but also visually appealing, featuring a generous dollop of root beer-flavored frosting and a drizzle of root beer soda, replicating the iconic presentation of a classic root beer float.

Get ready to embark on a culinary journey as we guide you through the steps of creating these delightful treats. With detailed instructions and helpful tips, our recipes ensure that every bite of your Root Beer Float Cupcake will be a moment of pure bliss.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

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

Ingredients

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:

Use a high-quality root beer for the best flavor. Look for a brand that is made with real cane sugar and has a strong, rich flavor.
If you don't have a cupcake corer, you can use a sharp knife to cut a hole in the center of each cupcake. Just be careful not to cut all the way through the bottom of the cupcake.
Be careful not to overfill the cupcakes with root beer. You want the cupcakes to be moist, but not soggy.
Serve the cupcakes immediately after they are assembled. The root beer will start to melt the ice cream, so it's best to enjoy them while they're still cold and refreshing.

Conclusion:

Root beer float cupcakes are a fun and delicious treat that is perfect for any occasion. They're easy to make and always a hit with kids and adults alike. So next time you're looking for a sweet and refreshing treat, give root beer float cupcakes a try.

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