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These Root Beer Float Cupcakes are just like enjoying a root beer float. These sweet treats are so easy to make, you'll be wanting to make them time and time again. What really sets this recipe apart is that you will use both root beer AND root beer flavoring oil.
One of the first things that come to mind when I think about summer is a cold mug of root beer while enjoying a hot dog at a local root beer stand. There's just something about that combination that just works.
The great thing about these cupcakes is that even if you don't have a local stand nearby to enjoy a Root Beer Float, you can make up your own at home and whip up a batch of these yummy cupcakes too.
If you are looking for some other delicious inspiration that reminds you of summer, make sure to check out our Rustic Slab Pie, my Old-Fashioned Lemon Cookies made with Bisquick, and our Lemon Blueberry Bisquick Cupcakes.
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🥘Ingredients
At the bottom of the post, you will find the complete measurements broken down in the recipe card.
- vanilla cake mix
- eggs
- vegetable oil
- root beer
- unsalted butter
- root beer flavoring oil
- vanilla extract
- powdered sugar
🔪Instructions
You will find complete step-by-step instructions at the bottom of this post in the recipe card.
Mix together.
Prepare the frosting.
Pipe the frosting.
Assemble.
🧾Substitutions
- Butter - you can use salted. That's totally up to you.
- Root beer extract - you can use this instead of the flavoring oil.
📖Variations
- Root beer candy - instead of adding a maraschino cherry, top with a piece of root beer candy.
- Root Beer Candy Cake - if you are in the mood for a cake instead of cupcakes, make sure to check out this recipe.
🍽Equipment
- large mixing bowl
- hand-held mixer or stand midder
- piping bags
- ATECO 866 tip
- cake tester
- cookie scoop
- muffin tins
- cupcake liners
🥫Storage
You can keep these stored in the fridge for up to three days in an airtight container.
🔎Top tips
Do not overmix the batter. This contributes to dry cupcakes.
When getting the frosting to the right consistency, it really does help using a stand mixer. You will be slowly adding in the powdered sugar and it does a fantastic job combining it.
Always check your oven temp and start checking your baked good about five minutes before the done time in any recipe. Each oven is different and yours may be hotter or cooler than the recipe author's was.
❔FAQ
Root Beer Flavoring Oil is a combination of molasses, anise, and vanilla that is made into an oil. The ingredients for Root Beer Extract are normally mixed together with alcohol to get the extract.
Because you overmixed the batter.
It's just one of those things that happen in life. You can try lightly spraying each liner with your favorite non-stick cooking spray, however, unless it really bothers you, then don't worry about it.
Root Beer Float Cupcakes
Equipment
- large mixing bowl
- stand or hand-held mixer
- muffin tins
- red cupcake liners
- piping bag
- ATECO tip 866
- cookie scoop
- cake tester
- straws cut in half
- spatula
Ingredients
Cupcakes
- 15 ounces vanilla cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup root beer
- 1/2 cup unsalted butter softened to room temperature
- 1/2 teaspoon root beer flavoring oil start with the 1/2 teaspoon and adjust as needed
Frosting
- 1/2 cup unsalted butter softened to room temperature
- 1 teaspoon pure vanilla extract
- 4-6 cups powdered sugar
- 2 tablespoons root beer flavoring oil start with the 1/2 teaspoon and adjust as needed
- 4 -5 tablespoons root beer
- Maraschino cherries optional
- red/white striped straws optional
Instructions
- Preheat the oven according to the back of the cake mix box.
- Prepare your muffin tins by either lightly spraying them with non-stick cooking spray or line them with paper liners and set aside.
- In a large mixing bowl, add in your cake mix, the flavoring oil, the butter, the eggs, the vegetable oil and the root beer.
- Turn your mixer on to the lowest speed and mix together for one minute. Then turn the mixer to medium and mix the batter until it's thoroughly combined, approximately 2 minutes.
- Either using a spoon or a cookie scoop, fill each muffin tin with about 2/3 cups full of batter. Using a cookie scoop, scoop out the batter into each cupcake liner and fill each liner about 2/3 full.
- When finished, place the muffin tins into the oven and bake for 15 minutes.
- Start testing the cupcakes at the 15-minute mark with a cake tester. If they are done, remove from the oven. If not, place back into the oven and bake for 5 minutes at a time.
- Once you remove them from the oven, let them sit for 10 to 15 minutes while still in the pan. Then remove them and place them on a wire rack.
- While you are waiting on the cupcakes to cook, make the frosting.
- In a large mixing bowl, add in your butter, the vanilla, and the flavoring oil. Mix together until the ingredients are light and fluffy. It works best to use your whip/whisk mixer attachment. This should take no more than 3 minutes.
- Once you reach your desired consistency, slowly and I mean slowly incorporate the powdered sugar. It's best to lower the mixer to the lowest setting, then add it in.
- Use a spatula to scrap the whole bowl so you can make sure you've incorporated all of the powdered sugar.
- Next, slowly add in the root beer by adding in a little at a time. Just add enough to get the frosting to where you want it to be.
- If you want to pipe the frosting, make sure to make it stiff enough that it will set up.
- When you get the frosting perfect, place the tip in the bag and cut off the tip of the bag so it's not over the bottom of the tip.
- Then start scooping out the frosting into the piping bag. Pipe the cupcakes, add the cherries, and cut a straw in half and place in the frosting. Enjoy.
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