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7 Root Beer float cupcakes with cherries and a straw sticking out of each cupcake.

Root Beer Float Cupcakes

Rhonda
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.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling 10 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 24 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.

Notes

If you are adding in the flavoring oil and you feel that you really can't taste the root beer flavor, add a bit more in at a time. Before you know it, you can over flavor the frosting. 
 
Keyword Cupcakes, Root Beer Float Cupcakes
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