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What's Up Magazine

Root Beer Float Cupcakes

Sep 04, 2013 10:46AM ● By Cate Reynolds

Cupcakes are good any time of year, really. There is no law saying they are a summer-only food. However, when they mimic one of the greatest summer treats out there, you should probably try to enjoy them while sitting by the pool or lounging in the sun.


3/4 cup butter, softened
3 eggs
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
1 Tbsp. root beer extract
1/2 tsp. vanilla
1 1/4 cups root beer

For icing:
3 cups confectioner’s sugar
1 cup butter
1 tsp. vanilla extract
1 to 2 Tbsp. heavy cream


Preheat oven to 350 degrees and line a muffin tin with paper liners. Stir together flour, baking powder and salt in a bowl and set aside. In a mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Beat in vanilla and root beer extract to combine. Alternate adding flour and root beer to butter mixture and beat until just combined. Spoon batter into a muffin tin about 3/4 to the top. Bake for 15 to 17 minutes until a toothpick comes out clean. Cool completely before frosting. Prepare the icing. Combine butter, sugar and vanilla in a mixer until combined and fluffy. Add heavy cream a tablespoon at a time until the icing reaches the desired consistency. Use a piping back with a star tip to ice. Garnish with a root beer candy.

Makes 24 cupcakes.

--Kim Cooper--