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Lady Behind the Curtain

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Root Beer Float Cupcakes

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Root Beer Float Cupcakes: Have a rootin tootin good time at your Western Themed Party with these fun cupcakes! Even though this cupcake recipe starts with a vanilla cake mix, one bite of these delicious Root Beer Float Cupcakes and you’ll forget all about them being semi homemade.

Root Beer Float Cupcakes
These amazing cupcakes are made with real root beer along with a little help from root beer flavoring to create a fun party cupcake.

How to Dress Up these Fun Cupcakes

Root Beer Float Cupcakes
There are several ways to make these cupcakes stand out from all the rest. 1. Simply cut up a paper straw and insert it at an angle into the frosting. 2. Unwrap a root beer barrel hard candy and place it on the cupcake. 3. (this is my favorite) Add a boot shaped shot glass full of root beer to the top. Look below to find out how to get the cute boots.↓↓↓
Root Beer Float Cupcakes
These Root Beer Float Cupcakes are true to their name.  This would be a fun cupcake to serve at a 50’s party, a soda shop theme party (just add a cut straw),rodeo theme party or a backyard barbecue!  FUN!
Add a “kick” of fun and serve your guests an ice cold shot of root beer on top of their cupcake.  The boots are from Oriental Trading click here to order→MINI PLASTIC BOOT GLASSES

HOW TO HAVE MOIST CUPCAKES AFTER A MONTH!

Root Beer Float Cupcakes
Yes, you read that right. AFTER A MONTH! The only way of preserving your cupcakes past a few days is by freezing. The key is to freeze the cupcakes as soon as they’ve completely cooled. Not the next day or a couple of days. THE DAY. This works for frosted and non frosted cupcakes. For Freezing Frosted Cupcakes: Place them in a container for cupcakes ( I use the same ones the bakery uses). Wrap the filled container with plastic wrap and freeze. HOW TO GET THE SAME CUPCAKE CONTAINERS THAT YOU SEE AT YOUR GROCERY STORE BAKERY: Ask! If you only need a few you can usually purchase them from your grocery store bakery. If you need a lot you can also order them on line. For Cupcakes Without Frosting: Place them in a labeled zip top bag. Freeze flat. They will stay fresh as the day you baked them.

HOW TO MAKE THESE ROOT BEER FLOAT CUPCAKES FROM SCRATCH

Root Beer Float Cupcakes

Ingredients (scroll down for the printable version↓↓↓)

  • ¾ cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 2½ cups all-purpose flour
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • 1¼ cups root beer, room temperature
  • 1 tablespoon root beer extract
  • ½ teaspoon vanilla extract

Directions

  • Preheat oven to 350°.
  • Line cupcake tin with liners (22).
  • In a large bowl whip butter until light and fluffy (about 2 minutes).
  • Add one egg at a time making sure each egg is incorporated.
  • In a medium bowl whisk together flour, baking powder, salt and sugar.
  • In a measuring cup add the root beer, then the root beer extract and vanilla.
  • Alternate between the flour mixture and the root beer mixture into the butter mixture.
  • Mix only until combined.
  • Using an ice cream scoop fill each cupcake liner ¾ full.
  • Bake 18 minutes or until a wooden toothpick inserted into the center comes out clean.
  • Cool completely before adding the frosting.

What Makes the Perfect Party Cupcake

  • The first thing a party cupcake needs is to be moist. Once you have that you’re already ahead of the cupcake making game.
  • A flavorful cupcake. That might sound like a no brainer but trust me I have had my share of flavorless cupcakes.
  • Easy to make. Sometimes you have the time to make a party cupcake from scratch and sometimes you don’t!
  • Topped with the BEST frosting! There is no substitute for homemade (in my opinion).
  • IF YOU’RE WONDERING…..YES! THESE SEMI HOMEMADE ROOT BEER FLOAT CUPCAKES DO FULFILL ALL THE ABOVE POINTS!

MORE WESTERN THEMED TREATS

Root Beer Float Cupcakes

Root Beer Float Cupcakes

Yield: 22 Regular Size Cupcakes

Transform your favorite childhood drink into your favorite dessert!

Ingredients

For the Root Beer Cupcakes:

  • 1 (15.25 ounce) vanilla cake mix
  • 1 (3.4 ounce) vanilla instant pudding mix
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 cup Root Beer
  • 1 dram ounce root beer flavor ( I used LorAnn)
  • Optional Toppers :24 root-beer-flavor hard candies paper straws cut to fit

For Vanilla Ice Cream Float Frosting:

  • ¾ cup unsalted butter, softened
  • ¾ cup vanilla ice cream, softened
  • ½ teaspoon vanilla extract
  • 5 cups powdered sugar

Instructions

For the Root Beer Float Cupcakes:

  1. Preheat oven to 350°.
  2. Line cupcake tin with liners (22).
  3. In a large mixing bowl add the cake mix, pudding mix, oil, eggs, root beer and root beer flavoring.
  4. Mix until combined and no lumps are present.
  5. Fill cupcake liners ¾full.
  6. Bake 18 minutes or until a wooden toothpick inserted into the center comes out clean.
  7. Cool completely before adding the frosting.
  8. Decorate with a root beer flavor hard candy or a cut to fit straw

For the Vanilla Ice Cream Float Frosting:

  1. In a large mixing bowl cream the butter until light and fluffy (about 3 minutes).
  2. Add room temperature vanilla ice cream and vanilla, whip together until combined.
  3. Add powdered sugar, mix on medium high (about 5 minutes), until light, airy and fluffy.
  4. Pipe or spread onto cooled cupcakes.

Notes

The plastic boots on top of the cupcakes are from Oriental Trading→MINI PLASTIC BOOT GLASSES

HOW TO MAKE ROOT BEER FLOAT CUPCAKES FROM SCRATCH


INGREDIENTS

  • ¾ cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 2½ cups all-purpose flour
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • 1¼ cups root beer, room temperature
  • 1 tablespoon root beer extract
  • ½ teaspoon vanilla extract


    • DIRECTIONS

    • Preheat oven to 350°.
    • Line cupcake tin with liners (22).
    • In a large bowl whip butter until light and fluffy (about 2 minutes).
    • Add one egg at a time making sure each egg is incorporated.
    • In a medium bowl whisk together flour, baking powder, salt and sugar.
    • In a measuring cup add the root beer, then the root beer extract and vanilla.
    • Alternate between the flour mixture and the root beer mixture into the butter mixture.
    • Mix only until combined.
    • Using an ice cream scoop fill each cupcake liner ¾ full.
    • Bake 18 minutes or until a wooden toothpick inserted into the center comes out clean.
    • Cool completely before adding the frosting.

      •

      Did you make this recipe?

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      © Sheryl
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      Comments

      Root Beer Float Cupcakes — 16 Comments

      8. The A&W in a Cupcake, we will really enjoy this awesome treat!
        Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
        Miz Helen

        Reply ↓

      10. These cupcakes look awesome! I love eating cupcakes and reading about them!
        I recently posted a review on my blog about a book titled – Buttercream Bump Off! Great cozy series!

        Reply ↓

      13. Ok – first of all, that boot on top is too cute! 🙂 I can’t remember the last time I had a root beer float, but somehow the idea of having it in a cupcake sounds even better!

        Reply ↓

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