Imagine biting into a cupcake that instantly transports you back to childhood summers, with the classic flavor of a root beer float magically transformed into a decadent dessert. These Root Beer Float Cupcakes are not just another dessert – they're a culinary adventure that combines the rich, chocolatey goodness of a moist cupcake with the iconic fizzy sweetness of root beer. Perfect for parties, family gatherings, or when you simply want to treat yourself to something extraordinary, these cupcakes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup root beer
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup root beer for frosting
- 1 cup heavy cream for frosting
- 1/4 cup powdered sugar for frosting
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk the dry ingredients until well combined and no lumps remain.
- In a separate medium bowl, whisk together 1/2 cup root beer, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, reduce 1/2 cup root beer in a small saucepan over medium heat until it becomes a syrupy consistency, about 5-7 minutes. Let cool completely.
- In a chilled mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Gently fold the cooled root beer reduction into the whipped cream, creating a root beer-flavored frosting.
- Once cupcakes are completely cool, pipe or spread the root beer frosting on top of each cupcake.
- Optional: Garnish with a small straw or sprinkle of cocoa powder for extra presentation.
- Refrigerate cupcakes until ready to serve to help the frosting set and maintain its texture.
Tips
- Use high-quality root beer for the best flavor – artisanal or craft root beer brands work wonderfully.
- Make sure all ingredients are at room temperature before mixing to ensure a smooth, even batter.
- Don't overmix the batter – this can lead to tough, dense cupcakes. Mix just until the ingredients are combined.
- When reducing the root beer for frosting, watch carefully to prevent burning. The syrup should be thick but not caramelized.
- Chill your mixing bowl and whisk before whipping the cream for the most stable frosting.
- For an extra touch, serve these cupcakes slightly chilled to mimic the refreshing nature of a root beer float.
- If you want a more intense root beer flavor, you can add a few drops of root beer extract to the batter or frosting.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 17g
Saturated Fat: 4g
Cholesterol: 40mg
