Root Beer Float Cupcakes Recipe

Name: Root Beer Float Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Butter; 1 cup Brown Sugar, Packed; 1 whole Egg; 1 whole Egg Yolk; 2 teaspoons Root Beer Extract (available At U-brew Stores); 1 teaspoon Vanilla Extract; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 cups Buttermilk; _____; FOR THE FROSTING:; 1 cup Whipping Cream (35% Fat); 2 Tablespoons Brown Sugar, Packed; 1 teaspoon Root Beer Extract; 1 teaspoon Vanilla Extract; 1 package Dr. Oetker Whip-it (or Other Whipped Cream Stabilizer, 10 Grams)

Servings: persons

FOR THE CUPCAKES:
1/2 cups Butter
1 cup Brown Sugar, Packed
1 whole Egg
1 whole Egg Yolk
2 teaspoons Root Beer Extract (available At U-brew Stores)
1 teaspoon Vanilla Extract
1-1/2 cup All-purpose Flour
1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 cups Buttermilk
_____
FOR THE FROSTING:
1 cup Whipping Cream (35% Fat)
2 Tablespoons Brown Sugar, Packed
1 teaspoon Root Beer Extract
1 teaspoon Vanilla Extract
1 package Dr. Oetker Whip-it (or Other Whipped Cream Stabilizer, 10 Grams)

1
For the cupcakes (makes 12):
2
1. Cream butter and sugar. Add egg and egg yolk and beat.
3
2. Stir in extracts. Set aside.
4
3. In separate bowl, stir together flour, baking soda, baking powder and salt.
5
4. Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions. Pour into a lined 12-count muffin tin.
6
5. Bake in a 350u00b0F oven for 20-25 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.
7
6. Frost when completely cooled.
8
For the frosting:
9
1. Whip all ingredients on high until stiff peaks form.
10
2. Frost cupcakes and store in refrigerator.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Butter, 1 cup Brown Sugar, Packed, 1 whole Egg, and more.

Yes, Root Beer Float Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Root Beer Float Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions