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
Cuisine: Baking & Desserts
Ingredients: 1 cup root beer (Soda); 1 teaspoon apple cider vinegar; ¾ cup sugar; ⅓ cup canola oil; ½ teaspoon vanilla extract; 2 teaspoons root beer extract; 1 ⅓ cups flour; ¾ teaspoon baking soda; ½ teaspoon baking powder; 1 pinch salt

Servings: persons

1 cup root beer (Soda)
1 teaspoon apple cider vinegar
¾ cup sugar
⅓ cup canola oil
½ teaspoon vanilla extract
2 teaspoons root beer extract
1 ⅓ cups flour
¾ teaspoon baking soda
½ teaspoon baking powder
1 pinch salt

1
Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.
2
Combine the soda and vinegar and let stand for a few minutes.
3
Add in the sugar and oil, whisking vigorously until slightly frothy.
4
Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix.
5
Distributing the batter evenly between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top.
6
Bake for about 18 - 22 minutes.
7
Allow them to cool completely before proceeding to frost with ganache or whatever you please.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup root beer (Soda), 1 teaspoon apple cider vinegar, ¾ cup sugar, ⅓ cup canola oil, 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.

Root Beer Float Cupcakes

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