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Living Well Mom

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Root Beer Float Cupcakes

By Erika in Desserts

cupcakesThis post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

Root Beer Float Cupcakes this idea now...

There’s something irresistible about a root beer float. For me, the cold frothy treat always brings back fond childhood memories of times with my dad. He would make these treats for my brother and me on hot summer nights. Good times.

So when I stumbled across a recipe for Root Beer Float Cupcakes recently, I knew I had to try them. I tweaked the recipe and here is the delicious result.

Root Beer Float Cupcakes

These Root Beer Float Cupcakes are simple to make with a boxed cake mix as the baseline. Or, if you want, you can use a homemade yellow cake mix. Root beer extract is added to infuse that delicious flavor into these Root Beer Float Cupcakes and with cold whipped cream as the frosting, these melt-in-your-mouth cupcakes really do taste like a root beer float.

Root Beer Float Cupcakes

Click here for the printable recipe:

Root Beer Float Cupcakes

What You’ll Need:

1 golden yellow cake mix + ingredients according to package directions
2 tablespoons root beer extract, divided
16 oz heavy cream
1 cup confectioners’ sugar

*Note: I found Root Beer Extract in the baking aisle by the vanilla extract. In a pinch, you can find it on Amazon too.

Root Beer Float Cupcakes

Mix the cake, according to the package directions, adding 1 tablespoon root beer extract while mixing.

Root Beer Float Cupcakes

Root Beer Float Cupcakes

Divide the batter into 24 lined cupcake tins.

Root Beer Float Cupcakes

Bake according to package directions – usually about 350 degrees for 18-24 minutes. Bake until tests done. These cupcakes don’t puff up as much as others do; that’s perfectly fine.

Cool completely.

Root Beer Float Cupcakes

Whipped Cream Frosting

For the frosting, chill your mixing bowl and beater in the fridge for awhile (the cream whips better.)

Root Beer Float Cupcakes

layout of printable recipe binder pages

Beat the heavy cream until it begins to thicken. Add the remaining tablespoon of root beer extract and confectioners’ sugar.

Root Beer Float CupcakesBeat until thick and of frosting consistency.

Root Beer Float Cupcakes

Frost the cupcakes. I use a decorating bag and Wilton large tip 1M.

Root Beer Float Cupcakes

You’ll need to keep these delicious goodies refrigerated.

Root Beer Float Cupcakes

Enjoy!

Root Beer Float Cupcakes

Print

Root Beer Float Cupcakes

root beer float cupcakes
Print Recipe

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With real whipped cream as the frosting, these melt-in-your-mouth cupcakes really do taste like a Root Beer Float.

  • Author: Erika Bragdon
  • Yield: 24 1x

Ingredients

Scale
  • 1 golden yellow cake mix + ingredients according to package directions
  • 2 tablespoons root beer extract, divided
  • 16 oz heavy cream
  • 1 cup confectioners’ sugar

Instructions

  1. Mix the cake, according to the package directions, adding 1 tablespoon root beer extract while mixing. Divide the batter into 24 lined cupcake tins. Bake according to package directions – usually about 350 degrees for 18-24 minutes. Bake until tests done.
  2. Cool completely.
  3. For the frosting, chill your mixing bowl and beater in the fridge for awhile (the cream whips better.) Beat the heavy cream until it begins to thicken. Add the remaining tablespoon of root beer extract and confectioners’ sugar. Beat until thick and of frosting consistency.
  4. Frost the cupcakes. I use a decorating bag and Wilton large tip 1M.
  5. Keep refrigerated.

Like this recipe? Please Pin It and check out the other delicious treats here at Musings!

Root Beer Float Cupcakes

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    Filed Under: Desserts, Recipes Tagged With: cupcakesPublished on July 11, 2013

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    About Erika

    Erika Bragdon is a flower essence practitioner and a second-generation homeschooling mom with 3 kids at home and 1 in college. She enjoys her chickens, goats, and gardening on a small farm in New Hampshire, and is passionate about sharing flower essences and more ways to renew body, mind, and soul with moms.

    Comments

    1. LeeAnn says

      July 11, 2013 at 9:40 am

      These sound AMAZING! We will definitely be making these soon!

      Reply
    2. Brittany says

      July 11, 2013 at 8:49 pm

      OMG! These look super amazing! Can’t wait to try the recipe!!

      Reply
    3. Keara B. says

      July 12, 2013 at 12:21 am

      Holy cow, these look delicious! My family thanks you. 🙂

      Reply
    4. Robin Wilson says

      August 5, 2013 at 3:03 pm

      Thanks for the recipe and having it in printable form. Will let you know how they turn out!

      Reply
      • Erika says

        August 5, 2013 at 9:46 pm

        Have fun making them, Robin!

        Reply
    5. Meagan says

      September 21, 2014 at 8:47 pm

      How did you get the icing brown? Mine just looks like yellow cake and white whipped cream! It tastes good but doesn’t have the ‘root beer’ look!

      Reply
      • Erika says

        September 22, 2014 at 8:46 am

        Did you add the root beer extract to your frosting? That’s what turned it darker for me. Hope that helps! Thanks for stopping by, Meagan! 🙂

        Reply
        • Meagan says

          October 5, 2014 at 8:44 pm

          Hmmm….wonder if some brands have coloring in them? I did add it to both, but it was a clear extract and did not add color!

          Reply
          • Erika says

            October 6, 2014 at 6:27 pm

            That does make sense. I used McCormick and I’m pretty sure it was a dark color. The flavor was much better than other brands from my experience too. But I supposed you could also add some brown food coloring.
            Thanks for checking back in!

            Reply

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    Welcome! I’m Erika and I’m the creator behind Living Well Mom.

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