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.
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.
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
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. These cupcakes don’t puff up as much as others do; that’s perfectly fine.
Cool completely.
Whipped Cream Frosting
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.
Frost the cupcakes. I use a decorating bag and Wilton large tip 1M.
You’ll need to keep these delicious goodies refrigerated.
Enjoy!
Root Beer Float Cupcakes
With real whipped cream as the frosting, these melt-in-your-mouth cupcakes really do taste like a Root Beer Float.
- Yield: 24 1x
Ingredients
- 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
- 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.
- Cool completely.
- 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.
- Frost the cupcakes. I use a decorating bag and Wilton large tip 1M.
- Keep refrigerated.
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LeeAnn says
These sound AMAZING! We will definitely be making these soon!
Brittany says
OMG! These look super amazing! Can’t wait to try the recipe!!
Keara B. says
Holy cow, these look delicious! My family thanks you. 🙂
Robin Wilson says
Thanks for the recipe and having it in printable form. Will let you know how they turn out!
Erika says
Have fun making them, Robin!
Meagan says
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!
Erika says
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! 🙂
Meagan says
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!
Erika says
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!