Root Beer Float Cupcakes Recipe

Wednesday, November 7, 2018


The Cherry on Top Ice Cream Float Party was full of great details as well as great recipes! Pulling together themed sweets is one of my favorite parts of party planning. I didn't find just the right root beer float cupcake recipe, so I adapted a recipe from Life Love Liz for the cake. Then, I modified my absolute favorite buttercream recipe for a Root Beer Buttercream that is both great for piping and delicious.


Adorning the root beer cupcakes with cherry sours and paper straws makes them extra festive. Besides root beer, the other special ingredients for adding flavor is root beer concentrate.

Root beer floats have a nostalgic feel to me. They aren't a treat we enjoy as a family regularly. Of course, that may change after the having this party. A cupcake version of a root beer float is new way to enjoy the flavor combination associated with root beer and vanilla ice cream.

Find the easy to print recipe here.

makes 32 cupcakes

Ingredients
1 ½ cup unsalted butter, softened
6 eggs
5 cups all-purpose flour
5 tsp baking powder
1 tsp salt
3 cups sugar
2 tsp root beer concentrate
1 tsp vanilla
2 cups root beer

Instructions

Preheat oven to 350 degrees. Line muffin pans with paper liners.

In a medium bowl, stir flour, salt, and baking powder together. Cream together butter and sugar in a mixer until fluffy, about 3 minutes. Add eggs one at a time beating until combined. Add root beer concentrate and vanilla. Add the flour mixture in three parts, alternating with the root beer. With each addition, beat until the ingredients are incorporated but do not overbeat. Spoon the batter into the cupcake liners, filling them 2/3 full.

Bake for 15-20 minutes or until toothpick inserted into the center of the cupcake comes out clean.  
                                                                     
Root Beer Buttercream

Ingredients
2 cups unsalted butter, softened
1 cup shortening
3 lbs. powdered sugar
½ cup root beer
2 tsp root beer concentrate
½ tsp vanilla
Pinch of salt

Instructions


Cream butter and shortening with an electric mixer. Add vanilla, root beer concentrate, and salt. With the mixer on a low speed, gradually add sugar, one cup at a time. The mixture will appear dry. Add root beer and beat on low until combined. Then, turn up the mixer to medium-high and beat until light and fluffy, about 5 minutes. Pipe on cooled cupcakes.

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