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Root Beer Cupcakes

Root Beer Cupcakes – Vanilla Float Cupcakes with a Modern Twist


  • Author: Sam

Description

Root Beer Cupcakes are a fun, retro-inspired treat that combines the classic flavor of a root beer float with soft vanilla cupcakes and rich, creamy root beer buttercream frosting. Perfect for parties, summer gatherings, or whenever you’re craving something nostalgic and sweet. They’re easy to make using a cake mix or your favorite homemade base!


Ingredients

Scale

For the Cupcakes:

  • 1 box vanilla cake mix (or your favorite homemade vanilla cupcake recipe)

  • 1 cup root beer soda (not diet)

  • 2 large eggs

  • ½ cup vegetable oil

For the Root Beer Frosting:

  • 1 cup (2 sticks) unsalted butter, softened

  • 3 to 4 cups powdered sugar

  • 3 tablespoons root beer concentrate or reduced root beer syrup

  • 1 to 2 tablespoons heavy cream or milk

  • Pinch of salt

  • Optional: paper straws for garnish


Instructions

  • Preheat the oven to 350°F (175°C) and line a standard muffin tin with paper cupcake liners.

  • Make the cupcake batter: In a large mixing bowl, combine vanilla cake mix, root beer soda, eggs, and vegetable oil. Beat for 2 minutes until smooth and well mixed.

  • Bake the cupcakes: Fill liners about ⅔ full with batter. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

  • Prepare the frosting: In a large bowl, beat softened butter until fluffy (2–3 minutes). Add powdered sugar gradually, mixing on low speed. Add root beer concentrate (or syrup) and cream, then beat on high until light and fluffy. Add more sugar or cream to reach desired consistency. Stir in a pinch of salt to balance the sweetness.

 

  • Frost and decorate: Pipe frosting onto cooled cupcakes. Garnish with halved paper straws or a cherry for a soda-float vibe!

Notes

  • Use regular root beer (not diet) for the best flavor and texture.

  • Want a stronger root beer punch? Use concentrate or reduce soda to a syrup before adding it to the frosting.

  • These cupcakes can be made ahead. Unfrosted cupcakes freeze well for up to 2 months.

  • This frosting recipe makes enough for generously piping all 12 cupcakes.

  • Hosting a themed party? Pair these with mini burgers, fries, and a fun playlist for full retro vibes!