Indulge in a delightful journey of old-fashioned flavors with our scrumptious Root Beer Cupcakes Recipe. If you’re a fan of that classic root beer taste, these moist cupcakes infused with homemade root beer flavor will undoubtedly become your new favorite treat.
Let me share a little personal story. I used to shy away from challenges, but my son, clever as ever, knew just how to push my buttons. One day, he dared me to make root beer cupcakes with root beer buttercream frosting. I couldn’t resist his challenge, and as a result, we discovered this incredible recipe that has now become a cherished family favorite.
Root beer has a fascinating history, and its timeless allure traces back to August 19, 1893, when Wisner, the brilliant mind behind Colorado’s Cripple Creek Brewing, concocted the first-ever root beer float, according to Spoon University. Now, our Root Beer Cupcakes, topped with luscious root beer buttercream, pay homage to that nostalgic soda fountain flavor that has captured hearts for generations.
While these cupcakes may not fizz and bubble like a classic root beer float with vanilla ice cream, their enchanting aroma and rich taste will surely evoke fond memories and bring smiles to your face. They are a delightful twist on the traditional cupcake, perfect for root beer enthusiasts and anyone looking to savor something truly special.
If you have a sweet tooth like us and are always on the lookout for fantastic dessert ideas, be sure to explore our Pinterest Dessert Board. It’s a treasure trove of delectable recipes, just like this Root Beer Cupcakes Recipe, that will satisfy your cravings and leave you wanting more.
So, why wait? Get ready to indulge in the wonderful world of root beer-infused cupcakes and experience a delightful blend of flavors that will leave you craving another bite. Whether it’s for a family gathering, a special occasion, or just a well-deserved treat, our Root Beer Cupcakes Recipe is bound to win over hearts and taste buds alike. Enjoy the sweet journey!
Root Beer Cupcakes Recipe
Servings: 12 cupcakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 1 box (18.25 ounces / 517 grams) vanilla or yellow cake mix
- 1 and 1/4 cups (300 ml) root beer (room temperature)
- 1/2 cup (115 grams) unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 teaspoon root beer flavoring
For Root Beer Buttercream Frosting (optional):
- 1 cup (225 grams) unsalted butter (room temperature)
- 4 cups (500 grams) powdered sugar
- 1/4 cup (60 ml) root beer
- 1 teaspoon root beer flavoring
History of Root Beer Cupcakes:
Root beer, with its captivating blend of sassafras and spices, originated in North America and has been cherished since the 19th century. This recipe cleverly transforms the nostalgic flavors of root beer into delectable cupcakes, capturing the essence of soda fountain delights.
Variations:
While this recipe beautifully embraces root beer’s unique profile, you can explore inventive versions using other carbonated beverages like cola or cream soda for intriguing twists.
Ingredient Expanded Information:
- Vanilla or Yellow Cake Mix: A convenient and versatile base that imparts a subtle sweetness, ensuring a balanced canvas for the robust root beer flavors.
- Root Beer Flavoring: This essence captures the distinctive taste of root beer, enhancing both the cupcakes and frosting with its characteristic aroma and taste.
Expert Tips:
- To achieve an impeccably smooth batter and frosting, allow butter, eggs, and root beer to reach room temperature before use.
- Incorporate the cake mix gradually into the root beer for a uniform, velvety batter.
- A toothpick inserted into a cupcake’s center should come out clean to indicate thorough baking.
- Utilize a Bismark filling tip for an effortless injection of frosting, creating delightful surprise centers.
How to Make Root Beer Cupcakes
Instructions:
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a spacious mixing bowl, combine room temperature butter and eggs, allowing them to sit for 30 minutes.
Tip: Break the eggs individually into a custard cup or small bowl first. This way, if any shell fragments get in, you can easily remove them before mixing the batter.
Slowly blend the cake mix into the root beer, ensuring a smooth fusion.
Add the root beer flavoring, mixing until fully incorporated, and regularly scrape the bowl for even blending.
Fill each liner about 3/4 full (approximately 1/4 cup / 60 ml of batter).
Bake for 20 minutes or until a toothpick emerges clean from a cupcake’s center.
Let cupcakes cool in the pan for 5 minutes before transferring them to a wire rack for complete cooling.
Optional: Filling the Cupcakes:
- Utilize a pastry bag or resealable bag with a Bismark tip for filling cupcakes.
- Fill the bag with frosting and insert the tip into the top of a cupcake. Squeeze gently to infuse the filling. Don’t worry if you leave a hole, as the frosting will cover it.
- Alternatively, use a melon baller to create a cavity, fill with frosting, and top with more frosting.
For Root Beer Buttercream Frosting (Optional):
-
- In a separate bowl, beat room temperature butter until smooth and creamy.
- Gradually add powdered sugar, mixing until well combined.
- Introduce root beer and root beer flavoring, continuing to beat until the frosting achieves a light, fluffy texture.
Decorating the Cupcakes:
- Frost the cooled cupcakes with the Root Beer Buttercream Frosting or your favorite frosting.
- For a fun touch, make the cupcakes look like mugs of root beer floats. Add white frosting to the top of each cupcake, insert a paper straw, and top with a maraschino cherry.
Cooking Time Guidelines for Different Cupcake Sizes:
- Mini Cupcakes: A recipe that makes 24 (2½-inch) cupcakes will make about 64 mini cupcakes. Bake at 350°F oven for typically 10 to 15 minutes.
- Jumbo Cupcakes: A recipe that makes 24 (2½-inch) cupcakes will make 10 to 16 jumbo cupcakes. Bake in a 350°F oven for typically 25 minutes.
Enjoy these delightful Root Beer Cupcakes with or without the Root Beer Buttercream Frosting, and let the nostalgic flavors of a classic root beer float whisk you away to sweet satisfaction. Happy baking!
Storage and Leftovers:
Store cupcakes in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week, allowing them to return to room temperature before serving.
FAQs – Root Beer Cupcakes Recipe
- Can I use a different type of cake mix for this recipe? Yes, you can use either vanilla or yellow cake mix for this recipe. However, keep in mind that the flavor may slightly vary depending on your choice.
- What if I don’t have root beer flavoring? If you can’t find root beer flavoring, you can substitute it with an equal amount of vanilla extract. While it won’t have the exact root beer taste, it will still complement the cupcakes nicely.
- Can I make the cupcakes ahead of time? Absolutely! You can bake the cupcakes in advance and store them in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerate for up to five days or freeze for up to three months.
- How should I store leftover cupcakes with frosting? If you have frosted cupcakes left, store them in an airtight container in the refrigerator. Before serving, allow them to come to room temperature for the best flavor and texture.
- Can I use a different frosting for these cupcakes? Yes, feel free to use any frosting you prefer. Cream cheese frosting, chocolate frosting, or even a simple vanilla buttercream would pair well with the root beer cupcakes.
- Can I make these cupcakes gluten-free? Yes, you can use a gluten-free cake mix and ensure that all other ingredients are gluten-free to make this recipe suitable for those with gluten sensitivities.
- Can I add mix-ins to the cupcake batter, like chocolate chips or nuts? Absolutely! You can add your favorite mix-ins to the batter before baking. Chocolate chips, chopped nuts, or even shredded coconut would be great additions.
- Can I make these cupcakes vegan? Yes, you can use vegan substitutes like plant-based butter and flaxseed eggs to make the cupcakes vegan-friendly.
- Can I double the recipe to make more cupcakes? Yes, you can double or halve the recipe depending on the number of cupcakes you want to make. Adjust the ingredients accordingly.
- Can I use this recipe to make a whole cake instead of cupcakes? Yes, you can use the same batter to make a single-layer cake or a layered cake. Adjust the baking time accordingly and use a cake pan instead of cupcake liners.
- Can kids enjoy these cupcakes if there’s root beer in them? The cupcakes contain a small amount of root beer, and the alcohol content should evaporate during baking. However, if you prefer, you can use non-alcoholic root beer for a kid-friendly version.
- Can I pipe the frosting on the cupcakes for a fancier look? Absolutely! You can use a piping bag with a decorative tip to create beautiful swirls of frosting on top of the cupcakes.
- Can I add a scoop of ice cream on top of the cupcakes to mimic root beer floats? That’s a fantastic idea! Adding a scoop of vanilla ice cream on top of the cupcakes would be a delightful touch, reminiscent of a classic root beer float.
- Q: Can I experiment with different soda flavors? A: Absolutely! While this recipe highlights the iconic root beer taste, feel free to explore variations using cola, cream soda, or other carbonated beverages for an innovative experience.
- Q: How can I enhance the cupcakes’ moisture? A: Incorporating a tablespoon of sour cream into the batter can elevate moisture and tenderness
Enjoy making and savoring these Root Beer Cupcakes, and feel free to experiment and customize the recipe to suit your taste preferences!
Root Beer Cupcakes Recipe
Today's Best Recipe is root beer cupcakes. The old-fashioned flavor of root beer makes these cupcakes a delicious treat.
Ingredients
- 1 box vanilla or white cake mix
- 1 1/3 cup root beer soda
- 1/3 cup oil (I prefer the Mediterranean oil, but vegetable oil will work just as well)
- 3 eggs
- 3 Tablespoons root beer concentrate (or you can use root beer extract)
- 1 teaspoon vanilla extract (optional)
Instructions
- 1. Preheat oven to 335 degrees
- 2. Add cupcake liners to cupcake pan (this recipe makes 24 cupcakes).
- In a large bowl mix root beer with oil and eggs by hand or using an electric mixer on medium speed
Tip:
- Place your butter and eggs on the counter for 30 minutes to allow them to come to room temperature.
- This will help them blend easier and the eggs will incorporate more air giving your cupcake batter a lighter texture.
Tip:
- Break eggs individually into a custard cup or small bowl first.
- This way, if you get shell fragments, you can easily fish them out of the cup rather than try to get them out of the batter.
- 4. Stirring slowly, gradually add the boxed cake mix to the rootbeer mixture.
- 5. Once blended, add root beer flavoring.
- 6. Use a rubber spatula to scrape the sides of the bowl regularly until well mixed.
- 7. Fill paper liners about 3/4 full…(about 1/4 cup of batter).
Tip:
- Standard 2½-inch cupcakes should have 1/4 cup batter to fill the liner 2/3 to 3/4 full.
- Adding more batter than this will cause the cupcakes to overflow the cups and create a mess in your oven.
Quick Ways to fill cupcake liners with cupcake batter:
- If the batter is thick, use two spoons to scoop it into the cups.
- Use a medium ice cream or cookie scoop to spoon batter into the cups.
- Fill a resealable plastic bag with batter and clip a small hole in one corner. Place your hole over the hole until the bag is over the cupcake liner. then squeeze the bag gently into the cups to fill. Cover the hold again with your finger to move to the next cupcake liner. (you can also use a piping bag)
- If your batter is thin, pour it into a large glass measuring cup. The spout on the measuring cup will make it easier to fill cupcake liners with batter.
- 8. Bake cupcakes in preheated oven for 20 minutes on center rack.
Tip:
- Insert a wooden toothpick into the center of the cupcake to check the doneness.
- When you pull the toothpick out, it should be clean, signaling the cupcakes are done. If the toothpick is removed and shows wet batter or several moist crumbs clinging, the cupcakes need to bake longer.
- Allow cupcakes to cool for 5 minutes in the pan before moving to a wire rack to cool completely.
- 9. Fill the cupcakes, optional
How to Fill Cupcakes
- To fill your cupcakes with frosting or filling, use a pastry bag, or large resealable baggie and a Bismark filling Tip or a large round tip.
- Clip the corner of one corner if using a resealable bag.
- Insert the tip into the bag and then fill the bag by spooning the frosting into the bag.
- Squeeze the frosting down.
- You now have two options for filling:
- Insert the tip into the top of the cupcake, and squeeze the filling into the center of the cupcake. Don’t worry if you leave a hole because the frosting will cover it.
- You can also use a melon baller to remove the center of the cupcake, fill the hold with icing and add frosting over the top.
- Frost with Root Beer Buttercream Frosting, or your favorite frosting.
- Now for everyone's favorite part, eating the flavorful cupcakes.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 61Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 21mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 1g
The Nutritional Information may not be accurate.
Shout out to Briana for the recipe and photos.