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.

I’ll admit that I have issues with being challenged. It’s like waving a red flag in front of a bull and my son knows how exactly to wave it… So, he won, and I wound up making root beer cupcakes…with root beer buttercream frosting!

This recipe is moist cupcakes with homemade root beer flavor.

They are fun cupcakes for root beer lovers.

Wisner, the owner of Colorado’s Cripple Creek Brewing, created the first root beer float on Aug. 19, 1893, according to Spoon University.

These cupcakes topped with root beer buttercream are reminiscent of the nostalgic soda fountain flavor.

The only thing missing from this recipe is it doesn’t fizz and bubble, like when you add the vanilla ice cream to the rootbeer for your float.

You might also like our Pinterest Dessert Board for other great recipes like this root beer cupcakes recipe.

 

Root Beer Cupcakes 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)

 

How to make root beer cupcakes:

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.

10. Frost with Root Beer Buttercream Frosting, or your favorite frosting.

Now for everyone’s favorite part, eating the flavorful cupcakes.

You’ve got the flavor perfect–goodness of a classic root beer float now you can decorate them to look like mugs of root beer floats.

Bake as directed.

Then add white frosting to the top of each cupcake

Add a paper straw to each cupcake.

Top with a maraschino cherry.

If you wish to make larger cupcakes or smaller cupcakes here are some general cooking time guidelines.

How to make 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.

How to make 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.

We hope you enjoy these root beer cupcakes with homemade frosting.

Shout out to Briana for the recipe and photos.