I’d been wanting to make these for a long time and I finally came across a recipe I like at Tidy Mom. She mentioned in the recipe to cut the amount of Root Beer concentrate because it was too strong but I think my flour made the taste change because there wasn’t nearly enough flavor for my liking. I am going to try next time with all purpose flour and see if that changes. The frosting recipe is spot on though!
They were definitely kid approved though!
Root Beer Float Cupcakes – Adapted from Tidy Mom – This is the recipe on her site that she adapted from Bittersweet
Root Beer Float Cupcakes
yields 12 cupcakes
- 1 Cup Rootbeer Soda (non-diet)
- 1 Teaspoon Apple Cider Vinegar
- ¾ Cup Sugar
- ⅓ Cup Canola Oil (Didn’t have canola I used corn oil)
- ½ Teaspoon Vanilla Extract
- 2 Teaspoons Root Beer Extract *(if you use root beer concentrate then only use ½ teaspoon)(Candy’s Note: I did not follow this for me it wasn’t enough I used nearly 3 TSP)
- 1⅓ Cups Flour
- ¾ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- Pinch of Salt
- Preheat your oven to 350
- Combine root beer soda and vinegar and let stand for a few minutes.
- Add in the sugar and oil, whisking until slightly frothy.
- Mix in your extracts, and slowly add the flour, along with the baking powder, baking soda, and salt. Careful not to over mix.
- Fill cupcake liners approximately ¾ full.
- (At first I thought I had a lot more batter than 12 cupcakes, but then I noticed the batter would settle, so I went back and added a little batter to each liner, which made 12 cupcakes)
- Bake for about 18 – 22 minutes.
The vanilla frosting gave the flavor of the “ice cream”, though like I mentioned, these might even be good unfrosted and served with a scoop of vanilla ice cream instead.
1 (8 ounce) cream cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
1.5 teaspoon vanilla bean paste
- Beat cream cheese and butter until well blended.
- Add powdered sugar and mix until nice a creamy