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Root Beer Float Cupcakes – A Fun, Nostalgic Treat

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Root beer (not diet) – 1 cup for batter, plus 1–2 tablespoons for frosting (optional)
  • All-purpose flour – 1 2/3 cups
  • Granulated sugar – 3/4 cup
  • Light brown sugar – 1/4 cup
  • Baking powder – 1 1/2 teaspoons
  • Baking soda – 1/2 teaspoon
  • Kosher salt – 1/2 teaspoon
  • Unsalted butter – 1/4 cup (melted and slightly cooled)
  • Neutral oil (canola or vegetable) – 1/4 cup
  • Eggs – 2 large, room temperature
  • Sour cream – 1/3 cup (or plain Greek yogurt)
  • Vanilla extract – 2 teaspoons
  • Root beer extract or concentrate – 1/2–1 teaspoon (optional but boosts flavor)
  • Ground cinnamon – a pinch (optional)
  • Powdered sugar – 3 cups
  • Unsalted butter for frosting – 3/4 cup, room temperature
  • Heavy cream or milk – 2–3 tablespoons
  • Maraschino cherries and paper straws – for garnish (optional)

Method
 

  1. Preheat and prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Mix dry ingredients: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Add a pinch of cinnamon if using.
  3. Whisk wet ingredients: In a separate bowl, whisk melted butter, oil, eggs, sour cream, vanilla, and root beer extract (if using) until smooth.
  4. Add root beer: Pour in 1 cup cold root beer and gently whisk. It will foam slightly—that’s good.
  5. Combine: Add wet mixture to dry ingredients. Stir with a spatula just until combined. Do not overmix.
  6. Fill and bake: Divide batter among liners (about 2/3 full). Bake 16–19 minutes, until tops spring back and a toothpick comes out clean.
  7. Cool: Let cupcakes cool in the pan 5 minutes, then transfer to a rack to cool completely before frosting.
  8. Make frosting: Beat 3/4 cup butter until creamy, 2 minutes. Add powdered sugar in two additions, beating on low, then medium until fluffy. Add 2 tablespoons cream or milk, vanilla, and 1–2 tablespoons root beer or a few drops of root beer extract to taste. Beat until smooth and pipeable. Adjust with more powdered sugar (thicker) or cream (looser).
  9. Frost and garnish: Swirl frosting high to echo a float. Top with a cherry and a trimmed paper straw for that soda fountain look.