Deliciously moist root beer butter cupcakes with a rich flavor. These Root Beer Float Cupcakes are made with root beer cream cheese buttercream frosting and pack plenty of root beer flavor.
When I think of summer, I think of parties by the pool and potluck cookouts. Flavors like root beer, cotton candy, margarita, strawberry, and cherry almond come to mind.
Root Beer Float Cupcakes is the quintessential summer dessert. If you’re looking to bring an elevated dessert to a summer or holiday party, try this cupcake recipe.
I promise everyone will love a decadent, moist and flavorful cake with the most delicious root beer frosting.
Russian ball tip piping is my go-to frosting technique these days. I have a number of cupcakes recipes here featuring this beautiful and inspiring piping trick.
While I plan to do a video this summer using Russian Ball Tips, I’ve mentioned tips throughout different cupcake posts on how to achieve this design. For starters, I like to use the large hole ball tip. Secondly, fill the piping bag with frosting. Refrigerate all the frosting. The stuff in the bag and the stuff that was whipped up.
The frosting should be hard to pip out of the bag but not too hard that it could possibly break the bag. If it is too hard, let it sit out at room temperature for 15 minutes.
Also, you’ll want to make sure to refrigerate the frosting supplies again after a few pips because warm frosting tends to blend the layers together. For other Russian Ball Tip techniques, I use, read about these Maple Bacon Cupcakes. If you do use Russian Ball Tips, you’ll want to fill an extra bag with a little frosting because these tips create a small hole in the center of the frosting. I like to stabilize that area with a little frosting.
These moist Root Beer Float Cupcakes pack a delicious flavor that can’t be beaten. If you love buttercream cream cheese frosting and have a bacon lover in your life, this cupcake recipe is for you!
Celebrate summer’s arrival with a nostalgic dessert that is sure to be a hit for your next summer party.
Root Beer Float Cupcakes
- 2½ cups plus 3 tablespoons all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup shortening packed
- ¼ cup unsalted butter at room temperature
- 1 cup full-fat sour cream
- ½ cup root beer soda
- 3 large eggs
- 4 teaspoons root beer extract or concentrate
- 2 teaspoons butter flavoring
For the Root Beer Frosting
- 18 tablespoons (that's 1 cup plus 2 tablespoons) unsalted butter at room temperature
- 5 cups powdered confectioners' sugar
- 3 teaspoons root beer extract or root beer concentrate
- 1/2 teaspoon salt
- 12 ounces cream cheese softened
- 1 cup shortening packed
- 1/8 teaspoon brown gel food coloring I used Wilton
- 34 maraschino cherries to garnish
- 34 paper straws to garnish
- Preheat oven to 325 degrees F. Line a muffin tin pan with paper cups; set aside.2. In a bowl fit with paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt.3. With the mixer on low, slowly beat in chunks of shortening and butter. Turn mixer to medium and beat until mixture has small crumbs.4. In a medium bowl, whisk together sour cream, root beer, eggs, root beer extract/concentrate, and butter extract.5. With the mixer on low, slowly pour mixture into dry ingredients. Turn mixer to medium and beat until incorporated; about 1 minute. Whip down sides of bowl with a spatula and stir to mix.6. Spoon 2 1/2 tablespoons cake batter into each cupcake. Carefully drop muffin tin pan against counter top to rid batter of air bubbles. Bake in oven for 27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.To make the frosting1. Meanwhile, make the frosting. In a bowl fit with a mixer, beat butter, powdered confectioner's sugar, salt, and root beer flavoring. Once smooth, turn mixer up to medium and beat in chunks of cream cheese and shortening. Mix frosting until smooth. Beat in brown gel food coloring. More coloring can be used to achieve a darker brown color. 2. Fill pastry bag with a cupcake tip and frost each cupcake. Frosting may need to be chilled in pastry bag to create same design as photos. Also, I used a Russian Ball Tip to frost each cupcake. See notes on where to buy, otherwise, any cupcake tip will do.3. Chill frosted cupcakes then top with cherry and paper straw.4. Cupcakes need to be chilled until 30 minutes before serving.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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