Root Beer Float Cupcakes

I’ve been wanting to make cupcakes for sometime now, because quite honestly, I’m not much of a cake person. I love cupcakes, I do. But I’d much rather bake a pie, make some fudge, and freeze some popsicles than bake cupcakes. I think this is because I can never get my cupcakes to look as beautiful as the ones in store windows. So last week, I was on a mission from God. A mission to make the prettiest, most delicious cupcakes I’ve ever made. They were the prettiest, and pretty close to the most delicious.

I made Root Beer Float Cupcakes! Seriously, on a hot summer day, who can resist a root beer float. Now riddle me this: On a hot summer day, who can resist a root beer float cupcake? Answer: No One.

Yields 24 cupcakes
Adapted from Smitten Kitchen

For the Cupcakes

21 oz root beer (About 1 3/4 glass bottles. I prefer IBC or Abita!)
1 cup unsweetened cocoa powder
1 stick unsalted butter, cut into Tablespoons
1 1/4 cups sugar
1/2 cup packed brown sugar
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 teaspoon salt
2 extra large eggs

For the Vanilla Ice Cream Icing

1 1/2 cups heavy whipping cream
3 generous Tablespoons powdered sugar
1/2 teaspoon imitation vanilla extract
Maraschino cherries for topping


For the Cupcakes

Preheat oven to 350F and line two cupcake pans with paper liners. Set aside.

In a sauce pan, heat root beer, cocoa powder and butter over medium-high heat. When butter is melted, add sugars and whisk until dissolved. Remove from heat and let cool completely, about 20 minutes.

In a large bowl, sift together flour, baking soda, and salt.

In a small bowl, beat eggs with a fork until yolks are incorporated throughout. Whisk eggs into cooled cocoa powder mixture until completely combined.

Fold the liquid ingredients into the dry ingredients (in the large bowl) and mix until the dry ingredients are just wet. The batter should be lumpy.

Fill cupcake liners 3/4 of the way full. Bake both pans side by side for 17 minutes, or until a toothpick comes out clean from a cupcake in the center of the pan and on both sides. Rotate pans if necessary.

Let sit in the cupcake pan for 5 minutes, then remove to wire rack to cool completely.

For the Icing

Using a hand mixer, mix together cream, powdered sugar, and vanilla until soft peaks form.

Assembly (aka, making the cupcakes pretty)

Scoop icing into a ziplock freezer bag and snip one of the corners of the bag.

Hold the tip of the bag over the center of a completely cooled cupcake. Squeeze with a medium pressure (not too hard!) and move the bag upward and in a spiral motion, creating a peak of icing. Repeat with all cupcakes.

Top each cupcake with a cherry.

Icing should be good at room temperature for up to 2 hours, so assemble when you’re ready to eat them.

Root Beer Float Cupcakes


These cupcakes were very similar to root beer floats. The cake was chocolatey and fizzy, like a coke cake, but with the smooth flavor of root beer. The icing was so similar to vanilla ice cream that it really made these cupcakes what they were. The cherry on top was more of a decoration than an item of flavor, considering I like to pick the cherry off and eat it before the rest of the cupcake (just like I would a root beer float!).

With 4th of July just around the corner, these are the perfect cupcake to beat the summer heat. Not too dense, moist and fluffy, these cupcakes will be a hit at any party.

Root Beer Float Cupcakes

Hope you’re all having a great week! This is my last week of 3D design class and I am way too excited for my own good. So excited, that I made fudge for my class today and am planning on making some more food for our last class meeting on Friday morning. In the midst of all this cooking, I’ll also be sanding 2x4s and making a wood sculpture. Pictures of all my projects to come!


9 thoughts on “Root Beer Float Cupcakes

  1. Pingback: Fourth of July Round Up | Beautiful Disasters

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