It’s summer, and that means it’s the perfect time to make these Root Beer Float Cupcakes With A&W! This is an easy and fun recipe for kids to make, too!
These cupcakes are perfect for your summer parties and potlucks – you’ll be a hit with your “original” recipe while others bring their usual chocolate cupcakes.
You’ll need to find some Root Beer Concentrate for this recipe (or Root Beer Extract). I wasn’t able to find it in my store so I just ordered it here. Note that you don’t have to use the exact brands as featured in any of my images, it’s just to give you an idea of what I used 😉
3/4 cup softened Butter
2 1/2 cup Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 cup Sugar
1 tbsp Root Beer Extract or 1 tsp Root Beer Concentrate
1/2 tsp Vanilla
1 cup Root Beer
1 cup softened Butter
3 cup Powdered Sugar
3 tbsp Root Beer
1 tsp Root Beer Extract or 1/4 tsp Root Beer Concentrate
1 tsp Vanilla
After whipping, be sure to lick the beaters – – that’s truly one of the best parts of baking, isn’t it?
Preheat oven to 350. Line muffin pans with paper liners. Stir together flour, salt and baking powder. Cream together butter and sugar until fluffy. Mix in eggs, root beer extract and vanilla. Gradually add in flour and root beer until just combined. Fill each cup about 2/3 full. Bake for 15-20 minutes or until toothpick inserted in center comes out clean.Cool in pan for 10 minutes before transferring to wire rack to cool completely.
For the frosting, whip butter, root beer extract and vanilla for frosting until fluffy. Gradually add powdered sugar. Add root beer until you reach desired consistency. Transfer to piping bag and frost each cupcake. Top with a cherry and cut straw!