Root Beer Float Cupcakes

Post image for Root Beer Float Cupcakes

by Jess on April 11, 2010 · 27 comments

in Cake

Ok I’m a genius. I love root beer floats, so a root beer flavored cupcake was a no brainer. Of course I discovered that I wasn’t the only genius to have this idea.

After doing a search, I did find a few different recipes for root beer float cupcakes. Nothing really like the picture I had formed in my head. To find the cupcake recipe I wanted something that was moist. The Joy of Baking’s Vanilla Cupcake recipe fit the bill. Next I wanted to do a cream filling. Our Best Bites has the perfect one! Then a glaze and Wilton’s Buttercream frosting for the top.


My ingredients

Sugar and Butter creamed until fluffy.

Add the eggs

Add the concentrate

Dry ingredients whisked together

Add the milk and dry ingredients in intervals

Filled cupcake pans

Baked cupcakes

Fillings milk mixture

Creamed butter and sugar

Finished Filling

I cut wells to add the filling

Filled with glaze

Finished frosting

Root Beer Cupcakes

  • 1/2 cup (113 grams) unsalted butter temperature
  • 2/3 cup (130 grams) granulated white sugar
  • 3 large eggs
  • 2 1/2 teaspoon root beer concentrate
  • 1 1/2 cups (195 grams) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) milk

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the root beer concentrate.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

Cream Filling

  • 3 T Flour
  • 1/2 C milk
  • 1/2 C real butter
  • 1/2 C sugar (that’s granulated sugar, not powdered sugar)
  • 1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan.
It’s okay if you have lumps, because we’re gonna strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.
You should end up with a nice, smooth mixture. It’s almost like pudding before it’s set.
Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. When it is chilled, you can move on to the following step.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides.
Beat on med-high for 7-8 minutes.

Root Beer Glaze

  • 2 T confectioners’ sugar
  • 1/8 t root beer concentrate
  • Milk to your likeness

Just mix all together and drizzle on your cupcakes

Buttercream Frosting


  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
  • 2 tablespoons milk

Makes: About 3 cups of icing.

(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Print Friendly