Root Beer Float Cupcakes – yummy summer treat!

So, I had cousins in town this past weekend.  From both sides of my family.  BBQs all weekend long!

As usual, I was tasked with the desserts.  Usually, I would be jumping for joy, um…any excuse to bake, right?  But, lately my schedule has been sooo crazy, I wasn’t sure I was even going to have time to whip anything up.  Luckily, I was able to make it work, trading in only a few hours of sleep to make these bad boys.

This recipe is really fun because it really does taste like a root beer float.  First off, you use REAL root beer in the cake mixture, and REAL ice cream in the frosting.  Then, if you’re totally dorky like me, you can top them off with super fancy Straws to make them really look like floats.

rootbeerfloatcupcake

[ingredients title=”Cake Ingredients”]

  • 3/4 cup butter
  • 3 eggs
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 tablespoon root beer extract (I use McCormick Root Beer Concentrate)
  • 1/2 teaspoon vanilla
  • 1 1/4 cups root beer

[/ingredients]

Root Beer Float Cupcakes
Root Beer Float Cupcakes

[ingredients title=”Ice Cream Frosting Ingredients”]

  • 1/4 cup butter, softened
  • 3/4 cup vanilla ice cream, melted
  • 1/2 teaspoon vanilla
  • 4 cups powdered sugar

[/ingredients]

Root Beer Float Cupcake
Root Beer Float Cupcake

[directions title=”Cake Directions”]

  1. Allow butter and eggs to stand at room temperature for 30 minutes.  Line muffin cups with paper liners.  In a medium bowl stir together flour, baking powder, and salt.  Set aside.
  2. Preheat oven to 350 degrees.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined.  Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in root beer extract and vanilla.  Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition until just combined.
  3. Spoon batter into prepared muffin cups, filling each 2/3 full.
  4. Bake for 17-20 minutes or until a toothpick inserted in centers come out clean.  Cool on wire racks.
  5. Frost your root beer float cupcakes with ice-cream frosting.  Top with root-beer flavored candy if desired. (Use these –Rootbeer Barrels– they’re delicious!)

[/directions]

Root Beer Float Cupcakes
Root Beer Float Cupcakes

[directions title=”Ice Cream Frosting Directions”]

  1. In a large mixing bowl, beat butter with an electric mixer on medium speed until fluffy.
  2. Beat in 1/2 cup of the ice cream and vanilla.  Gradually beat in powdered sugar.
  3. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.

[/directions]

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