Rodeo break has arrived in Tucson and it seems like the perfect time to make root beer float cupcakes. My kids don’t drink soda but I’m sure they would enjoy these. Quinn really liked root beer when he tried it at the stick rodeo last summer! 🙂
Root Beer Float cupcakes recipe:
- 1 stick unsalted butter, softened
- 2 C all-purpose flour
- 1 T baking powder
- 1/2 t fine salt
- 1 1/2 C granulated sugar
- 3 large eggs
- 1 C whole milk
- 1/2 Cup Mug Root Beer
Directions for cupcakes:
Preheat the oven to 350 degrees and prepare your cupcake pan with cupcake liners.
Whisk together the flour, baking powder, and salt in a medium bowl, set aside. Beat together butter and granulated sugar with a mixer on medium speed until combined. Add eggs and beat well, scrap the bowl when nessesary. Reduce speed to low and gradually add flour mixture, beat until combined. Add milk and the mug root beer and beat blended.
Use a big spoon and portion batter evenly into the cupcake liners. Bake in the oven for 18 minutes or until a tooth pick comes out clean. When baked, set aside and let them cool while you prepare the frosting.
Root beer butter cream frosting:
- 3 C confectioners’ sugar
- 1 C butter
- 1 T of Mug Root Beer
- 1 T whipping cream
Root Beer Float Frosting:
In a mixer, using the whisk attachment, mix together sugar and butter. Mix on low speed until blended and then increase speed to medium beat for 3 more minutes. Add the root beer and cream and continue to beat on medium speed for a few more minutes. Add in more powder sugar if necessary. Garnish with Root Beer candy.
Do you like Root Beer Floats?
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