“These are the BEST CUPCAKES I have ever had!” – My son and his friends.
One bite and it actually tastes like a root beer float! I achieved this thanks to an amazing flavoring “Root beer” by Dolce Flav. I have been sampling a few of their products and I am so impressed! All my bakers need to give them a try, especially with the holidays coming up! Here is the link to purchase- https://na01.safelinks.protection.outlook.com/?url=https%3A%2F%2Fdolceflav.com%2F%3Fref%3Dshesgotthecooks&data=05%7C02%7C%7C681a86273293497430d108dcdf729b36%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C638630930531950533%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C0%7C%7C%7C&sdata=5X7%2B%2FA%2BB51xL9DjsAVQUI37OVoJgGHirLuRWl0W34II%3D&reserved=0
Use the code: SHESGOTTHECOOKS10 for 10% off!
You can buy root beer extract/flavoring from most stores if you would prefer. The key to making this truly taste like a root beer float is a good vanilla buttercream. I have the best recipe for that!
Okay let’s get started!
Root BeerFloat Cupcakes
Ingredients
Cupcake batter
- 1 1/4 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1/3 cup salted butter, softened If you use unsalted add 1/2 tsp salt
- 1 1/2 tsp root beer flavoring/extract
- 1 tbsp canola oil
- 1 egg
- 1/2 cup milk
- 1/4 cup sour cream
- 12 cupcake liners
- maraschino cherrys for garnish optional
Vanilla buttercream frosting
- 1 cup salted or unsalted butter, softened If using unsalted add 1/2 tsp salt
- 2 cups powdered sugar
- 3 tbsp heavy cream
- 1 tbsp vanilla extract
Instructions
Batter
- Preheat the oven to 350℉.
- Line a standard cupcake pan with liners. Set aside.
- In a medium sized bowl, combine the flour, baking soda, baking powder, and salt. Stir and set aside.
- In a standing mixer with the paddle attachment,( OR a hand mixer with a large bowl) add the butter, oil, and sugar. Beat until the mix is light and fluffy. About 2 minutes.
- Add the root beer extract. Beat for 1 minute.
- Add the egg and beat until combined. Next goes the sour cream. Beat again until combined.
- Not add 1/4 of the flour and mix, then goes half of the milk. Beat.
- Now add more of the flour, mix and the remaining milk. Finish with the last of the flour. Beat until combined.
- Pour the batter into the cupcake liners. About 2/3 full.
- Bake for 18 minutes or until a toothpick comes out clean.
- Let them cool and move on to the frosting.
Buttercream frosting.
- Whisk the butter and half of the sugar. When it is all mixed in add the rest of the sugar. Scrape the bowl with a spatula.
- Whisk well. Then add the heavy cream. Mix well.
- Add the vanilla last. Whisk unitl soft and fluffy.
- Pipe or spread on the frosting.
- Garnish with a marachino cherry. (optional)
- ENJOY!
- Store in an air tight container.
