Root BeerFloat Cupcakes
These amazing cupcakes taste just like you a root beer float!
Servings: 12 servings
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.