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See 5 recipes Download free cookbookRoot Beer Float Cupcakes
Root Beer Cupcakes
Root beer reduction and root beer extract flavor tender brown-sugar cupcakes, finished with vanilla buttercream and a cherry for the full float effect.
Prep Time:30 minCook Time:30 minTotal Time:60 minServings:12Difficulty:Medium
These cupcakes translate the essential flavors of a root beer float into a celebratory baked dessert. Root beer is reduced to concentrate its caramel, vanilla, and herbal notes, then reinforced with a small amount of root beer extract so the flavor remains clear after baking.
Brown sugar gives the cake a soft caramel background without turning it into a generic spice cake. Sour cream keeps the crumb tender, while a light brushing of reserved root beer reduction adds aroma and moisture to the warm cupcakes.
A high swirl of vanilla buttercream supplies the creamy half of the float. Pipe it generously so the white frosting resembles a foamy scoop of vanilla ice cream, then add one well-dried cherry for the familiar soda-fountain finish.
The cupcakes can be baked one day ahead and kept covered at room temperature. Frost them on the day of serving, and dry the cherries thoroughly so their syrup does not run into the buttercream.
Nutrition (per serving)
Calories:470 kcal
Protein:4 g
Carbs:65 g
Fat:22 g
Directions
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1
Pour the root beer into a wide saucepan and boil over medium-high heat for 10 to 12 minutes, until reduced to 3/4 cup; cool completely.
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2
Heat the oven to 350°F and line a 12-cup muffin pan with paper liners.
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3
Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
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4
Beat the 1/2 cup softened butter, brown sugar, and granulated sugar until pale and fluffy, then beat in the eggs one at a time and add the root beer extract.
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5
Mix in the dry ingredients in two additions, alternating with the sour cream and 1/2 cup of the cooled root beer reduction, just until the batter is smooth.
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6
Divide the batter evenly among the liners and bake for 17 to 19 minutes, until the tops spring back and a tester comes out with a few moist crumbs; brush the warm cupcakes with the remaining 1/4 cup reduction and cool completely.
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7
Beat the 3/4 cup softened butter until creamy, gradually add the powdered sugar, then beat in the vanilla and heavy cream until the buttercream is light and pipeable.
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8
Pipe a tall swirl of vanilla buttercream onto each cooled cupcake, top with a well-dried maraschino cherry, and serve.
Ingredients
- Root Beer:2 cups
- All-Purpose Flour:1 3/4 cups
- Baking Powder:1 teaspoon
- Baking Soda:1/2 teaspoon
- Fine Salt:1/2 teaspoon
- Unsalted Butter, Softened:1/2 cup
- Packed Light Brown Sugar:3/4 cup
- Granulated Sugar:1/4 cup
- Large Eggs:2
- Root Beer Extract:1 teaspoon
- Sour Cream:1/2 cup
- Unsalted Butter, Softened, for Frosting:3/4 cup
- Powdered Sugar:3 cups
- Vanilla Extract:2 teaspoons
- Heavy Cream:2 tablespoons
- Maraschino Cherries, Well Drained and Dried:12
Tips & Notes
- Use a wide pan for the root beer so it reduces efficiently, and measure the cooled reduction before dividing it.
- Stop mixing as soon as the flour disappears to keep the cupcakes tender.
- Blot the cherries thoroughly with paper towels before placing them on the frosting.
