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Cupcakes made with root beer and topped with frosting and a cherry
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Root Beer Cupcakes

If you love Root Beer Floats, then you definitely need to make these Root Beer Cupcakes that are made with not only root beer BUT root beer flavoring oil! These cupcakes are moist, delicious, and easy to make. Once you make these fun treats for your family, they will definitely want you to make them again!
Course Cupcakes, Dessert
Cuisine American
Keyword Cupcakes, Root Beer Cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Resting 10 minutes
Total Time 43 minutes
Servings 24 cupcakes

Equipment

  • Muffin tin
  • Red cupcake liners
  • Piping bag
  • ATECO 866 tip
  • Cookie scoop
  • Cake tester
  • large mixing bowl
  • Spatula

Ingredients

  • 15 oz vanilla cake mix
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup root beer
  • ½ cup unsalted butter softened
  • ½ tsp. root beer flavoring oil you can adjust this more or less, but a good starting point is ½ tsp

Frosting

  • ½ cup unsalted butter softened
  • 2 tablespoons root beer flavoring oil you can adjust this more or less, but a good starting point is ½ tsp
  • 1 teaspoon vanilla extract
  • 4-6 cups powdered sugar
  • 4-5 tablespoons root beer
  • Maraschino cherries (optional)
  • Red/white stripped straws (optional)

Instructions

  • Preheat the oven according to the directions on the cake mix.
  • Prepare the muffin tin with the cupcake liners.
  • Ina large mixing bowl, add in the cake mix, the flavoring oil, butter, the vegetable oil and eggs, and the root beer. Turn the mixer on low for 1 minute until the mixture is combined then turn the mixer to medium and mix together for two minutes.
  • Using a cookie scoop, scoop out the batter into each cupcake liner and fill each liner about ⅔ full.
  • Place the muffin pan into the oven and bake for 15 – 18 minutes. To check for doneness, use a toothpick or cake tester and place it in the middle of a cupcake. If it comes, out clean, they are done, if it’s not, put the cupcakes back in the oven for 2 to 3 minutes at a time until they are done.
  • Once the cupcakes are done, let them sit in the muffin tin for approximate 10 minutes. Then remove them to a cooling rack to let them continue cooling.
  • While the cupcakes are cooling, prepare the frosting.
  • In a large mixing bowl, add in the softened butter, the flavoring oil, and the vanilla, and mix together using the whip/whisk attachment of your mixer and whip the ingredients together until thoroughly combined and it’s light and fluffy. This will take about 2 to 3 minutes. You are going to get the best results when making this frosting if you use a stand mixer.
  • Once they are combined, start adding in the powdered sugar, ONE CUP AT A TIME.THIS IS CRUCIAL. DO NOT DUMP IT IN ALL AT ONCE. After you add a cup in, mix it all together until it’s thoroughly mixed, and you cannot see any of the powdered sugar in the mixing bowl. To ensure it’s all incorporated, use a spatula to scrape the bowl and move the frosting around. Continue this process until all of the powdered sugar is added.
  • Once you get the powdered sugar added in, then slowly add in the root beer. BUT DO NOT ADD IN ALL OF THE ROOT BEER. Add in a little at a time until you get the desired consistency you are looking for. If you are planning on piping the frosting on, you will want the frosting to be able to hold up, so you do not want runny frosting.
  • Also,at this point, taste your frosting. If you don’t feel that there is enough of a root beer taste, add in more of the flavoring oil. However, add just a little bit at a time. The oil is enormously powerful, and a little bit goes a long way.
  • When your frosting is at the consistency you want, place the tip into the piping bag and cut off the end of the bag. Scoop the frosting into the bag and begin to pipe.
  • Add the cherry on the top and cut a straw in half and place it into the frosting and through the cupcake.
  • Enjoy!