Here’s another yummy, fun recipe for summer months. These root beer float cupcakes are perfect for a picnic or potluck–or even just as a special treat to celebrate the season.
The batter itself has root beer in it, as does the frosting. For an extra dose of root beer flavor, we’re going to brush the top of the cooled cupcakes with even more root beer! The malted milk powder in the batter also serves to give these cupcakes a flavor reminiscent of root beer floats.
A History Lesson
A Root Beer Float is also known as a Black Cow and can vary by region. Traditionally, this treat consists of root beer poured over vanilla ice cream in a tall, chilled glass. The drink can be customized and is sometimes seen made with chocolate ice cream (brown cow).
How to Make Root Beer Float Cupcakes
Preheat your oven to 350 degrees. Line a 12-count muffin pan with paper cupcake liners and set it aside.
In the large bowl and with an electric mixer fitted with the whisk attachment, combine flour, sugar, baking powder, salt and malted milk powder.
Switch to the paddle attachment, and pour in root beer, eggs and vanilla. Mix on high speed just until the batter is thoroughly combined.
Divide the batter into the paper liners. I like to use an ice cream scoop to keep each cupcake even in size. Bake them for about 18-20 minutes.
Cool cupcakes, then brush the tops with root beer.
Root Beer Frosting
To make the frosting, combine softened butter with powdered sugar and beat on medium speed in your mixer until it’s smooth – it will be thick. Add a tablespoon of root beer at a time until you are happy with the consistency of the frosting. Swirl or spread the frosting on top of the cupcakes and sprinkle with coarse sugar.
Preheat oven to 350º. Line a muffin pan with paper liners. In the bowl of an electric mixer fitted with the whisk attachment, mix the flour, sugar, baking powder, salt and malted milk powder. Switch to the paddle attachment. Add the root beer, eggs and vanilla to the bowl and mix on medium-high speed just until batter is thoroughly combined. Evenly divide batter between 12 muffin liners and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
To make the frosting:
Combine butter and powdered sugar in the bowl of an electric mixer and beat on medium speed until smooth. Add root beer, one tablespoon at a time until your frosting reaches desired consistency.
To assemble the cupcakes, using a pastry brush, brush each cooled cupcake with root beer. Swirl or spread frosting on top. Sprinkle with coarse sugar, if desired.
Have you tried this recipe?
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.