I love root beer floats and I love cupcakes. Both are just so much fun to eat.
So, the combination of the two was a no-brainer.
I’ve made these several times for big groups of people, and they are a big hit every time.
The cupcakes themselves taste like root beer made into a cake! And the frosting has actual ice cream in it. Nothing wrong with that!
They are so super yummy and easy to make, I’m pretty sure you can come up with a good reason to make these!
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/8 teaspoon all-spice
- 1/8 teaspoon cinnamon
- 3/4 cup butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon root beer extract
- 1 1/4 cups root beer
- 1 cup butter, softened
- 1/2 cup shortening
- 1/2 cup vanilla ice cream, softened
- 6 cups powdered sugar
- Preheat oven to 350 and line 2 muffin tins with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, salt, all-spice and cinnamon. Set aside.
- In a separate bowl (or the bowl of a stand mixer) beat butter and sugar together until light and fluffy, about 2 minutes.
- Add eggs and extracts and mix until thoroughly combined, scraping down the sides as needed.
- With the mixer on low, add half of the dry ingredients and half of the root beer, stirring until combined. Repeat with the rest of the dry and root beer until combined.
- Fill lined muffin tins about 2/3 full and bake 15-17 minutes, until centers are set.
- Cool completely on cooling rack before frosting.
- Cream butter and shortening together for at least 3 minutes, until smooth.
- Add in 1/2 cup softened ice cream and mix until combined.
- Slowly add in powdered sugar and then turn mixer up to medium and beat for 30 seconds.
- If necessary, add a bit more ice cream or a bit more powdered sugar until desired consistency is reached.
- Pipe onto cooled cupcakes.
Adapted from Cookies and Cups
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