Root Beer Float Cupcakes
Servings: 24 Cupcakes
Ingredients
Cupcakes
- 1 Chocolate cake mix
- ⅓ cup Vegetable oil
- 3 Large eggs
- 1 ¾ cups Root beer soda
Frosting
- 1 cup Salted butter - 2 sticks, softened
- 4 cups Powdered sugar
- 1 tablespoon Half and Half -
- 2 tablespoons Root Beer Soda
- Paper straws - optional
Instructions
Cupcakes
- Preheat the oven to 350 degrees. Spray or line a standard muffin tin.
- Using a hand or stand mixer, add in your oil, eggs, and soda, and mix on medium until well incorporated.
- Add batter into the muffin tin until each is about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Frosting
- In a large mixing bowl, using an electric hand or stand mixer, cream the butter, and beat until light and fluffy (about 2 minutes).
- Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the liquid mixture in between each cup. Continue to mix for 1 minute or until creamy.
- Prepare a piping bag and fill the bag with frosting and frost your cupcakes. Add your maraschino cherry and straw if desired. Enjoy! Makes 24 cupcakes.
Notes
- Room Temperature Soda: Let the root beer sit for a few minutes so it is not overly fizzy when mixing.
- Do Not Overmix: Mix just until the batter is combined to keep cupcakes light and fluffy.
- Fill Liners Evenly: Fill cupcake liners about two-thirds full for the best shape.
- Cool Completely: Frost only after cupcakes have cooled fully.