Root Beer Cupcakes

Anyone that loves root beer will fall in love with these delicious Root Beer Float Cupcakes.

The soft and tender cupcakes are made with real root beer and root beer extract and topped with root beer buttercream frosting.


– White Cake Mix – Butter – Root Beer – Eggs – Root Beer Extract

In a medium bowl, whisk together the cake mix, melted butter, root beer, eggs and rootbeer extract. Whisk until combined, light and fluffy.


Using an ice cream scoop, portion the batter into the lined cupcake pan, filling each cupcake about 2/3 of the way.


Bake in a preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let cool to room temperature.


Place the room-temperature butter into the bowl of a stand mixer. Using the whisk attachment, whip until light and fluffy.


Add the root beer extract, vanilla extract, milk, and half of the powdered sugar. Slowly mix until combined. Add the remaining powdered sugar and increase to medium-high speed.


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