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Root Beer Float Cupcakes

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Delicious cupcakes inspired by classic root beer floats, topped with creamy frosting and a cherry.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup root beer
  • 1 tsp vanilla extract
  • 1 cup root beer float frosting (optional topping)
  • Maraschino cherries (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the softened butter, eggs, root beer, and vanilla extract to the dry ingredients and blend until just combined.
  4. Fill each cupcake liner about 2/3 full with the batter.
  5. Bake for 18-20 minutes, or until a toothpick comes out clean.
  6. Cool the cupcakes in the pan for 5 minutes then transfer them to a wire rack to cool completely.
  7. Frost with root beer float frosting and add a maraschino cherry on top, if desired.

Notes

Store leftovers in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://ameliasweets.com/2026/06/30/root-beer-float-cupcakes/

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