Root Beer Float Cupcakes

Did you know that Charles Elmer Hires, a pharmacist, was the first to successfully market a commercial brand of root beer in 1876 called Hires? At first, he began selling a packaged dry mixture, but soon after he developed a liquid concentrate blended with more than 25 herbs, berries and roots. By 1893, the Hires family sold bottled versions of their well-known root beer. 

I remember drinking my first root beer at a drive in an A & W fast food chain in Montreal. Some of you might recall cars pulling in front of the restaurant with a waitress coming to get your order and bringing back the hot food to eat in your vehicle. Yes, those were the 70’s, a time before the convenience of a drive-thru. Times have change, but certainly not my appreciation for a refreshing glass of root beer.

If you love root beer like I do, you will like it in a cupcake. A must to make for all root beer fans!

Enjoy!

Root Beer Float Cupcakes 

Ingredients for cupcakes:

1 stick unsalted butter, softened
2 cup all-purpose flour
1 tbsp baking powder
1/2 tsp fine salt
1 1/2 cup granulated sugar
3 large eggs
1 cup whole milk
1/2 cup Root Beer (Mug, A & W)

Instructions for cupcakes: 

Preheat oven to 350 degrees and prepare your cupcake pan with cupcake tins that you desire. Set aside. 

Whisk together the flour, baking powder, and salt in a medium bowl, set aside.  Beat together butter and granulated sugar with a mixer on medium speed until combined. Add eggs and beat well, scrap the bowl when necessary. Reduce speed to low and gradually add flour mixture, beat until combined. Add milk and the mug root beer and beat blended. 

Use an ice cream scooper or a big spoon and portion batter evenly into the cupcake tins. 

Bake in the oven for 18 minutes or until a tooth pick comes out clean. 

When baked, set aside and let them cool while you prepare the icing. 

Root beer butter cream frosting: 

3 cup confectioners’ sugar
1 cup butter
1 tbsp. of Mug Root Beer
1 tbsp. whipping cream

Instructions for Icing: 

In a mixer, using the whisk attachment, mix together sugar and butter. Mix on low-speed until blended and then increase speed to medium beat for 3 more minutes. 

Add the root beer and cream and continue to beat on medium speed for a few more minutes. Add in more powder sugar if necessary.  

Garnish with a root beer candy. 

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Root Beer Float Cupcakes

Ingredients

Ingredients for cupcakes

• 1 stick unsalted butter softened
• 2 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1 1/2 cup granulated sugar
• 3 large eggs
• 1 C whole milk
• 1/2 Cup Root Beer Mug, A & W

Root beer butter cream frosting

• 3 cup confectioners' sugar
• 1 cup butter
• 1 tbsp. of Mug Root Beer
• 1 tbsp. whipping cream

Instructions

Instructions for cupcakes

1. Preheat oven to 350 degrees and prepare your cupcake pan with cupcake tins that you desire. Set aside.
2. Whisk together the flour, baking powder, and salt in a medium bowl, set aside. Beat together butter and granulated sugar with a mixer on medium speed until combined. Add eggs and beat well, scrap the bowl when necessary. Reduce speed to low and gradually add flour mixture, beat until combined. Add milk and the mug root beer and beat blended.
3. Use an ice cream scooper or a big spoon and portion batter evenly into the cupcake tins.
4. Bake in the oven for 18 minutes or until a tooth pick comes out clean.
5. When baked, set aside and let them cool while you prepare the icing.

Instructions for Icing

1. In a mixer, using the whisk attachment, mix together sugar and butter. Mix on low-speed until blended and then increase speed to medium beat for 3 more minutes.
2. Add the root beer and cream and continue to beat on medium speed for a few more minutes. Add in more powder sugar if necessary.
3. Garnish with a root beer candy.