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Root Beer Float Cupcakes

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Delightful cupcakes that blend the nostalgic flavors of root beer floats with a moist chocolate base and creamy vanilla frosting.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/2 cup root beer
  • 1 teaspoon vanilla extract
  • 1 cup vanilla frosting
  • Root beer for drizzle

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mix well.
  3. Mix the buttermilk, vegetable oil, eggs, root beer, and vanilla extract until well combined in another bowl.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Fill cupcake liners about 2/3 full with the batter.
  6. Bake for 18-20 minutes or until a toothpick comes out clean.
  7. Let the cupcakes cool completely in the pan before transferring them to a wire rack.
  8. Frost the cooled cupcakes generously with vanilla frosting and drizzle with additional root beer if desired.

Notes

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

Nutrition

Find it online: https://doughgirlbylea.com/root-beer-float-cupcakes/

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