Root Beer Float Cupcake Recipe

Just last week one of our IT support guys at work left us. As a parting gift to thank him for all of the terrible IT problems I’ve made him resolve over the last couple of years I made a batch of root beer float cupcakes.

This was the first time I made these, but the overall feedback I received was that they were “wicked good.” For those of you that don’t speak New England that means awesome. I believe the only request was for an additional side of cherries next time. This was the final result:

Root beer float cupcake with chocolate sprinkles and a maraschino cherry

Root beer float cupcakes with root beer frosting, chocolate sprinkles and a maraschino cherry


1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
1 1/2 cups of your favorite root beer soda (I used Mug root beer)

Preheat oven to 350°. Place all ingredients in a large bowl and beat until smooth. Bake for 15-18 minutes or until a toothpick comes out clean.

3 cups powdered sugar
6 tbsp root beer
1 tbsp vanilla
1 cup softened butter
optional – brown food coloring

Whip together sugar, butter and vanilla. Beat until smooth. Add root beer and food coloring and beat until fluffy.

My notes:

  • Be careful not to add too much root beer to the frosting. The more liquid you add the runnier it will be. The soda only gives a hint of flavor, so if you want a more intense flavor try using root beer extract instead.
  • I added a bit of brown gel food coloring to the frosting to make it a little darker but it’s not necessary.
  • I love to use a pastry bag to decorate my cupcakes. The presentation is far superior that smearing on with a knife or spatula, but I guarantee they will be delicious either way!
  •  I happened to have maraschino cherries an chocolate sprinkles on hand so that’s what I used. Other ideas would be: root beer hard candies, root beer drizzle or a whipped cream topping instead of frosting and a straw (for a more authentic soda shoppe feel).
  • If you use maraschino cherries: rinse them off and dry thoroughly before adding them to the cupcake. If they are wet they will “melt” your frosting and it will start sliding everywhere.
  • I was battling an incredibly hot and humid day and they held up relatively well – cupcakes were only a little bit sticky after transferring from the car to the office.