ROOTBEER FLOAT CUPCAKES + SUN & SIZZLE COOKBOOK REVIEW

Fun & tasty spin on a traditional Root Beer Float, these cupcakes are incredible! The flavor and festive touches make them perfect for summer entertaining. Root Beer Float Cupcakes - Butter With A Side of Bread

School’s almost out and the temperature is rising- that means summer is nearly here! I found this fun, tasty recipe in a brand new cookbook authored by my friend and fellow blogger, Allison Miller of CupcakeDiaries.com. The book is called Sun & Sizzle: Grills to Greens and Everything in Between and it is fantastic! It’s packed full of easy recipes that are perfect for summertime. I love all the fresh flavors and the simple twists she puts on everyday recipes really takes them from good to great. This cookbook would be a perfect addition to any cook’s collection. She offers a collection of awesome grilling tips plus I love, love, love that there is a photo with every recipe.

Sun and Sizzle CookbookYou can find Sun & Sizzle: Grills to Greens and Everything in Between on Amazon or in a variety of other retailers. You’ve got to check it out!

On to the cupcakes! These cuties have great flavor and my kids loved the festive touches. They’re perfect for Memorial Day barbecues!

Root Beer Float Cupcakes

  • 1 vanilla cake mix
  • 1 cup root beer
  • 1 TBSP root beer extract
  • 1/2 cup vegetable oil
  • 3 eggs

Frosting:

  • 1 cup softened butter
  • 1 TBSP root beer extract
  • 4-5 cups powdered sugar
  • 3-4 TBSP root beer

Preheat oven to 375 degrees F. Line a cupcake pan with paper liners.

Mix together cake mix with the root beer, extract, oil and eggs until well combined. Spoon batter into each paper liner, filling them about 2/3 full. Bake for 15-18 minutes. Cool completely.

For the frosting, beat together all ingredients using an electric mixer until smooth. Pipe onto cupcakes. Top with a cherry and garnish with a straw, if desired.

Root Beer Float Cupcakes - Butter With A Side of BreadRoot Beer Float Cupcakes - Butter With A Side of BreadRoot Beer Float Cupcakes - Butter With A Side of BreadJessicasig1.png

ROOTBEER FLOAT CUPCAKES + SUN & SIZZLE COOKBOOK REVIEW
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 1 vanilla cake mix
  • 1 cup root beer
  • 1 TBSP root beer extract
  • ½ cup vegetable oil
  • 3 eggs
  • Frosting:
  • 1 cup softened butter
  • 1 TBSP root beer extract
  • 4-5 cups powdered sugar
  • 3-4 TBSP root beer
Instructions
  1. Preheat oven to 375 degrees F. Line a cupcake pan with paper liners.
  2. Mix together cake mix with the root beer, extract, oil and eggs until well combined. Spoon batter into each paper liner, filling them about ⅔ full. Bake for 15-18 minutes. Cool completely.
  3. For the frosting, beat together all ingredients using an electric mixer until smooth. Pipe onto cupcakes. Top with a cherry and garnish with a straw, if desired.

 

 

13 COMMENTS

  1. Hi,
    These look amazing and I wanted to make them today, but I can’t find root beer extract. Our stores only seem to carry concentrate. Does it matter?

    • I think the concentrate might be pretty different. Did you check Walmart? They seem to have the most extracts around where I am. I bought mine at a Kroger store though. Another idea is Walmart in the cake decorating section, or Michael’s- the craft store. If all else fails, I think I linked to it on Amazon! I hope you can find it- they’re super tasty. 😉

  2. I have a question, I made these and they was a huge hit! I’m making these again for my Memorial Day cookout. I’m not a special Baker of some sort I just have a question for the frosting I also have to make a birthday cake for 3 different. Now with the frosting is this considered butter cream icing?

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