The sweet caramel-like, smooth flavour, moistness and surprise filling made these root beer float cupcakes the best ever!

Root Beer Float Cupcakes

This was my first taste of root beer, and consequently root beer float cupcakes.

There! I said it! And what have I been missing all these years?! The sweet caramel-y, smooth flavour, moistness and surprise filling  that made these root beer float cupcakes the best ever.

Root Beer Float Cupcakes

You heard me. I said best. ever. EVER. I love cupcakes, right. I love soft cupcakes. I die for moist cupcakes. And I go crazy for cupcakes with a surprise in the middle.

Root Beer Float Cupcakes

Hello? What did I just say? Everything that this cupcake is. I totally went on root beer overload. I used Jessica from How Sweet Eat’s Root Beer Float Cupcakes Recipe and went in. I added root beer into everything she didn’t have root beer in  and upped where she had root beer and I don’t regret it. When I say that the root beer made these cupcakes soft, I mean almost melt in your mouth soft, and definitely very delicate. But that doesn’t mean it wasn’t packed with flavour. The root beer flavour was something that’s hard to describe, but it’s slight caramel and slight fizz.

Yes, fizz.

The chocolate taste. It’s definitely there. Yet, it’s subtle, meaning it’s not overpowering but this is a chocolate cupcake that chocolate haters would love.

*Cough* Mr. Jessiker Bakes.

And the FROSTING! Exactly like ice cream, no doubt. I know I went overkill on eating these but when else will you get ice cream flavoured frosting? Root beer flavoured ice cream?

Okay, come on you have to try them now! I girly-fied them as you can see (well, duh) but they’re perfect for guys too.

Root Beer Float Cupcakes

I did these cupcakes for Beer Month by NY Foodgasm and here are the other gals who posted today!

Sophia of NY Foodgasm – Bluepoint Blueberry Muffins

Lauren of Hall Nesting – Beer Cheese Soup

Jenni of Pastry Chef Online – Double Chocolate Stout Cake with Vanilla Porter Toffee

Camille of Croque-Camille – Porter Chocolate Mousse


Root Beer Float Cupcakes For Beer Month

Root Beer Float Cupcakes

Prep Time:
Cook Time:
Total Time:
Serves: 12
  • 1 1/8 cups all purpose flour
  • 1/4 cup dark cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons root beer concentrate
  • 1/2 cup root beer
  • 1/2 cup + 1 tablespoon heavy cream
  • 1/2 cup butter, melted
  • 2 tablespoons sour cream
  • Vanilla Root Beer Frosting:
  • 1 1/2 sticks butter, softened
  • 4 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons milk
  • 3 tablespoons root beer
  • 1/4 teaspoon root beer concentrate
  • Preheat oven to 350 degrees.
  • In a bowl, whisk egg and sugar until smooth and no lumps remain. Add cream, butter and vanilla, and mix until combined. Stir in sour cream.
  • Sift dry ingredients together and add to wet mixture. Add root beer concentrate and root beer. Mix until batter is smooth.
  • Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
  • In the bowl of an electric mixer, cream butter until smooth. On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Add root beer concentrate and root beer.
  • Once the cupcakes have completely cooled, fill each one with root beer frosting, then top with vanilla root beer frosting.


I used an apple corer to get the middles of the cupcakes out. It’s so easy – then just push back down to cover back the holes once fillings are inside.

2. I used an ice cream scoop to scoop my frosting onto the cupcakes.

3. I also used a simple syrup over the cupcakes to keep them very moist – equal parts water and sugar boiled together then cooled, and added about 3 tablespoons of root beer.

4. These cupcakes last a very long time – I was impressed that days later they were still soft, moist and delicious.

5. Do NOT refrigerate these cupcakes. I made that mistake testing one and the frosting became rock hard and the cupcake dried out. While more simple syrup did help it, it’s best to store them in an airtight container.


by Jessica

leave a comment


  1. Jenni says:


  2. Jenni says:

    I love these! And I bet layering in all that root beer flavor in the components just make those cupcakes sing!

  3. This looks so tasty!!!

  4. Camille says:

    Just adorable! I am a huge root beer fan, so these are right up my alley! Have you ever had fresh or home brewed root beer? It’s out of this world!

    • Jessica says:

      Hey Camille! Sorry I’m just replying to you. I’ve never has fresh/home brewed root beer but I can just imagine how great it would be! Thanks!

  5. Nanda says:

    I’ve never tried rootbeer flavored cupcake! Interesting! 😀

  6. Kajsa says:

    awww 🙂 Love the taste of root beer float. Had one of those after a run once 😉 Way to end a workout haha. xoxo KJ

  7. aby says:

    visiting your post always makes me feel hungryyyy! lovely cupcakes! 🙂

    – from gig

  8. oh my i really love rootbeer, i might try this one and get addicted to it!

  9. Autumn says:

    Yum! I love cupcakes, and I go gaga for moist ones as well. I can’t stand when they dry out! Gotta try this…

    • Jessica says:

      Thanks Autumn! These have never dried out on me – they’re seriously that good!

  10. Mich of Mich Eats and Shops says:

    Root Beer cupcakes??? First time I’ve heard of this idea! hahahaha It would be delightful to try this especially since you raved about it! Yummy!!

  11. Mikki Scott says:

    I was wondering what measurement you use for your simple sauce. It just says equal parts of water and sugar and 3 Tbls rootbeer. It seems to me that the sauce could have a large variance of flavor depending on what water/sugar portions you use with the rootbeer. How much did you use?

    • Jessica says:

      Hey Mikki. I made 1 cup water to 1 cup sugar, and boiled it until incorporated. Then I allowed it to cool. It makes a lot more than you need, but it’s useful to have some around! Then you just brush some on with a pastry brush on top, literally the amount the desire. I usually do two brushes per cupcake.

  12. Stephanie says:

    November 14, 2012 at 4:41 amI just watched this video and I noiectd you said 1 1/4 tsp. baking powder and 1 1/4 cup baking powder..Did you mean to say 1 1/4 tsp baking soda? Wanted to make sure I heard you right before I attempted to bake these.

  13. BozZes says:

    November 14, 2012 at 6:18 amErr..Not to be mean or rude but take another look+You will see he’s like at least 20cm from the edge and is tiny?A Tiny baby woudnlt be able to budge that thing .It’s nice you care but concentrate on the cooking more..that’s what you cam here for.

  14. Jorge says:

    Kerr as I mentioned bforee, he was only about 4 or 5 months old here. There was at least 8 or 9 inches of space bforee the edge, and at this age he was definitely at no risk of budging his bouncer at all. If you don’t like the video just don’t watch.

  15. Cristiqn says:

    November 14, 2012 at 6:21 amHi I just came across your viedos  you seem very nice and sweet you should make more viedos! I love your cooking viedos a lot I hope you make more

  16. Jomer says:

    November 14, 2012 at 7:24 amWow not to be mean or rude but you need to be more careful with your kid the way hes boincung the chair can easily slide off the counter and cause a huge accident

in the kitchen everyday

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