Root Beer Float Cupcakes For Beer Month

By Jessica Hylton - - Updated

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

A row of 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.

Three root beer float cupcakes on a table.

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 cupcake cut in half.

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 cupcake next to a car of root beer.

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


A row of three cupcakes.

Root Beer Float Cupcakes

The sweet caramel-like, smooth flavour, moistness and surprise filling made these root beer float cupcakes the best ever!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 servings
Course Desserts
Cuisine American
  • 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.


Calories: 378kcal | Carbohydrates: 66g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 298mg | Potassium: 74mg | Fiber: 1g | Sugar: 54g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
by Jessica

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Recipe Rating


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. 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

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