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Easy Root Beer Float Cupcakes Recipe

Easy Root Beer Float Cupcakes

Soft white cupcakes made with root beer and finished with creamy root beer frosting and maraschino cherries. This easy dessert makes approximately 24 cupcakes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 regular package White cake mix
  • 1 1/4 cups Root beer
  • 1/3 cup Canola or vegetable oil
  • 3 Large eggs
Frosting
  • 1/2 cup Butter, softened
  • 4 1/2 cups Confectioners’ sugar
  • 1/3 cup Root beer
Garnish
  • 24 Maraschino cherries, drained

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C), then line two 12-cup muffin pans with paper liners.
  2. Combine the white cake mix, 1 1/4 cups root beer, oil, and eggs in a large bowl. Beat on low speed for about 30 seconds, then beat on medium speed for 2 minutes, scraping the bowl as needed.
  3. Divide the batter among the liners, filling each one no more than two-thirds full.
  4. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool the cupcakes in the pans for several minutes, then transfer them to a wire rack and cool completely.
  6. Beat the softened butter until light and smooth. Gradually add the confectioners’ sugar and 1/3 cup root beer, beating until the frosting is fluffy and spreadable.
  7. Frost the completely cooled cupcakes and top each one with a drained maraschino cherry.

Notes

Do not frost warm cupcakes because the frosting may soften or slide off. Fill liners no more than two-thirds full for evenly sized cakes. Drain and blot the cherries before garnishing so excess syrup does not thin or discolor the frosting.