Root Beer Cupcakes with Cream Soda Buttercream Frosting
Sweet Treat Tip: Root beer and cream soda are two classic flavors that bring back fond memories of childhood and carefree days. With this root beer cupcake recipe, you can relive those memories and create new ones with friends and family. And, by using simple, fresh ingredients like unsalted butter and powdered sugar, you can enjoy a delicious and healthy treat that’s perfect for any occasion.
At Great Food Recipes, we believe that life is all about balance. That’s why we love creating healthy, wholesome recipes that still taste amazing. So, whether you’re looking for a sweet treat to enjoy after dinner or want to impress guests at your next get-together, these root beer cupcakes with cream soda buttercream frosting are sure to be a hit!
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π₯ Ingredients
Baking Time: 20 minutes Total Time: 45 minutes Servings: 12
Ingredients – Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup root beer
Buttercream Frosting Ingredients
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 cup cream soda
- 1 teaspoon vanilla extract
- Pinch salt
πͺ Instructions
Instructions:
Cupcakes:
Preheat the oven to 350Β°F (180Β°C) and line a muffin tin with 12 cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the root beer, starting and ending with the flour mixture.
Fill each cupcake liner 2/3 full with the batter and smooth the tops. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
Buttercream Frosting:
In a large mixing bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, cream soda, vanilla extract, and salt, beating well after each addition.
Once the cupcakes have cooled, pipe the frosting onto the cupcakes using a piping bag fitted with a large star tip.
π Recipe
Root Beer Cupcakes With Cream Soda Buttercream Frosting
INGREDIENTS
Ingredients – Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup root beer
Buttercream Frosting Ingredients
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- 1/4 cup cream soda
- 1 teaspoon vanilla extract
- Pinch salt
INSTRUCTIONS
Cupcakes:
- Preheat the oven to 350Β°F (180Β°C) and line a muffin tin with 12 cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the root beer, starting and ending with the flour mixture.
- Fill each cupcake liner 2/3 full with the batter and smooth the tops. Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
Buttercream Frosting:
- In a large mixing bowl, beat the butter until light and fluffy. Gradually add the powdered sugar, cream soda, vanilla extract, and salt, beating well after each addition.
- Once the cupcakes have cooled, pipe the frosting onto the cupcakes using a piping bag fitted with a large star tip.
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