Easy Root Beer Float Cupcakes

Tastes like a root beer float in cupcake form. Perfect easy summer dessert!

These root beer float cupcakes are simple to make because they start with a cake mix. They're perfect for hot days when you want something sweet but not complicated.

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Ingredients You'll Need

• 15.25 ounce package white cake mix
• 2 1/4 cups cold root beer, divided
• 1/4 cup vegetable oil
• 2 large eggs
• 2 envelopes whipped topping mix (Dream Whip)

 

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How to Make Root Beer Float Cupcakes

1. Preheat your oven to 350°F and line your muffin tin with cupcake liners.

2. In a large bowl, combine the cake mix, 1-1/4 cups root beer, oil, and eggs.

3. Beat on low speed for 2 minutes (or stir by hand for 3 minutes) until well combined.

4. Use a cookie scoop to portion the batter evenly into the cupcake liners for consistent sizing and even baking.

5. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

6. Cool completely on a wire rack.

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Make the Whipped Root Beer Frosting

1. In a medium bowl, combine the 2 envelopes of whipped topping mix and remaining 1 cup of root beer.

2. Beat until soft peaks form.

3. Frost cooled cupcakes generously and top with a cherry and a small straw for that classic float feel!

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Tips for the Best Cupcakes

• Flavor matters: I used Barq’s, which has a strong taste that came through in both the cupcakes and the frosting. If you’re using a different brand, you may want to add root beer extract to boost the flavor.

• Use a cookie scoop for neat, even cupcakes.

• Don’t overbake—check at the 18-minute mark.

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Can I Make These as a Cake or Donuts?

Absolutely! You can pour the batter into a greased 13x9-inch pan and bake at 350°F for 30–35 minutes, or use your donut pan, just reduce the baking time to 8–10 minutes or until a toothpick comes out clean.

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Hope you love these root beer float cupcakes as much as we do! If you give them a try, let me know how they turned out in the comments, or leave a quick review on the recipe card so others can see your tips and tweaks too.

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Root Beer Float Cupcakes

Author: Jolene's Recipe Journal

Ingredients

• 15.25 ounce package white cake mix
• 2 1/4 cups cold root beer, divided (see note)
• 1/4 cup vegetable oil
• 2 large eggs
• 2 envelopes whipped topping mix (Dream Whip)

Garnish (optional):

• Paper straws, maraschino cherries, crushed root beer barrel candies

Instructions

1. In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
2. Scoop into lined muffin cups about two thirds full. Bake at 350° for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
3. In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cupcakes. Store in the refrigerator.
4. Garnish with straw and a cherry or crushed root beer barrel candies, if desired.

Notes

Adapted from: https://www.tasteofhome.com/recipes/root-beer-float-cake/

*I used Barq's Root Beer, which has a strong taste and came through in both the cupcake and the frosting. Other brands you may need to supplement with Root Beer Extract.

Recommended Products

Oxo 4 Tablespoon cookie scoop

Wilton Perfect Results Muffin Pan

Other recipes you may enjoy:

S'mores Creme Brulee

Lemon Berry Puff Pastry Cups

Glazed Blueberry Cake Donuts

 

 

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Welcome to this year’s Summer Dessert Week event hosted by Angie from Big Bear’s Wife. We've got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs and on social media with the hashtag #SummerDessertWeek

We hope you'll find some new favorite recipes this week and have fun with us as we celebrate summer!

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We've got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes! We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek

We hope you'll find some new favorite recipes this week and have fun with us as we celebrate summer!

• No-Churn Lemon Blueberry Cheesecake Ice Cream from Big Bear's Wife
• Strawberry Crunch Ice Cream Cookie Sandwiches from Semi-Homemade Recipes
• Root Beer Float Cupcakes from Jolene's Recipe Journal
• Snickers Ice Cream Cake from Cheese Curd In Paradise
• Rhubarb Upside Down Cake from A Day in the Life on the Farm
• No-Bake Chocolate Eclair Cake from Our Crafty Mom
• Mango Coconut Lime Popsicles from Blogghetti
• Homemade Ice Cream Sandwiches from Karen's Kitchen Stories
• Strawberry Fluff Fruit Dip from For the Love of Food
• Rainbow Sherbet Sweet Rolls from Sweet ReciPEAs

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