Vanilla Root-Beer Float Cupcakes

Vanilla Root-Beer Float Cupcakes

Trying to go Healthier in 2018!

Well 2017 was pretty exciting. I created this recipe blog and I got to me a bunch of wonderful people in doing so. I have learned so much and plan on learning a whole lot more in 2018! For the month of January I’m going to try a create some healthier recipes and try eating a bit better.

I thought I would end 2017 with the best cupcake recipe I think I have ever made! These Vanilla Root-Beer float cupcakes are delicious! Fluffy, creamy, and very tasty. I always loved Root-beer floats as a kid, but now in a cupcake as well…….. can’t get much better than this!

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Vanilla Root-Beer Float Cupcakes

The Icing:

Root-beer Float Cupcakes

Blend all ingredients in stand mixer. Beat on low until it is somewhat mixed together.

Beat on high for about 5 minutes. Make sure you keep scraping the sides down so you get all the root-beer flavors incorporated.  Set aside

 

The Cupcake:

Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.  Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.  Add the wet ingredients to the dry ingredients and beat until well combined. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

 

To Build The Masterpiece:

Bake the cupcakes and set aside to cool. While they are cooling, make 1 batch of Root-beer icing and 1 batch of Vanilla icing.

To Ice The Cupcakes – Ice the cupcake with the Root-beer icing

Root-beer Float Cupcakes

Next, you are going to take the vanilla icing and put a smaller amount on top of the Root-beer icing. Next you can add chocolate syrup (optional), then a cherry on top. Serve with a bendy straw ( just for the fun look ) and VOILA!

Root-beer float cupcakes
Root-Beer Float Cupcakes

 

 

SHOP WALMART & SAVE

Vanilla Icing
Prep Time
10 mins
 
Course: Dessert
Servings: 18 Cupcakes
Ingredients
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup shortening
  • 4 cups icing sugar
  • 8 teaspoon milk
  • 1 teaspoon vanilla
Instructions
  1. Add all ingredients into stand mixer with beater, start beating on low. When it is mixed to the point where you aren't going to wear it icing sugar, move to high and whip until creamy (about 5 minutes)

  2. Set aside

Pumpkin Cupcakes with Cream Cheese Frosting

Get Recipe Here

Root-beer Icing
Prep Time
10 mins
 
Course: Dessert
Servings: 18 cupcakes
Ingredients
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup shortening
  • 4 cups icing sugar
  • 1/2 cup root-beer soda
  • 1 teaspoon root-beer extract
Instructions
  1. Blend all ingredients in stand mixer. Beat on low until it is somewhat mixed together. 

  2. Beat on high for about 5 minutes. Make sure you keep scraping the sides down so you get all the root-beer flavors incorporated.  

Cute Chocolate Cupcakes

Get Recipe Here

Vanilla Cupcakes
Prep Time
10 mins
 
Course: Dessert
Servings: 18 cupcakes
Ingredients
  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 cup water
Instructions
  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.

  2.  Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.

  3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

  4.  Add the wet ingredients to the dry ingredients and beat until well combined.

  5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

  6.  Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.

  7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

What is your New Year Resolution? Leave comments below






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