Saturday, February 12, 2011

Root Beer Float Cupcakes

Our church is having a 50's sock hop pitch-in dinner.  I decided to try to make root beer float cupcakes for a dessert.  I found a few recipes and decided to tweak them and create my own.  This is what I came up with through trial and error.

Root Beer Float Cupcakes

Root Beer Float Cupcakes

1 c packed brown sugar
1 t. molasses
1/2 c. butter (room temperature)
2 eggs
1 1/4 c. root beer
1 1/2 t. root beer extract
1 1/2 c. flour
1/2 t. salt
1 t. baking soda
1 1/2 t. baking powder

Cream together with a mixer brown sugar, molasses, and butter in a bowl until light and fluffy.  Add each egg one at a time until combined.

Mix root beer and extract and set aside.
In another bowl sift together (or whisk) flour, salt, baking soda, and baking powder.

Add the dry ingredients and root beer mix to egg-butter-sugar mixture alternating each until all is combined. 

Scoop into baking cups 2/3 of the way full. 

Bake at 350 degrees for 15-20 minutes

Allow to cool in pan for 15 minutes then remove and cool on baking rack.  Ice and decorate.  Enjoy!


  1. Hi Amy, I am new to this and couldn't see a way to message you other than this, so here goes. I was wondering if I could have permission to use your root beer float cupcake recipe and photo in my food column. I write for the Sierra Star newspaper in Oakhurst, Calif. I would give you photo credit and of course, for the recipe, too. I am writing about root beer recipes this week and my deadline is today (pr tomorrow at latest.) My e-mail is Thanks if you can help! (I don't know why I am posted as "Unkonwn" since I am logged in)

  2. Actually, I just found out that they are not running my column this week, so I have one "on deck" and that means I have a little more time before I send in my root beer one. (I think I fixed my unknown name.)