Root Beer Float Cupcakes

I’d been wanting to make these for a long time and I finally came across a recipe I like at Tidy Mom. She mentioned in the recipe to cut the amount of Root Beer concentrate because it was too strong but I think my flour made the taste change because there wasn’t nearly enough flavor for my liking. I am going to try next time with all purpose flour and see if that changes. The frosting recipe is spot on though!

They were definitely kid approved though!

Root Beer Float Cupcakes – Adapted from Tidy Mom – This is the recipe on her site that she adapted from Bittersweet


Root Beer Float Cupcakes

(from Bittersweet)

yields 12 cupcakes

4.5 from 2 reviews
Root Beer Float Cupcakes
Prep time
Cook time
Total time
Serves: 12
  • 1 Cup Rootbeer Soda (non-diet)
  • 1 Teaspoon Apple Cider Vinegar
  • ¾ Cup Sugar
  • ⅓ Cup Canola Oil (Didn't have canola I used corn oil)
  • ½ Teaspoon Vanilla Extract
  • 2 Teaspoons Root Beer Extract *(if you use root beer concentrate then only use ½ teaspoon)(Candy's Note: I did not follow this for me it wasn't enough I used nearly 3 TSP)
  • 1⅓ Cups Flour
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • Pinch of Salt
  1. Preheat your oven to 350
  2. Combine root beer soda and vinegar and let stand for a few minutes.
  3. Add in the sugar and oil, whisking until slightly frothy.
  4. Mix in your extracts, and slowly add the flour, along with the baking powder, baking soda, and salt.  Careful not to over mix.
  5. Fill cupcake liners approximately ¾ full.
  6. (At first I thought I had a lot more batter than 12 cupcakes, but then I noticed the batter would settle, so I went back and added a little batter to each liner, which made 12 cupcakes)
  7. Bake for about 18 – 22 minutes.

Vanilla Frosting

The vanilla frosting gave the flavor of  the “ice cream”, though like I mentioned, these might even be good unfrosted and served with a scoop of vanilla ice cream instead.

1 (8 ounce) cream cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
1.5 teaspoon vanilla bean paste

  • Beat cream cheese and butter until well blended.
  • Add powdered sugar and mix until nice a creamy
About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. an an AAS degree in Photographic Imaging from Lansing Community College. She also loves to blog about food, fun tech and travel. Email Candace


  1. I’ve got to put these on my to-try list.

  2. I still want some of these!!
    I am going to pin this because I guess I have to make them myself since you won’t send me any. 😉

  3. oh my god, best idea I have heard of in a while for cupcakes. my mouth is watering right now!

  4. The frosting is the BOMB!

  5. That frosting looks so good! Pinning these!

  6. The frosting looks so good… and I love the straw. It makes the treat so fun!

  7. michelle kessler says:

    omg i cannot wait to try this recipe it looks amazing

  8. Just want to say this reciepe was spot on! Tasted exactly like a root beer drink on a cake form lol. The texture was amazing. Light and fluffy! Not to mention this recipe is vegan!!


  9. Maria at Seattle Cupcakery says:

    Just made these. Ran out of vanilla bean paste the night before I made these, so I added about 3 tsp. of vanilla extract to the frosting and it was successful! I did the same thing with the straws–such a cute add on. These are deifinitely a MUST for Root Beer lovers.


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