Soda Shop Cupcakes Pt.1-Root Beer Float

Summer was great. It was filled with fun trips and lots of get-togethers with friends. And because I never want to show up empty handed, I would fire up the oven in the heat of the Tucson summer and get to baking. I baked these soda fountain inspired cupcakes to a best friend’s baby shower.

Root Beer Float Cupcake homemade
Root Beer Float Cupcake


2 cups Virgil’s root beer
1 cup dark unsweetened cocoa powder
1 stick unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs (beaten)

Whipped Cream Frosting

2 cup cold heavy whipping cream
1/2 tsp vanilla extract
1/2 tsp root beer (I imagine you could use root beer extract for a more intense flavor if you had it. I did not, so I haven’t tested)
2 tbs granulated sugar

To prepare cupcakes:

  1. Preheat oven to 350°.
  2. In a small sauce pan heat butter, root beer and cocoa powder until the butter is melted.
  3. Combine sugars with mixture in sauce pan. Once throughly whisked, remove from heat. Let cool.
  4. In large mixing bowl, mix flour, baking soda, and salt.
  5. Add beaten eggs to root beer/cocoa mixture in saucepan, and whisk until combined.
  6. Slowly fold in the saucepan mixture with flour mixture. Being careful not to overmix.
  7. Once mixture if fully combined, fill 24 cupcake liners 2/3 of the way full.
  8. Bake 15-17 minutes. Let cool completely before topping.

To prepare whipped cream frosting:

  1. Mix all frosting ingredients in stand mixer.
  2. Beat until whipped cream consistency has formed.
  3. Put mixture in piping bag and decorate cupcake tops as desired.
  4. Top with a maraschino cheery and chocolate sprinkles for extra festiveness!
Root Beer Float with Cherry
Finished root beer float cupcake with a cherry on top.

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