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Frosted root beer float cupcakes with paper straws and maraschino cherries—retro treat

Root Beer Float Cupcakes – Retro Holiday Treat

Fluffy chocolate cupcakes topped with root beer cream cheese frosting—these retro-inspired treats channel the charm of a classic soda fountain float!
Imprimer la recette Pin Recipe
Ingredients Equipment Method Notes

Ingrédients
  

  • For the Cupcakes:
  • - 2 ½ cups all-purpose flour
  • - 2 cups granulated sugar
  • - ½ teaspoon baking soda
  • - 1 ½ teaspoons baking powder
  • - 1 teaspoon salt
  • - ¼ cup unsalted butter room temp
  • - ⅔ cup shortening
  • - 1 cup full-fat sour cream
  • - ½ cup root beer soda
  • - 3 large eggs
  • - 4 teaspoons root beer extract or concentrate
  • - 2 teaspoons butter flavor extract optional
  • For the Root Beer Frosting:
  • - 1 cup 2 sticks unsalted butter, room temp
  • - 12 oz cream cheese softened
  • - 5 cups powdered confectioners’ sugar
  • - 3 teaspoons root beer extract
  • - Pinch salt
  • - Maraschino cherries & paper straws for garnish

Equipment

  • Stand mixer or hand mixer, mixing bowls, cupcake pan, paper liners, rubber spatula.

Method
 

  1. Preheat oven to 325°F (163°C). Line a cupcake pan with paper liners.
  2. In a bowl, whisk flour, sugar, baking soda, baking powder, and salt.
  3. Beat butter and shortening until creamy, then add dry mix—blend until it forms crumbs.
  4. Mix in sour cream, root beer soda, eggs, and extracts until smooth.
  5. Divide batter between liners (about 24). Bake 20–22 minutes; cool completely.
  6. For the frosting: Beat butter and cream cheese until fluffy. Add sugar and root beer extract; beat until smooth.
  7. Pipe or spread frosting onto cupcakes. Garnish with a cherry and a festive straw.

Notes

Keep frosted cupcakes chilled; bring to room temp before serving. Add food coloring or sprinkles for a fun party look.
Calories: 246