These root beer cupcakes are soft, moist, and taste just like a root beer float! Finished with fluffy marshmallow frosting, they're a fun and easy treat that's perfect for summer or any time you're craving a nostalgic dessert.
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Why You'll Love This Recipe
- Flavored with real root beer- The cupcakes get their authentic flavor from real root beer that's simmered down to concentrate its sweet, spicy notes.
- Soft and tender texture- These cupcakes have the best tender texture because they're made with the reverse creaming method. Instead of creaming butter and sugar first, the butter is mixed directly into the dry ingredients. This coats the flour in fat, which slows gluten development and helps create a softer crumb.ย I used it to make these almond cupcakes and maple bacon cupcakes too!
- Foamy marshmallow frosting- I was inspired to make these cupcakes after tasting Jeni's Root Beer Float ice cream. It has mini marshmallows to mimic the creamy froth of a root beer float, which is why I decided to frost these with marshmallow buttercream for a similar effect!
You might also like these honey cupcakes, Nutella cupcakes, and dulce de leche cupcakes!
Key Ingredient Notes
- Root beer- This is reduced into a syrup to flavor the cupcakes! Avoid diet or zero-sugar root beer because the artificial sweeteners can affect the taste and texture. Stick with classic root beer for the best results!
- Cake flour- I prefer using cake flour for cupcakes because it's super fine, making cupcakes extra soft and tender. All purpose flour also works great!
- Oil- I use oil and butter in these cupcakes. Butter adds richness and tenderness, and the oil helps keep the cake super moist. You can use canola oil or vegetable oil.
- Buttermilk- This adds a little acidity, which helps tenderize the gluten for even more softness! Sour cream or plain Greek yogurt work too.
- Whole milk- Making the cupcakes with all buttermilk made them too tangy, so I decided to use half buttermilk half regular milk to add just a little more fat and liquid.
For the full ingredient list and quantities, see the recipe card below.
How to Reduce Root Beer
Start by pouring the root beer in a medium saucepan over medium-high heat and bring it to a gentle boil.
Once boiling, reduce the heat and simmer for 15-25 minutes, stirring occasionally to prevent it from burning.
Once thickened to a syrupy consistency, take off heat and pour it into a heatproof bowl. Make sure it's completely cool before adding it to the cupcake batter.
How to Make the Cupcakes
Preheat the oven to 350ยฐF and line a cupcake pan with paper liners.
Whisk cake flour, granulated sugar, baking powder, and salt together in a large mixing bowl.
Beat in softened butter on medium-low speed until the dry ingredients are coated in butter.
In a separate bowl, whisk the oil, eggs, vanilla, buttermilk, whole milk, and the root beer syrup together.
Stream the wet ingredients into the flour mixture, mixing on low speed until combined. The batter will be thin.
Add about ยผ cup of batter to the cupcake liners. They should be about halfway full.
Then bake the cupcakes for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack.
Make sure they're completely cool, then poke holes on top with a fork and brush a little root beer on top with a pastry brush for more moisture and flavor. Frost them with marshmallow fluff frosting and top with a cherry!
Tips and Tricks
- Use room temperature ingredients. Cold ingredients don't mix as easily, which can mess with the texture of your batter. Let things like butter, eggs, and dairy sit out for about 1 hour before you start (unless the recipe says otherwise). Room temperature ingredients blend better, help your batter come together more smoothly, and bake up with a lighter, more even crumb.
- Measure the flour correctly. Too much flour = dry, dense cupcakes. The best way to measure is with a scale, but if you're using cups, use the spoon-and-level method. Fluff the flour, spoon it into your measuring cup without packing it down, then level off the top with a knife. Don't pack the flour down or you'll have too much!
- Use an oven thermometer. Most ovens run a little hot or cool, even if the dial says 350ยฐF. Mine is actually 50 degrees off, and that difference can make or break your bakes! Use an oven thermometer to make sure your oven is actually at the temperature you need.
- Make sure your baking powder is fresh. Baking powder can lose its power over time, which means your baked goods might not rise. If it's been open a while, test it by stirring a small spoonful into hot water. If it fizzes right away, it's still active. If not, time to replace it!
Frequently Asked Questions
These cupcakes are best served the same day, but they last in the fridge for up to 3 days! Just make sure to store them in an airtight container. They taste best at room temperature, so let them sit at room temperature for about an hour before eating.
Yes! It's best to freeze them without frosting. Let the cupcakes cool completely first, then wrap each one tightly in plastic wrap. Place the wrapped cupcakes in a freezer bag and freeze for up to 2 months.
I used a piping bag fitted with the Ateco # round piping tip to make the frosting look billowy like scoops of ice cream in a root beer float! You can also try the Wilton 1M to make pretty ruffles.
More Cupcake Recipes to Try
๐ Recipe
Root Beer Cupcakes with Marshmallow Frosting
Equipment
- 1 Electric hand mixer or stand mixer
- 1 cupcake pan with paper liners
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Root Beer Cupcakes
- 340 grams root beer 1 cup + ยฝ cup divided
- 210 grams cake flour
- 175 grams granulated sugar
- 2 teaspoons baking powder
- ยฝ teaspoon salt
- 56 grams unsalted butter room temperature
- 80 grams oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 56 grams buttermilk room temperature
- 113 grams whole milk room temperature
Marshmallow Frosting
- 227 grams unsalted butter 2 sticks, room temperature
- 200 grams marshmallow fluff
- 300 grams powdered sugar
- 2 teaspoons vanilla extract
- ยผ teaspoon salt
Instructions
Reduce the Root Beer
- Pour 1 cup of root beer (reserve ยฝ cup) into a medium saucepan. Bring to a gentle boil, then lower the heat and simmer 15-25 minutes, stirring occasionally, until reduced to a syrupy consistency. There should be ยผ of what you had left.340 grams root beer
- Transfer the syrup to a heatproof bowl and let cool completely.
Make the Cupcakes
- Preheat oven to 350ยฐF (180ยฐC). Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together cake flour, sugar, baking powder, and salt.210 grams cake flour, 175 grams granulated sugar, 2 teaspoons baking powder, ยฝ teaspoon salt
- Add softened butter and beat on medium-low until the mixture looks sandy and coated in butter.56 grams unsalted butter
- In a separate bowl, whisk together oil, eggs, vanilla, buttermilk, whole milk, and cooled root beer syrup.80 grams oil, 2 large eggs, 2 teaspoons vanilla extract, 56 grams buttermilk, 113 grams whole milk
- Slowly pour the wet ingredients into the dry mixture, mixing on low until just combined. Scrape the bowl and fold by hand to make sure no dry bits remain. Batter will be thin.
- Divide evenly into liners, filling each about halfway. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack. Once cool, poke small holes in each cupcake and brush with extra root beer.
Make the Marshmallow Frosting
- Beat butter with a hand or stand mixer until light and creamy for 2-3 minutes.227 grams unsalted butter
- Mix in marshmallow fluff until smooth.200 grams marshmallow fluff
- Add powdered sugar in 2-3 additions, mixing on low so it doesn't fly out of the bowl. Then add the vanilla and salt, beating on medium speed for 1-2 minutes until fluffy.300 grams powdered sugar, 2 teaspoons vanilla extract, ยผ teaspoon salt
- Transfer frosting to a piping bag fitted with a large round or star tip. Pipe swirls on each cooled cupcake.
- Garnish with a maraschino cherry and enjoy!
Notes
- For the softest cupcakes, use room temperature ingredients.
- Measure flour in grams with a kitchen scale for the best results.
- Store the cupcakes in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
- Unfrosted cupcakes can be frozen for up to 2 months.
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