Root Beer Cupcakes with Marshmallow Frosting
These root beer cupcakes are moist, tender, and taste like a root beer float! They're flavored with real root beer that's cooked down into a syrup to concentrate the flavor. Topped with marshmallow frosting that mimics the foam of a classic float, these cupcakes are a fun and easy Summer treat.
Equipment
- 1 Electric hand mixer or stand mixer
- 1 cupcake pan with paper liners
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Ingredients
Root Beer Cupcakes
- 340 grams root beer 1 cup + ½ cup divided
- 210 grams cake flour
- 175 grams granulated sugar
- 2 teaspoons baking powder
- ½ 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
- ¼ teaspoon salt
Instructions
Reduce the Root Beer
- Pour 1 cup of root beer (reserve ½ 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 ¼ 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 350°F (180°C). 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, ½ 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, ¼ 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.
Nutrition
Serving: 1cupcakeCalories: 398.1kcalCarbohydrates: 52.8gProtein: 2.8gFat: 20.5gSaturated Fat: 9.9gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 7.2gTrans Fat: 0.6gCholesterol: 59.7mgSodium: 181.7mgPotassium: 42.7mgFiber: 0.3gSugar: 39.9gVitamin A: 489.2IUCalcium: 52.9mgIron: 0.3mg
Tried this recipe?Let us know how it was!