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Fluffy and sweet homemade cupcakes made with root beer and topped with a creamy root beer buttercream frosting. The cupcakes have a delicious flavor with the root beer not being too overpowering. The cupcakes are so simple and easy to make, you don’t even need to use a mixer just a large bowl and a whisk. And the sweet buttercream frosting has a slight root beer flavor that is delicious on top of the cupcakes. These cupcakes are the perfect summer treat to enjoy for a Labor day dessert.
All of the dry ingredients for the cupcakes are whisked together in a large bowl. Then the vegetable oil, root beer, eggs and vanilla extract are added in. Evenly divide the cupcake batter between 12 lined cupcake tins. Bake until lightly browned and they come out clean with a toothpick. Let the cupcakes cool completely before frosting. For the root beer buttercream frosting, softened butter is mixed with powdered sugar until fluffy. Add in root beer and vanilla extract until desired consistency. Either pipe or spread frosting onto each cupcake.
Root Beer Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 cup vegetable oil
- 1 cup root beer
- 2 large eggs
- 1 teaspoon vanilla extract
Ingredients for the Root Beer Buttercream Frosting
- 1/2 cup butter, softened
- 2-2 1/2 cups powdered sugar
- 2 tablespoons root beer
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Line a 12 cup muffin pan with cupcake liners and set aside. In a large bowl, whisk together flour, sugar, salt and baking powder.
- Add in vegetable oil, root beer, eggs and vanilla extract. Whisk until smooth. Evenly divide cupcake batter between the prepared muffin pan. Bake for 20-25 minutes, let cool completely.
- For the root beer buttercream frosting, in a large bowl, beat softened butter and powdered sugar together. Add in root beer and vanilla extract, beating until smooth. Pipe or spread frosting onto cooled cupcakes.