There is nothing like going to an ice cream shop and getting a float. There are tons of different kinds but the most common is of course the root beer float. If you are at a really good place they make their own root beer and ice cream in-house and you get that lovely foam on top when the two are combined. Mmmmm… now that is some heavenly stuff right there. So what could make the almighty root beer float even better? How about turning it into a root beer float cupcake?
I first made these cupcakes and posted about them a few years ago for my dad’s birthday. He is a huge root beer float fan and I figured he would really get a kick out of these cupcakes. These Root Beer Float Cupcakes are some surprisingly, simple yet delicious treats. Every single time I make these they end up gobbled up by kids and adults alike. They are absolutely a perfect treat for a summer, backyard barbecue or to serve at any of the summer holidays.
I know the idea of a filled cupcake may seem daunting but they really are much easier than you’d think. Plus, I know my kids are always happy to come grab the bits of cored out cupcake to munch on as a snack.
You and your guests will be amazed how much these cupcakes taste just like the classic root beer float! The root beer flavoring is just right. It’s not overpowering at all and the cool ice cream makes for the perfect surprise when you bite into the cupcake. The whipped topping provides the taste of the creamy foam you get when you pour root beer over ice cream.
These root beer float cupcakes will definitely take the idea of cake and ice cream to a whole new level of delicious!
- 1 box of White Cake Mix
- 1/2 c. butter, melted
- 2 eggs
- 1 1/4 c. root beer
- 1 pint vanilla ice cream, softened slightly.
- 1 16 oz. container of whipped topping
- 1 tsp. root beer extract
- Preheat oven to 350° and line cupcake pans with liners.
- In a large bowl combine all of the ingredients and mix with a hand mixer for 30 seconds on low-speed until combined. Increase speed to medium and continue to mix for 2 more minutes.
- Fill liners 2/3 of the way full and bake for 18-20 minutes. Let cool in pan for a few minutes and then remove to a wire rack and continue to cool there.
- Core the center of the cupcake out. Do not go all the way through the bottom. You can use a cupcake corer, paring knife or the large end of a pastry tip.
- Place softened ice cream in the cored cupcake.
- Mix the whipped topping and root beer flavor and stir until combined well. Fill a pastry bag fitted with a tip and pipe the frosting on.
- Place the cupcakes in the freezer until ready to serve them.
- If you don't have or can't find root beer extract don't worry. Simply take 1/4 c. of root beer and place it in a saucepan. Heat over medium-low heat until reduced to a teaspoon or two. Let it cool and then add to the whipped topping.
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