These Root Beer Float Cupcakes are a huge hit with kids! If you are making them for a kid's birthday party, you might not want to leave them sitting around on the counter. They are too irresistible for little hands!
To decorate the cupcakes, I used striped straws, cut in half, and little root beer hard candies. I would suggest putting the candies on top right before serving, because like all hard candies, they tend to melt a little bit once they are on top of the icing.
These cupcakes also incorporate the Vanilla Bean Buttercream Icing that I used for the Chocolate Guinness Cupcakes. It is my go-to vanilla icing for all types of cupcakes.
Root Beer Float Cupcakes
For the cupcakes:
1 box yellow cake mix
1 cup root beer
1/3 cup canola oil
1 teaspoon root beer extract
Preheat oven to 350 degrees. Line 24 muffin cups with paper muffin liners.
Beat cake mix, root beer, canola oil, eggs and root beer extract on medium for 2 minutes.
Spoon batter into muffin cups. Bake about 18 -20 minutes. Cool for 10 minutes, then remove from muffin tins and cool completely on wire racks before icing cupcakes.
For the Vanilla Buttercream:
2 sticks of unsalted butter, softened
1 teaspoon of vanilla extract
1 whole vanilla bean, halved
4 cups of confectioner's sugar
3 tablespoons of 2% milk
Cream together the butter and vanilla extract using an electric mixer. Scrape the insides out of the vanilla bean into the mixing bowl, using care to not include any of the woody outer portion of the bean. Combine. Gradually add about 1 1/2 cups powdered sugar alternately with 1 tablespoon milk, beating on low speed until blended and smooth after each addition