Root Beer Float Cupcakes

I am pretty sure that vanilla bean paste is one of my favorite flavorings in the world. Just look what it does for these cupcakes. The beautiful little specks add suck depth and flavor to the frosting. It's summer and so root beer floats are perfect for this time of year because they're cold and creamy. If you were feeling so inclined you could also just refrigerate these cupcakes and serve them cold. Same thing right? :)

These are of course a fun twist on a common treat which is one of my favorite things to do! Make one treat into another with the same flavors. For example, carrot cake blondies, apple pie stuffed spice cookies, or margarita doughnuts are all other treats originally and I borrowed their flavors! It's so much fun to create new recipes. 

These are a quick and easy recipe and they're fun for kids, mostly because kids love cupcakes, pretty much any cupcake. :) If you can find it then some root beer flavoring might add a bigger burst of flavor which would go nicely with the vanilla bean frosting. The root beer flavor right now is a light flavor which is complemented by the frosting. This recipe only makes 6 cupcakes so it's perfect for a small group of people or if you want to have several desserts and not to many of each. Happy Baking!

Root Beer Float Cupcakes
Makes 6

Ingredients:
- ¼ cup unsalted butter, room temperature
- ½ cup granulated sugar
- 1 whole egg
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup root beer

- 1 ½ cups powdered sugar
- ¼ cup unsalted butter, room temperature
- 1-2 tablespoons milk
- 1 teaspoon vanilla bean paste (or vanilla extract)

Directions:
1. Preheat oven to 350F. Line a 12-cup muffin pan with cupcake liners, set aside.
2. Using a mixer blend together the butter and sugar on medium speed for 2 minutes. The mixture will be light and fluffy. Scrape the sides and bottom of bowl.   
3. Add in the eggs, one at a time, mixing after each until blended. Scrape the sides and bottom of bowl.
4. Add the flour and baking powder and mix until well blended. Add the root beer and mix at low-medium until well blended and smooth, about 30 seconds.
5. Evenly divide the batter between the 12-cup muffin pan filling each cup about 2/3 full. Bake the cupcakes for 23-25 minutes or until a toothpick inserted the cake comes out clean. Remove the cupcakes from oven and let cool on a wire rack.
6. While the cupcakes are cooling prepare the frosting. In a large mixer bowl blend 3/4 cup butter with 1 cup powdered sugar on low speed until it starts to come together, about 30 seconds. Add in the rest of the powdered sugar one cup at a time, mixing until mostly blended. After all of the powdered sugar has been added then add in the milk until the frosting reaches the desired consistency. Mix in the vanilla bean paste.                                  

7. Pipe or spread the frosting on the cupcakes. Serve.

Printable recipe

This is an original recipe

This recipe may be linked up to:

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· Crazy For Crust - Crazy Sweet Tuesday’s
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· Cups by Kim - Sweet & Simple Sunday  

· Couponing & Cooking - Mealtime Monday 

· What's Cooking, Love? - Showcase Your Talent Thursday 

· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
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· Dwell on Joy - Dwell on Friday 

· Six Sister's Stuff - Strut Your Stuff Saturday

· Something Swanky: Desserts & Designs - Sweet Treats Thursday 

· A Slice of Southern - Southern Sundays 

· Me and My Sweets - My Sweet Party