Root Beer Cupcakes
This post may contain affiliate links. Read our disclosure policy.
Here is a recipe for root beer cupcakes that actually tastes like root beer. I found the recipe on the Cupcake Project. She got the cupcake recipe from a site called Bittersweet. Now the cupcake project made a frosting with cream soda extract in it. She had to order the extract online. I did not want to wait for extract and order it online. So I went with the frosting by Bittersweet to top the cupcakes.
I must tell you, I DIDN’T like the frosting I used for this cupcake. It did absolutely no favors for this cupcake. I think the cupcake would have taste much better with the frosting that goes with the root beer cookies I have on here. That is the way I will make them next time.
The cupcake has a nice texture. Now don’t be alarmed when you mix this batter together, it is very runny. You can pour the batter into you cupcake tins because it is that runny. I think I may also up the root beer extract up to 1 Tbsp next time, but I think I’ll try it with the root beer frosting first. That may add enough root beer flavor.
Here is what you need to make the
Root Beer Cupcakes
- ROOT BEER SODA
- APPLE CIDER VINEGAR
- SUGAR
- CANOLA OIL
- VANILLA EXTRACT
- ROOT BEER EXTRACT(ALSO KNOWN AS ROOT BEET CONCENTRATE)
- FLOUR
- BAKING SODA
- BAKING POWDER
- SALT
Root Beer Cupcakes
Real Mom Kitchen
Ingredients
- 1 cup root beer soda
- 1 tsp apple cider vinegar
- ¾ cup sugar
- â…“ cup canola oil
- ½ tsp vanilla extract
- 2 tsp root beer extract also known as root beet concentrate
- 1 â…“ cup flour
- ¾ tsp baking soda
- ½ tsp baking powder
- Pinch of Salt
Instructions
- Combine the soda and vinegar and let stand for a few minutes.
- Add in the sugar and oil, whisking vigorously until slightly frothy.
- Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. (I just used a whisk to quickly mix the batter and get rid of any flour lumps. Don't be alarmed by how runny the batter is. I was able to pour it into the muffin tins. It is the consistency of thin pancake batter)
- Fill cupcake liners approximately 3/4 of the way to the top.
- Bake at 350 F for about 18 - 22 minutes. makes 12 cupcakes
