- 3/4 cup ButterSoftened
- 3 Large eggs
- 2 1/2 cup Flour
- 2 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 cups Sugar
- 1 tablespoon Root Beer ExtractI find mine at Walmart or in cake decorating stores, or of course there is always Amazon.
- 1/2 teaspoon Vanilla
- 1 cup Root Beer SodaDon't throw the rest of the can away, you're going to need some for the frosting!
- Root Beer Butter Cream Frosting
Root Beer Buttercream Frosting
- 1 cup unsalted ButterSoftened
- 3 cups Powdered Sugar
- 3 tablespoons Root Beer Soda
- 1 teaspoon Root Beer Extract
- 1 teaspoon Vanilla extract
When I was a girl growing up in Michigan one of my fondest memories is of the family going to Dairy Queen when it was hot and humid. My dad would get us all a Root Beer Freeze. I’m guessing that a lot of you think I must be mixed up with a root beer float because you’ve never heard of a freeze. The freeze is for lazy people who don’t want to use a spoon to eat the ice cream with soda on it. The freeze is a root beer and vanilla ice cream that has been blended together into a nice cold shake.
Thats what this recipe reminds me of. It tastes just like a the root beer freezes that DQ doesn’t offer anymore. It takes me back to the 70’s when life was different. If you love root beer and ice cream then this is a receipt that will not let you down. Make sure you have some Maraschino cherries (with stems) to put on top of the tasty Root Beer Buttercream Frosting.
Preheat the oven to 350F/176C and line your muffin tins with cupcake liners
Sift together all the dry ingredients and set aside
Dry ingredients are: flour, salt and baking powder
Now you need the mixer
Cream together butter and sugar until fluffy. Mix in eggs one at a time, blending well between each addition. Add root beer extract and vanilla. Gradually add the flour mixture and root beer. Mix until just combined.
It's time to make your house smell fabulous
Get your muffin tins and fill each cup about 2/3rd full.
Check your cupcakes at about 15 minutes for doneness. Check via one of the following methods:
Touch test: Lightly press the top of one of the cupcakes. If there is no bounce-back then then lets give it a few more minutes. If there is bounce-back and the top of the cupcake appears to be dry - They're done.
Toothpick: Take a toothpick and insert into the center of a cupcake. If it comes out clean the cupcake is done. If it comes out with batter on it, give those cupcakes another few minutes.
Remove the cupcakes from the muffin pan after about 10 minutes. Place them on a cooling rack for 20-40 minutes until 100% cooled down and then frost them with Root Beer Buttercream frosting.
Root Beer Frosting
Whip butter, root beer extract and vanilla for frosting until fluffy. Set mixer to low and gradually add in powdered sugar. Add root beer until you reach the desired consistency.
Transfer to a piping bag and frost each cupcake.
Top with a cherry.