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Root Beer Float Cupcakes with Root Beer Swiss Meringue Buttercream

Root Beer Float lovers will rejoice when they discover you have turned their favorite drink into a cupcake!
Servings 24 cupcakes


  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter softened
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 Tablespoons Zatarain's root beer extract
  • 1/4 teaspoon vanilla
  • 1 1/4 cups whole or 2% milk
  • 1/4 cup unsweetened applesauce


  1. Preheat oven to 350° F. Line cupcake tin with 24 cupcake liners.
  2. Place flour, baking powder and salt into a bowl. Whisk together until incorporated.
  3. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar then brown sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in aplesauce and beat until incorporated. Beat in root beer extract and vanilla.
  4. Slowly, alternate adding the flour mixture and milk to the electric mixer. Beat on low until just combined.
  5. Bake cupcakes for 15-17 minutes, or until a toothpick inserted into the center comes out clear.
  6. Place on a cooling rack. Frost with Swiss Meringue Buttercream once cooled.

Recipe Notes

Swiss Meringue Buttercream can be made by following the links to Martha Stewart and Sweetapolita's blog. Replace the 2 teaspoons vanilla extract in the Martha Stewart recipe with 1 1/2 teaspoon root beer extract and 1/2 teaspoon vanilla.