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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


  • Preheat oven to 350° F. Line cupcake tin with 24 cupcake liners.
  • Place flour, baking powder and salt into a bowl. Whisk together until incorporated.
  • 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.
  • Slowly, alternate adding the flour mixture and milk to the electric mixer. Beat on low until just combined.
  • Bake cupcakes for 15-17 minutes, or until a toothpick inserted into the center comes out clear.
  • Place on a cooling rack. Frost with Swiss Meringue Buttercream once cooled.


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.