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Frosted root beer float cupcakes with paper straws and maraschino cherries—retro treat

Root Beer Float Cupcakes – Retro Holiday Treat

Fluffy chocolate cupcakes topped with root beer cream cheese frosting—these retro-inspired treats channel the charm of a classic soda fountain float!
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Equipment

  • Stand mixer or hand mixer, mixing bowls, cupcake pan, paper liners, rubber spatula.

Ingredients
  

  • For the Cupcakes:
  • - 2 ½ cups all-purpose flour
  • - 2 cups granulated sugar
  • - ½ teaspoon baking soda
  • - 1 ½ teaspoons baking powder
  • - 1 teaspoon salt
  • - ¼ cup unsalted butter room temp
  • - ⅔ cup shortening
  • - 1 cup full-fat sour cream
  • - ½ cup root beer soda
  • - 3 large eggs
  • - 4 teaspoons root beer extract or concentrate
  • - 2 teaspoons butter flavor extract optional
  • For the Root Beer Frosting:
  • - 1 cup 2 sticks unsalted butter, room temp
  • - 12 oz cream cheese softened
  • - 5 cups powdered confectioners’ sugar
  • - 3 teaspoons root beer extract
  • - Pinch salt
  • - Maraschino cherries & paper straws for garnish

Instructions
 

  • Preheat oven to 325°F (163°C). Line a cupcake pan with paper liners.
  • In a bowl, whisk flour, sugar, baking soda, baking powder, and salt.
  • Beat butter and shortening until creamy, then add dry mix—blend until it forms crumbs.
  • Mix in sour cream, root beer soda, eggs, and extracts until smooth.
  • Divide batter between liners (about 24). Bake 20–22 minutes; cool completely.
  • For the frosting: Beat butter and cream cheese until fluffy. Add sugar and root beer extract; beat until smooth.
  • Pipe or spread frosting onto cupcakes. Garnish with a cherry and a festive straw.

Notes

Keep frosted cupcakes chilled; bring to room temp before serving. Add food coloring or sprinkles for a fun party look.
Calories: 246