Root Beer Cupcakes With Cream Soda Frosting
Root Beer Cupcakes with Cream Soda Frosting! Delicious cupcakes made with a reduction of root beer for a stronger flavor and topped with whipped frosting flavored with a reduction of cream soda. These two flavors compliment each other very nicely.
If you are following me on Facebook, you will remember our discussion about these cupcakes. Last week, I asked my husband what are some dishes that men would like to have on Father’s Day. Once we got passed all the bacon, we talked about dessert ideas. He is not a huge fan of bacon in desserts, I am a little scared of those too, so we went another way.
Since he loves root beer and cream soda, he proposed this cupcake idea. At first, I was a little unsure about the combination of flavors. So I took it to Facebook to see what my fans thought. The response was amazing, most of the readers loved the idea!
Soooo, by popular demand, here are the Root Beer Cupcakes with Cream Soda Frosting!
After checking three stores, I didn’t find root beer extract. Although, I can’t say I was too upset because I don’t bake much with it and it would be a waste. I decided to go another way. Something I learned a while ago, making my Cherry Cake Roll, is to use reduced soda syrup and enhance to flavor with some almond extract. I didn’t know if it will come out good but it totally worked!
I also made whipped cream frosting because it’s light and doesn’t require much sugar. Also, it would not take away from the cream soda flavor.
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Root Beer Cupcakes With Cream Soda Frosting
Ingredients
- Cupcakes:
- 1 cup root beer
- 1/2 cup root beer syrup 2 cups of root beer simmered down to 1/2 cup
- 1/4 cup vegetable oil
- 2 eggs room temperature
- 1 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Whipped Cream Cream Soda Frosting:
- 1 cup cold heavy whipping cream
- 2 tsp vanilla extract
- 1 tbsp white granulated sugar
- 2 tbsp cream soda syrup 2 cups of cream soda simmered down to 1/2 cup
- +more cream soda syrup for drizzling
Instructions
- Simmer 2 cups of root beer soda until it reduces to 1/2 cup. Also, simmer 2 cups of cream soda until it reduces to 1/2 cup. Set aside the syrups (refrigerate cream soda syrup).
- Preheat the oven to 350 and line the 12-cup muffin baking pan with cupcake liners.
- In a bowl of an electric mixer, beat eggs oil and sugar until well combined.
- Add the syrup, almond extract and vanilla extract. Mix well.
- Sift in the flour, salt, baking soda and baking powder. Mix, on low, until just incorporated.
- Add the root beer and mix until all incorporated.
- Separate the mixture between the 12 cups, filing them 3/4 of the way.
- Bake for 16-18 minutes, until the toothpick inserted in the center comes out clean.
- Cool completely before frosting!
- Frosting:
- Cool the metal bowl and whisk attachment in the freezer for a few minutes.
- Make sure the heavy cream and cream soda syrup is cold as well.
- In a bowl on an electric mixer, combine heavy cream, cream soda syrup and vanilla extract. Start beating on low gradually increasing the speed to high every couple of seconds. Slowly add the sugar while the cream is whipping.
- Beat until stiff peaks appear.
- Keep in the refrigerator until ready to frost the cupcakes.
- Frost the cupcakes and drizzle some cream soda syrup on top.
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Yum! Great Recipe! Thanks!
What an interesting flavor combinati0on!
Just found your website through a Pinterest link. Love it! As far as the root beer cupcakes, do I keep them in the refrigerator or can they set out overnight?
I’m so sorry that I missed your question, Chris!
You can keep the cupcakes out overnight, just cover them up so they don’t dry, but try to make the frosting fresh. If you are short on time, just refrigerate the frosting since it’s dairy based and add it to the cupcakes the next day.
Hope you like them!
I made these for my class and they came out wrong. The cake is super bitter and neither tastes like what its supposed to
I’m sorry these didn’t come out for you, Ori! I’ve never had it taste bitter before. I wonder if it was the kind of root beer you used. There are some brands taste different from others. That could have caused the bitterness.
I used dads root beer. I have no idea why. My moms commebt was that they were really thick. But if you ate them with enough frosting it balenced well, and i liked it better than if we had just made vanilla cupcakes or something.
I made these for a friends party and the texture and flavorful of the cupcakes were AMAZING. They were moist and soft and have a very nice root beer flavor. I brushed the tops of them with a little more root beer syrup before frosting. This is such a wonderful recipe, and I’m so glad I happened upon your post. I just wanted to tell you how lovely the cupcakes turned out, thanks!