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
Ann Marie says
This sounds absolutely delicious – I love root beer! Can’t wait to try them. Would love to receive your recipes via my email. Thank you for sharing.
Trista says
What brand of root beer and soda did you use? Are there certain ones that work better?
lyuba says
Trista, I believe that I used A&W, it’s a pretty popular brand and my husband’s favorite. He liked Root Beer more that I do and he likes that brand. I don’t think that a brand would make too much of a difference though.
Laurie says
My son now wants this as a cake for his birthday. Do you think it could be done as a layer cake? We all loved the cupcakes.
lyuba says
That’s great!
I’m sure it could, Laurie. Just decide how big you want the cake and you may have to double the recipe.
Laurie says
Thanks so much. Now to throw a wrench in the works he wants to reverse the flavors, so it’s a cream soda cake with root beer frosting! Would love your opinion, do you think that would taste good? His birthday is next week, the crazy kid.
lyuba says
I’m sure it would be just fine, Laurie! Cream soda is a little more mild than rootbeer, so you would taste root beer a bit stronger since it will be dripped in syrup. If he loves root beer, he might like it much better tho! 🙂 Let me know how it works out!
Laurie says
I will send you a link when I finally get a chance to blog it, but I made the layer cake yesterday! We stuck to root beer for the cake and cream soda for the frosting. It was a huge hit! I had to double the recipe and it took forever to make (because of the reductions) but everyone devoured it including the waiter at the restaurant where we had my son’s birthday. Thank you! The layer cake was a little heavy but nobody seemed to mind and the flavors came through beautifully.
lyuba says
That’s awesome, Laurie! I’m so glad it all tasted great 🙂
Rachel says
Can I use white or yellow cake mix? I have boxes if the stuff and wan to use them for my kids birthday party on Saturday.
lyuba says
You can use a cake mix, sure. The main difference between yellow and white cake is one uses egg yolks and the other does not.
lyuba says
Personally, I would suggest using yellow. I like the taste better 🙂
Melisa says
Looks amazing!
Do you think the recipe will double okay?
lyuba says
I don’t see why it wouldn’t be ok. Try it 🙂
Melisa says
I think I’m going to give it a shot tomorrow, thanks!
Julie says
I was so excited at the prospect of these but they didn’t really come through as I dreamed they would. I followed the recipe EXACTLY and used A&W root beer to reduce. They were tasty cupcakes but they didn’t taste like root beer at all. If you’re going to make this, I’d suggest finding some root beer extract (which I couldn’t find) to make it taste more like you expect it to. Nice idea but it was a miss.
Laurie says
So weird. I got the root beer flavor loud and clear without using extract!
lyuba says
I’m sorry it didn’t come out, Laurie! I also got the root beer flavor pretty strong. I tasted cream soda frosting much stronger but it was clearly root beer cupcake flavor. Keep trying on the extract, may be try WalMart or baking store.
Debra Elliott says
So yummy! Stopping by from WHAT’S COOKIN’ WEDNESDAY?
Angela says
Wow, I have never heard of these before! Very original, I will have to try them!
Cheryl @ That's What Che Said... says
These. Look. Amazing. I am pinning! Thanks so much for sharing and thanks for linking up to Monday Funday! xoxo Cheryl
Heidi says
Pinning this recipe. They sound amazing!
Julie says
Great idea! Thank you for sharing it. (I saw it on the Shabby Creek Cottage linky party)
Anyonita says
This is the conversation that just occurred in my living room after I opened this post:
Me: “Honey. Six words. Root beer cupcakes. Cream Soda Frosting.”
Husband: “NO way!!!!!!!!!!”
He then comes around the sofa to have a peek at my computer screen and says: “Happy Father’s Day to me!” lol. Thanks for sorting out what I’m getting him for Father’s Day for me! 😀
lyuba says
Oh that is too funny! Thank you!