This cupcake has just the right amount of root beer flavor with smooth vanilla frosting complete with cherry and straw. Also, they’re so adorable I can’t stand it. they don’t take a lot of decorating skills either!
Your secret weapon for these is going to be root beer extract (or concentrate).
Step 1: Bake Your Cupcakes
1 Cup plus 2 tablespoons Root Beer Soda
1 Teaspoon Apple Cider Vinegar
3/4 Cup Granulated Sugar
1/3 Cup Canola or Vegetable Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Root Beer Extract (You can get this at the grocery store, not too hard to find)
1 1/3 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
Pour root beer and apple cider vinegar into blender and let sit for three-ish minutes. Dump remainder of ingredients in blender and blend until smooth.
You should be able to pour the batter out without the aid of a spoon, but it shouldn’t be loose and runny. If the batter is too thick add in more root beer one tablespoon at a time, checking the consistency after each. If the batter is too runny, add just a bit more flour.
Line muffin pans and fill each 3/4 full. Bake at 350 degrees for about 15 minutes.
Take cupcakes out to cool for 10 minutes or so then transfer to a separate plate. Also, when you take your cupakes out, never be afraid to stick a toothpick in them to see if they’re done. If you’re worried about leaving a hole in the cupcakes, don’t. It’s going to be covered in frosting anyway.