Vegan Root Beer Float Cupcakes

Now that the summer has come, I have sweet treats on the brain (not that I don’t usually!). One of my favorites is root beer floats. I love the ice cream slightly melting, the fizz that bubbles in your nose and of course, the cherry on top.

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).

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Step 1: Bake Your Cupcakes

Root Beer Float 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.