Vanilla Root Beer Cupcakes

These Vanilla Root Beer Cupcakes are frosted with a creamy vanilla root beer buttercream.

– All-purpose flour – Granulated sugar – Brown sugar – Baking soda – Baking powder


Preheat oven to 350° and line 16 muffin tin cavities with liners or grease tins well.


In a large bowl, beat together room temp eggs, oil, vanilla, salt, buttermilk, and root beer.


Then, mix together the flour, sugars, baking powder, and baking soda.


Gently beat the dry ingredients into the wet ingredients careful not to over mix.


Fill the cupcake liners about ¾ of the way full and bake for about 18 minutes. Check with a toothpick to see if they are done.


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