Vanilla Root Beer Cupcakes (Vanilla Root Beer Buttercream Frosting)
Vanilla Root Beer Cupcakes frosted with a creamy vanilla root beer buttercream.
Servings: 16 cupcakes
Calories: 298kcal
Ingredients
Vanilla Root Beer Cupcakes
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 eggs room temp
- ½ cup vegetable oil
- 1½ teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup root beer
Vanilla Root Beer Buttercream Frosting
- 4½ cups confectioner's sugar
- 1 teaspoon vanilla
- ½ cup butter unsalted, softened
- ½ cup shortening
- ¼ cup root beer
Instructions
- Preheat oven to 350°F 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.
- In a separate bowl, 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.
- Remove from oven and allow to cool completely before frosting
Vanilla Root Beer Buttercream Frosting
- Beat together the softened butter and shortening.
- Add in the vanilla extract and the ¼ cup of root beer.
- Slowly beat in the confectioner's sugar.
- Frost cupcakes.
Nutrition
Serving: 1cupcake | Calories: 298kcal | Carbohydrates: 62g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 237mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 234IU | Calcium: 38mg | Iron: 1mg
