Root Beer CupCakes

This post is dedicated to Connor P, one of the best kids I've ever had the honor to meet and hang out with. (Connor, if you and your mom makes these make sure to tell me how they turn out!)

Root Beer Cupcakes with Root Beer Glaze
2 1/2 cups of Root Beer soda
2 tsp vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 TBS baking powder
2 tsp baking soda
1 tsp salt

Preheat oven to 350ºF.
In a bowl, mix together root beer and vanilla. Set aside.
In a separate bowl, combine flour, baking soda, baking powder and salt. Set Aside
In a separate mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs to butter sugar mixture, mix until smooth
Mix with mixer on lowest speed, s l o w l y pour in root beer mixture.
Mix until smooth and lump free. Stir frequently.
Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, not 2/3 like most cupcakes recipes call for.
Bake for 15- 20 minutes, until golden brown and cake springs back when touched.

Root Beer Glaze
2 cups of confectioners sugar
1/3 cup root beer

Whip together until smooth. (I actually used a little less root beer because 1/3 cup made the glaze too runny.)


If you'd rather have frosting for your cupcakes here's a good one for Butter cream that would go great with these soda cakes.

Butter cream Frosting
1 cup confectioners sugar
2 TBS butter, softened
2 tsp vanilla

Whip together until smooth.


Not the best picture I've ever taken of a cupcake but these things were so moist I was unable to pull the cupcake wrapper off of them without some of them crumbling. The cupcake by it's self was great but in my opinion what set these cupcakes apart for the rest of the crowd was the glaze. I'm tempted to make this root beer glaze and smear it over some chocolate cupcakes. Heaven right?