Root Beer Float Cupcakes for Father's Day

Imagine the flavor of a root beer float.

The fizzy bite of the root beer, mixed with the creamy vanilla ice cream...

that's exactly what you get with these Root Beer Float Cupcakes,

and they are delicious!

The cupcakes are covered with a glaze that delivers intense root beer flavor

and the frosting is made with melted vanilla ice cream.

Yummy!!

Is your dad or husband a root beer fan?

Wrap up these cupcakes with some bottles of Dad's Root Beer and you have

a fabulous Father's Day gift idea!

Root Beer Float Cupcakes

adapted from Lady Behind the Curtain

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Ingredients

Root Beer Cupcakes

• 3/4 cup unsalted butter (room temperature)
• 1 1/2 cups granulated sugar
• 3 eggs
• 2 tablespoons root beer extract
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups root beer

Root Beer Glaze

• 2 cups confectioners' sugar
• 1/4 cup root beer
• 1 tablespoon root beer extract
• 1 tablespoon oil

Vanilla Ice Cream Frosting

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup melted vanilla ice cream
• 1/2 teaspoon vanilla extract
• 4 cups confectioners' sugar

Instructions

Root Beer Cupcakes

Preheat oven to 350 degrees. Line two cupcake pans with paper liners.

In a large bowl, beat the butter for one minute. Add the sugar and beat until fluffy. Add the eggs one at a time, mixing well after each addition. Beat in the root beer extract and vanilla. In a separate bowl, whisk together the flour, salt and baking powder. Alternate adding the flour mixture and the root beer to the batter, ending with the flour mixture.

Fill cupcake liners 2/3 with batter and bake for 15-17 minutes. Remove from pans and allow to cool completely on a wire rack.

Root Beer Glaze

Combine all ingredients in a small bowl; mix until smooth.

Vanilla Ice Cream Frosting

In a large bowl, beat the butter for one minute. Add the melted ice cream and vanilla, mixing until well combined. Gradually add the confectioners' sugar, mixing until smooth. Keep covered.

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Spread about a teaspoon of glaze on the top of each cooled cupcake.
Top with a swirl of frosting and a root beer barrel candy.

 Enjoy!
...and share a few with Dad. :)

I share my recipes and tutorials at these fun link parties.

Another Father's Day cupcake recipe...

Salted Caramel Buttercream with a Mustache
 

Toasted Butter Pecan Cake

  
This recipe is like a cake version of Butter Pecan Ice Cream!

The secret to it's yummy flavor is the first step...toasting the pecans in butter.

Do NOT skip this step. Do NOT use margarine.

Just trust me on this!

Toasting the pecans gives them a richer flavor,

with the bonus of making your house smell so good!

There is also evaporated milk in both the cake and the frosting,
which adds a slightly caramelized, creamy flavor.

Toasted Butter Pecan Cake

adapted from Taste of Home

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Ingredients

Butter Pecan Cake

• 2 2/3 cups chopped pecans
• 1 1/4 cups salted butter, softened
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup evaporated milk

Frosting

• 1 cup salted butter, softened
• 8 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1/2 cup evaporated milk

Instructions

Butter Pecan Cake

Heat oven to 350 degrees. Line the bottoms of three 8 or 9 inch round cake pans with wax paper and grease the sides. Melt 1/4 cup butter in a large baking pan. Mix in pecans, coating evenly with butter. Bake for 15-20 minutes stirring frequently; set aside to cool.

In a large bowl, cream 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in vanilla. In a separate bowl, whisk together the flour and baking powder. Add to the creamed mixture alternately with the evaporated milk, beating well after each addition. Stir in 1 1/3 cups toasted pecans.

Pour the batter into prepared pans and bake for approx. 25 minutes (until toothpick inserted in center comes out clean).

Frosting

In a large bowl, cream the butter until fluffy. Mix in half of the confectioners' sugar. Add evaporated milk and vanilla; beat until smooth. Mix in the remaining confectioners' sugar. You may either mix the remaining pecans into the frosting or press them into the sides of the cake after frosting.

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Enjoy!

I share my recipes and tutorials at these fun link parties.

Another yummy pecan cake recipe...

Caramel Pecan Chocolate Cake 

Pretty Flower Cupcakes for Mother's Day

 “If I had a flower for every time I thought of you...I could walk through my garden forever.”

- Alfred Tennyson

 

I just love flowers, and decided to make these flower cupcakes for Mother's Day.

Delicious AND pretty, they are sure to put a smile on Mom's face. :)
They would be perfect for a brunch or special dinner for mom.

What You Will Need:

Cooled cupcakes

Buttercream frosting

Decorating bag

Wilton #104 tip

Sugar pearls

The #104 tip I used is a thin teardrop shape.

Hold your decorating bag with the larger end of the tip on the bottom,

with the teardrop parallel to the top of your cupcake.

Starting at the center of the cupcake, squeeze the decorating bag while

moving the tip in an upward motion, then back down again - making an upside down U shape.

You just piped your first petal!

Rotate your cupcake as you continue to pipe petals,

until the cupcake is covered.

Pipe another layer of petals on top,

slightly smaller this time.

Place a cluster of sugar pearls in the center of your flower,

pressing them gently into the frosting.

(Please don't ask where I got the nifty tweezers with teeth...

they came from my husband's extensive tool collection!)

These flower cupcakes look lovely served on little china saucers.

Happy Mother's Day!

More flower themed treats for Mom...

Perfectly Packaged Rose Cupcakes

Meringue Tulips Cake

I share my recipes and tutorials at these fun link parties.

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Strawberry Lemonade Cupcakes

Are you dreaming of Summer yet?

Having visions of sitting by the pool with a refreshing drink in your hand?

I have a delicious summery treat for you...Strawberry Lemonade Cupcakes!

 
I am really excited with how well this idea turned into delicious cupcakes,

because this recipe is simple and just SO good!

I started with my favorite strawberry cake, which uses a white cake mix.

Then I added some frozen lemonade concentrate to give it a new, intense flavor.

The sweetness of strawberries + the tang of lemonade = YUMMY!

Strawberry Lemonade Cupcakes

by Bird On A Cake

6045671

Ingredients

Strawberry Lemonade Cupcakes

• 1 box white cake mix
• 1 (3 oz.) box strawberry instant gelatin
• 1/2 cup pureed strawberries (fresh or frozen)
• 1/2 cup frozen lemonade concentrate (thawed)
• 1/2 cup oil
• 4 eggs

Strawberry Lemonade Frosting

• 1 cup unsalted butter (room temperature)
• 6 cups confectioners' sugar
• 1/2 cup pureed strawberries (frozen or fresh)
• 2 tablespoons frozen lemonade concentrate (thawed)

Instructions

Strawberry Lemonade Cupcakes

Preheat oven to 350 degrees. Line a cupcake pan with paper liners.

In a large bowl, whisk together cake mix and gelatin powder. Add lemonade concentrate and oil; mix on medium speed. Add eggs, one at a time, beating well. Add strawberries and beat until blended. Pour into prepared liners and bake for 18-20 minutes.

Strawberry Lemonade Frosting

In a large mixing bowl, cream butter with electric mixer until light and fluffy. Add 3 cups of the confectioners' sugar, pureed strawberries and lemonade; mix well. Mix in the remaining confectioners' sugar. Keep covered.

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Enjoy!

Even more strawberry cake deliciousness...
 Strawberry Swirl Cheesecake Cake

I share my recipes and tutorials at these fun link parties.

Oreo Cookies and Cream Cake

  
There are many different ways to eat an Oreo cookie.

My older daughter dissects them, eating the filling and cookies separately.

My son pops the entire cookie in his mouth and munches away!

I like to dunk them in a cold glass of milk.

Whatever method you choose to enjoy your Oreos,
you are going to love this Oreo Cookies & Cream Cake!

I started with my vanilla sour cream cake recipe and added Oreo cookie chunks.

Then I made Oreo whipped cream frosting...WOW, is it yummy!!

It's so light, fluffy and full of Oreo flavor!

And it's the perfect match for the moist, dense cake.

Oreo Cookies & Cream Cake

by Bird On A Cake

6045164

Ingredients

Oreo Cake

• 2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1 small package instant vanilla pudding mix
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 cup vegetable oil
• 1/2 cup lukewarm water
• 3 eggs (room temperature)
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 12 Oreo cookies (chopped into quarters)

Oreo Whipped Cream Frosting

• 1 quart heavy whipping cream
• 3/4 cup granulated sugar
• 12 Oreo cookies (remove the filling and crush the cookies)

Instructions

Oreo Cake

Heat oven to 325 degrees. Line the bottoms of two 9 inch round cake pans with wax paper and grease the sides.

In a large mixing bowl, whisk together the flour, sugar, pudding mix, baking powder and baking soda. Add the oil, water, eggs, sour cream and vanilla extract. Beat with mixer on medium speed until well blended. By hand, mix in the Oreo cookies.

Pour the batter into prepared pans and bake for approx. 30 minutes (until toothpick inserted in center comes out clean).

Oreo Whipped Cream Frosting

With an electric mixer, whip the cream and sugar until it forms stiff peaks (4-5 minutes). Fold in crushed Oreos. Keep refrigerated.

Assembling Your Cake

Level your cakes and slice them each in half, to make four cake layers.  Spread frosting between the layers and cover the entire cake with frosting. Keep refrigerated and garnish with Oreo cookies right before serving.

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Enjoy!

With a cold glass of milk. :)

I share my recipes and tutorials at these fun link parties.

This post was featured!