Some Fizz in Your Dessert: Root Beer Cupcakes


These root beer cupcakes are not any ordinary cupcakes. They’re sprinkled with Poprocks on the top, giving a fizzy, carbonated sensation with each bite. The cupcake itself is a basic vanilla cupcake, topped with root beer frosting. The Poprocks shouldn’t be added until just before serving. The root beer syrup I used to flavor the frosting is from Sonoma Co., and the unflavored Poprocks are from here. I’ve also included a foolproof quick tutorial on how to frost cupcakes without tips or a piping bag so you can avoid replicating BS’ amazing cupcake turds.


Root Beer Cupcakes

Makes 12 cupcakes


  • 1 stick (113g) butter at room temperature
  • 1/2 c (100g) white sugar
  • 2 large eggs (100g), room temperature
  • 1/2 c (125ml) milk
  • 1 tsp vanilla
  • 1 c +2 Tbs (150g) cake flour
  • 1 t baking powder
  • 1/2 tsp fine sea salt


  1. Preheat oven to 350F. Line a 12-tin cupcake pan with paper liners. Sift together the flour, baking powder and salt. Set aside.
  2. In a stand mixer fitted with a paddle, cream together the butter and sugar on medium high speed until light and fluffy. Add the eggs, one at a time, mixing well and scraping the sides of the bowl in between. Add the vanilla and mix well.
  3. Add 1/3 of the flour mix, then 1/2 the milk, another 1/3 of the flour, the rest of the milk, and the last 1/3 of the flour mixing well in between each addition.
  4. Evenly distribute the batter between the 12 cupcake liners (they should be about 2/3 full). Bake for about 15 minutes, until a toothpick inserted in the center comes out clean, or the internal temperature reaches 207F. Cool completely on a wire rack.

For the frosting:


  • 1 stick (113g) butter at room temperature
  • 2 1/4 c (260g) powdered sugar
  • 3 Tbs root beer syrup
  • unflavored Poprocks for garnish


  1. In a stand mixer fitted with a paddle, cream the butter and sugar together on high until light and fluffy. Reduce the speed to medium low and drizzle in the root beer syrup until well incorporated. Mix on high speed for 2 minutes.

To frost the cupcakes:


  1. Lightly rub some oil on the inside of a circle cutter. Place on the top of a cooled cupcake.
  2. Scoop about 2 tablespoons of frosting into the center of the cutter.
  3. Using a small spatula spread it evenly all over the cupcake.
  4. Remove the cutter.
  5. Lightly wet your fingertips and use them to gently flatten and smooth the frosting.
  6. Repeat with remaining cupcakes. Garnish with Poprocks just before serving.


Find dozens of creative cupcake recipes in Endless Cupcakes.

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One comment

  • Cupcake Ideas February 5, 2013  

    Hi, this cupcake looks amazing, hope you dont mind if i re-blog this 🙂

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