Save It Moist, spiced pumpkin cupcakes with a hint of nostalgic root beer, topped with fluffy cream cheese frosting: a fun twist on classic autumn flavors.
I first brought these root beer pumpkin cupcakes to a cozy fall gathering. Everyone was delighted by the unexpected pairing: the classic warmth of pumpkin with a pop of sweet root beer in both the cupcake and the frosting. It's now a requested treat whenever autumn rolls around.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Baking soda: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground ginger: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar, packed: 1/2 cup (110 g)
- Root beer (not diet): 1/2 cup (120 ml)
- Vegetable oil: 1/3 cup (80 ml)
- Eggs, room temperature: 2 large
- Pumpkin purée (not pie filling): 3/4 cup (180 g)
- Vanilla extract: 1 teaspoon
- Cream cheese, softened: 4 oz (115 g)
- Unsalted butter, softened: 1/4 cup (60 g)
- Powdered sugar, sifted: 2 cups (240 g)
- Vanilla extract: 1/2 teaspoon
- Root beer (for flavor and consistency): 1–2 tablespoons
Instructions
- Prep:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix wet ingredients:
- In a large bowl, beat together granulated sugar, brown sugar, root beer, vegetable oil, eggs, pumpkin purée, and vanilla extract until smooth and fully combined.
- Combine:
- Gradually fold in the dry ingredients until just incorporated: do not overmix.
- Fill & Bake:
- Divide batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make frosting:
- For the frosting, beat cream cheese and butter together until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla and 1 tablespoon root beer: add more root beer if needed for desired flavor and consistency.
- Decorate:
- Frost cooled cupcakes using a piping bag or spatula. Optionally, garnish with root beer candies or a sprinkle of cinnamon.
Save It My kids always insist on helping pipe the frosting when I make these: it's a sticky, sweet, laughter-filled tradition we look forward to every year.
Required Tools
Muffin tin, paper cupcake liners, mixing bowls, electric mixer or whisk, measuring cups and spoons, wire rack, piping bag or spatula.
Allergen Information
Contains wheat (gluten), eggs, milk (cream cheese, butter). Always check ingredient labels for possible cross-contact.
Nutritional Information
Each cupcake provides about 285 calories, 11 g total fat, 44 g carbohydrates, and 3 g protein.
Save It Serve chilled or at room temperature: either way, these cupcakes deliver fall joy in every bite.
Recipe FAQs
- → Can I use diet root beer for these cupcakes?
It's best to use regular root beer, as diet versions may affect flavor and texture. The sugar in regular root beer helps maintain moisture and taste.
- → How do I store leftover cupcakes?
Store in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh and the cupcakes moist.
- → Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day ahead. Frosting and garnishing just before serving keeps them at their best.
- → What can I use instead of individual spices?
Substitute pumpkin spice blend for cinnamon, nutmeg, and ginger if you prefer, for similar warm, aromatic notes.
- → Is there a nut-free option for these cupcakes?
The original ingredients do not include nuts, but always check your selected root beer and other products for cross-contamination.