Root Beer Pumpkin Cupcakes (Printable Version)
Pumpkin cupcakes blend root beer nostalgia and spiced flavors, finished with creamy frosting for autumn fun.
# What You'll Need:
→ Cupcakes
01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon ground ginger
07 - 1/4 teaspoon salt
08 - 1/2 cup granulated sugar
09 - 1/2 cup light brown sugar, packed
10 - 1/2 cup root beer (not diet)
11 - 1/3 cup vegetable oil
12 - 2 large eggs, room temperature
13 - 3/4 cup pumpkin purée (not pie filling)
14 - 1 teaspoon vanilla extract
→ Cream Cheese Frosting
15 - 4 ounces cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 2 cups powdered sugar, sifted
18 - 1/2 teaspoon vanilla extract
19 - 1 to 2 tablespoons root beer
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
03 - In a large bowl, beat together granulated sugar, brown sugar, root beer, vegetable oil, eggs, pumpkin purée, and vanilla extract until smooth.
04 - Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
05 - Divide batter evenly among the cupcake liners, filling each approximately two-thirds full.
06 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
08 - Beat cream cheese and butter together until creamy. Gradually blend in powdered sugar, then mix in vanilla and 1 tablespoon root beer. If needed, add more root beer for preferred consistency and flavor.
09 - Frost cooled cupcakes using a piping bag or spatula. Optionally garnish with root beer candies or a sprinkle of cinnamon.
# Additional Tips::
01 -
- Nostalgic root beer flavor meets pumpkin spice
- Fluffy cream cheese frosting makes it extra decadent
02 -
- Store cupcakes in the refrigerator for up to 3 days
- Contains wheat, eggs, and dairy: check root beer for allergens
03 -
- For extra root beer flavor, use a root beer concentrate in the frosting
- Swap pumpkin spice blend for separate spices to save time