Root Beer Cupcakes With Cream Soda Frosting

Delicious cupcakes made with a reduction of root beer for a stronger flavor and topped with whipped frosting flavored with a reduction of cream soda. 
Course Dessert
Cuisine American
Keyword cream soda, cupcakes, root beer
Servings 12 cupcakes


  • Cupcakes:
  • 1 cup root beer
  • 1/2 cup root beer syrup 2 cups of root beer simmered down to 1/2 cup
  • 1/4 cup vegetable oil
  • 2 eggs room temperature
  • 1 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup of brown sugar
  • 2 cups of flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Whipped Cream Cream Soda Frosting:
  • 1 cup of cold heavy whipping cream
  • 2 tsp vanilla extract
  • 1 tbs white granulated sugar
  • 2 tbs cream soda syrup 2 cups of cream soda simmered down to 1/2 cup
  • +more cream soda syrup for drizzling


  1. Simmer 2 cups of root beer soda until it reduces to 1/2 cup. Also, simmer 2 cups of cream soda until it reduces to 1/2 cup. Set aside the syrups (refrigerate cream soda syrup).
  2. Preheat the oven to 350 and line the 12-cup muffin baking pan with cupcake liners.
  3. In a bowl of an electric mixer, beat eggs oil and sugar until well combined.
  4. Add the syrup, almond extract and vanilla extract. Mix well.
  5. Sift in the flour, salt, baking soda and baking powder. Mix, on low, until just incorporated.
  6. Add the root beer and mix until all incorporated.
  7. Separate the mixture between the 12 cups, filing them 3/4 of the way.
  8. Bake for 16-18 minutes, until the toothpick inserted in the center comes out clean.
  9. Cool completely before frosting!
  10. Frosting:
  11. Cool the metal bowl and whisk attachment in the freezer for a few minutes.
  12. Make sure the heavy cream and cream soda syrup is cold as well.
  13. In a bowl on an electric mixer, combine heavy cream, cream soda syrup and vanilla extract. Start beating on low gradually increasing the speed to high every couple of seconds. Slowly add the sugar while the cream is whipping.
  14. Beat until stiff peaks appear.
  15. Keep in the refrigerator until ready to frost the cupcakes.
  16. Frost the cupcakes and drizzle some cream soda syrup on top.

Recipe Notes

Recipe from Lyuba @