Root Beer Delish Desserts Part 2…

I hope everyone has had a great Sunday! I had a nice relaxing day and the sun came out too!

These cupcakes didn’t turn out how I wanted but you never know until you try right? Sooo, I just tasted one of the cupcakes and they don’t taste enough like root beer for my taste. It’s a little disappointing but it’s all good, they still tasted really good. In my recipe below I will write what I used but if you want more of a root beer taste I would add more concentrate.

If you’d like to see more pictures in my posts let me know or leave a comment. I will always have an ingredient and a finished dessert picture but if you think in between pics would be helpful, let me know. I did add pictures down below for the different stages of the browned butter in case you haven’t made it before.

You will need to have some time to make the browned butter. After browning it, it will need to cooled. Then, it needs to be refrigerated until it becomes solid and then brought back up to softened/room temp. I made mine last night and then pulled it out of the fridge this morning to soften. I also have a wonderful Chocolate Chip Cookie recipe with Browned Butter that I will share soon too!♥️

I didn’t really like how this frosting turned out and I am super disappointed. It was way too greasy and it was hard to keep it at a good temp. I was either too hard or melting on me. If you’re a whiz at Buttercream maybe let me know where I went wrong? ??‍♀️

I’m going to leave the recipe below but you may want to look elsewhere for a frosting recipe to try. You could also take a store bought Vanilla frosting, mix in a tsp or so of the root beer concentrate and call it good.

As you can see the started out ok and buy the end it was melted. Also, when it was stiff I couldn’t get it to pipe well at all.


To make Browned Butter…

It’s pretty easy to make browned butter, you just have to make sure you’re watching it carefully the whole time. I put a Med sized saucepan on the stove and turned it on to 4 or between Med-low and Med. Put the butter in the pan and just leave it for about 5 minutes or so.After it’s melted it will start to pop and get kinda frothy, this is when I start stirring it with a spatula every 30 seconds or so. Once it starts to get foamy/froth up more, you’ll need to watch it constantly and stir it pretty often too. It will become a golden brown color and start to smell nutty. You will see lovely brown bits in the bottom of the pan too. Once it gets to about the color below pull it off the heat.

Let it cool for a little bit in the pan and then pour into a bowl. I let it cool for about an hour on the counter, put a piece of wax paper over the top and stuck it the fridge to harden. Pull it out of the fridge a couple hours before you need to use it.

Root Beer Cupcakes with Brown Butter Frosting…

Here’s what you’ll need:

For the cupcakes:

2 1/2c Flour

1/4 tsp Salt

2 1/2 tsp Baking Powder

1 and 1/2 Sticks of softened Butter

1 1/2 c White Sugar

3 Eggs

1 1/2 tsp Root Beer Concentrate

1 tsp Vanilla

1 c Root Beer

*Optional: Maraschino Cherries w/stem and a couple of straws cut up to fit in cupcakes.


Preheat your oven to 350. Add paper liners to your cupcake pans, enough to make about 18 cupcakes.

Mix flour, baking powder, and salt in a bowl and set aside.

In your mixer add the butter and sugar, cream together about 2 minutes until fluffy.

Mix in the eggs one at a time and then add the vanilla and concentrate. Mix for another minute or so on Med.

Alternately add in the flour mix and root beer. Begin and end with the flour. Mix until incorporated and then stir by hand a few times to get everything off the bottom of your bowl.

Spoon into cupcake liners, I usually fill about 3/4 of the way. You can fill a little less if you’d like.

Bake for 15-18 minutes. When done remove from oven. Cool for a few minutes and then move to a wire rack to cool completely. While they are cooling make your frosting.


*Again I will note that this frosting didn’t work out very well. You can use your own favorite frosting if you don’t want to try this recipe. You could also use a store bought Vanilla frosting and mix in a tsp or so of the root beer concentrate and you’ll be good to go.

For the Brown Butter Buttercream…

1 c softened Browned Butter

1 tsp Vanilla

2 tbsp Root Beer

2-3 tbsp Milk

4 c Powdered Sugar


Beat the butter for 2 minutes until light and fluffy.

Mix in the vanilla and root beer then add 2 cups of the powdered sugar. Mix well.

Add the milk and the other 2 cups of powdered sugar. Beat on Med-high for another minute or so until light and fluffy.

You may want to let it sit in the fridge for a bit to set up. I had a little trouble with this frosting because my house was pretty warm this afternoon.

Frost cooled cupcakes as you’d like. Add a cherry and straw on top for an extra cute look. Store in a cool place. Enjoy!

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