Root Beer Float Cupcakes

Sometimes an idea will come to me, and I will get so excited and think I am just brilliant.  I think I have an original idea.  Something never before thought of.  Something all together new.  And I'm always wrong.  There is nothing new under the sun.

Talking with my children the other day, an idea came to me for a cupcake.  Never before had I heard of a root beer float cupcake.  I told my children about it and they thought I was the most wonderfully creative person in the world.  The more I thought about the recipe and what how to decorate it, I decided I must not have a very unique idea.  But I refused to search and see if I indeed had a new idea or not.  I was determined to make my own root beer float creation.  Then I would see what others had done.

I was pleased when one of my sons told me more than once that the cupcakes I made actually taste like root beer floats.  I don't know if I would say they taste just like a root beer float, but they come close.  The cupcakes are moist with a slight spice and taste reminiscent of root beer {and they should since the batter contains root beer}.  And I think they are rather cute.  If you make them, let me know what you think.

Oh, and I was certainly not the first to come up with this idea.  I searched after I finished my creation and found many, many other root beer float cupcakes.  Here are a few different ones that captured my attention~

Root Beer Float Cupcakes from Better Homes and Garden

Root Beer Float Cupcakes from Bakingdom

Root Beer Float Cupcakes from Baking Bites

Root Beer Float Cupcakes
2 1/2 c flour
1 c brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
1/4 tsp cloves
12 oz root beer
1/4 c vegetable oil
1/4 c molasses
1 egg
1 tsp vanilla
1 recipe butter cream frosting {follows}

Preheat oven to 350F.
Whisk together dry ingredients {from flour to cloves}, breaking up any large clumps of brown sugar.  Add wet ingredients {root beer to vanilla}; blend to combine all ingredients, then mix on medium speed for 2 minutes.  Divide batter between 24 lined cupcake tins.  Bake in preheated oven for 14~18 minutes.  Cool in pans for 10 minutes before removing.  Allow to cool completely before frosting.

Butter Cream Frosting
1 c butter, softened
4 c powdered sugar
1/4 c whipping cream
1 tsp vanilla

Cream butter.  Add 1 cup powdered sugar and blend well.  Add another cup of powdered sugar and blend.  Add half of the cream; whip til smooth and fluffy.  Add vanilla and remainder of sugar and cream; whip til smooth and fluffy.

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