Root Beer Cupcakes with Cream Soda Buttercream Frosting

One of my first lessons of cupcake recipes in high altitude was when I tried to replicate Stef's Soda Fountain cupcakes from Cupcake Project. I absolutely loved the idea of root beer and cream soda as a cupcake combination. What I didn't realize was how to spot when a recipe will not work in high altitude. The cupcakes came out oily and sunken-not a nice cupcake consistency. It made me sad and determined to adapt recipes and make them perfect 'up here'.

Yet, I was able to salvage them by slapping on some frosting and calling it a day. Keeping a pin on the Root Beer/Cream Soda cupcake for another try at a later date.

So for round two, I decided to throw out Stef's recipe (sorry Stef!) and adapt the Lemon Drop Cupcakes recipe from High Altitude Cupcakes.

Root Beer Cupcakes

adapted from Lemon Drop Cupcakes

Preheat oven to 400 degrees

3/4 cup butter, softened
3 eggs
12.5 ounces all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2/3 cup whipping cream or milk
1/4 cup root beer or milk
1 1/4 cup caster sugar
1 tsp vanilla bean paste
1 tbsp root beer extract or to taste

1. In a medium bowl stir together flour, baking powder, baking soda, and salt. 
2. In a 2-cup glass measuring cup combine milk/cream and root beer; set aside. 
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and extracts; beat until combined. 
4. Add eggs, one at a time, beating well after each addition.
5. Using a wooden spoon alternately add flour mixture and milk mixture to butter mixture, mixing after each addition just until combined. The mixture will be thick. 

Bake for 15 minutes.  Fill liners to a little over half full. Makes about 20 cupcakes. Set aside to cool.

Cream Soda Buttercream

2 sticks of butter, softened
1 tsp cream soda extract
3-4 cups powdered sugar
4 tbsp heavy whipping cream
salt to taste

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter.
2. Add extract and salt. Mix well. 
3. Add whipping cream alternately with as much powdered sugar to get desired consistency.

Fill pastry bag with large tip and frost cupcakes. 

Root Beer Cupcakes with Cream Soda Buttercream Frosting have a great cupcake consistency, but are probably not on the short list for most people. There were a lot who couldn't identify what the cupcake flavor was, but mentioned that "they were good". I probably will revisit this recipe for the perfect Root Beer cupcake, perhaps with a stronger flavor next time.