Gluten Free Rootbeer Float Cupcakes
Prep time
Cook time
Total time
Reminiscent of the rootbeer floats you had as a kid, these Rootbeer Float Cupcakes are sure to bring back some great memories.
Recipe type: Dessert
Serves: 12
Rootbeer Cupcakes
  • 2 large eggs
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 1 teaspoon rootbeer extract
  • 6 tablespoons canola oil
  • 1/2 cup white rice flour
  • 1/3 cup plus 1 Tbsp tapioca starch
  • 1/3 cup potato starch
  • 1/4 teaspoon xanthan gum
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
Rootbeet Float Buttercream
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3 cups confectioners' (icing) sugar
  • pinch of salt
  • 2 teaspoons vanilla
  • 1/4 teaspoon rootbeer extract
  • 2-3 tablespoons milk or cream
Rootbeer Cupcakes
  1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
  2. In a small mixing bowl, whisk to combine the wet ingredients. Set aside.
  3. In a large mixing bowl, whisk together the dry ingredients. Create a well in the center of the dry ingredients, and pour the wet ingredients into the well. Stir to create a smooth batter.
  4. Spoon batter into prepared muffin tin. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to stand for 5 minutes before transferring cupcakes to a wire rack. Allow to cool completely before frosting. Store in an airtight container. The flavour increases by the the second day.
Rootbeer Float Buttercream
  1. In a stand mixer fitted with a paddle attachment, beat the butter until fluffy. Add 1 1/2 cups of the confectioners' sugar, salt, vanilla and rootbeer extract. Beat until smooth.
  2. Add the remaining 1 1/2 cups of confectioners' sugar and continue to beat. Add 2 Tbsp of milk or cream, and beat the buttercream until light and fluffy. Add 1 more Tbsp of milk or cream if necessary, to get the consistency that you desire.
  3. Frost cupcakes with a knife or a pastry bag fitted with a large piping tip.
Recipe by Faithfully Gluten Free at