How to make Vegan Root Beer Float Frenzy Cupcakes recipe

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These vegan root beer float frenzy cupcakes are a delicious and unique twist on a classic summer treat. The cupcakes are made with a vegan root beer cake mix, topped with a creamy vegan root beer frosting, and finished with a sprinkle of crushed root beer barrel candies. The cupcakes are moist and fluffy, with a hint of root beer flavor that will tantalize your taste buds. The frosting is light and creamy, with a hint of sweetness that will make your mouth water. The crushed root beer barrel candies add a crunchy texture and a burst of root beer flavor. These vegan root beer float frenzy cupcakes are sure to be a hit at any summer gathering.


Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, mix together the cake mix, butter, milk, sour cream, yogurt, vanilla extract, baking powder, baking soda, and salt until well combined.
Add the root beer and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting, beat together the powdered sugar, heavy cream, and root beer until light and fluffy.
Frost the cooled cupcakes and top with crushed root beer barrel candies.

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