Pin Moist, spiced pumpkin cupcakes with a subtle hint of nostalgic root beer, crowned with fluffy cream cheese frosting. These cupcakes are a playful twist on classic autumn desserts that always bring smiles at gatherings.
I first baked these Root Beer Pumpkin Cupcakes for a fall party, and everyone loved how the familiar pumpkin flavor blended seamlessly with a surprising pop of root beer. They disappeared so fast, I always make a double batch now.
Ingredients
- Cupcakes: 1 cup (120 g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon salt, 1/2 cup (100 g) granulated sugar, 1/2 cup (110 g) light brown sugar (packed), 1/2 cup (120 ml) root beer (not diet), 1/3 cup (80 ml) vegetable oil, 2 large eggs (room temperature), 3/4 cup (180 g) pumpkin purée (not pie filling), 1 teaspoon vanilla extract
- Cream Cheese Frosting: 4 oz (115 g) cream cheese (softened), 1/4 cup (60 g) unsalted butter (softened), 2 cups (240 g) powdered sugar (sifted), 1/2 teaspoon vanilla extract, 1–2 tablespoons root beer (for flavor and consistency)
Instructions
- Prepare oven and pans:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Combine wet ingredients:
- In a large bowl, beat together granulated sugar, brown sugar, root beer, vegetable oil, eggs, pumpkin purée, and vanilla extract until smooth and fully combined.
- Fold and fill:
- Gradually fold in the dry ingredients until just incorporated. Divide batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake cupcakes:
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely.
- Prepare frosting:
- Beat cream cheese and butter together until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla and 1 tablespoon root beer. Add more root beer if needed for desired flavor and consistency.
- Decorate:
- Frost cooled cupcakes using a piping bag or spatula. Optionally, garnish with root beer candies or a sprinkle of cinnamon.
Pin My family loves decorating these cupcakes together—they always pick their favorite root beer candies for topping. It's a new fall tradition that brings laughter to the kitchen each year.
Required Tools
Muffin tin, paper cupcake liners, mixing bowls, electric mixer or whisk, measuring cups and spoons, wire rack, piping bag or spatula
Allergen Information
Contains: Wheat (gluten), eggs, milk (cream cheese, butter). Always check all ingredient labels for possible allergens.
Nutritional Information
Per serving: Calories 285, Total Fat 11 g, Carbohydrates 44 g, Protein 3 g
Pin Serve these cupcakes for any festive autumn gathering, and watch everyone reach for seconds. The blend of creamy frosting and spicy, flavorful cake makes every bite special.
Recipe FAQ
- → Can I use diet root beer in the batter?
For best flavor and texture, regular root beer is recommended. Diet versions may affect moisture and sweetness.
- → How do I make the frosting less sweet?
Reduce powdered sugar slightly or add more cream cheese to balance sweetness and texture.
- → What spices can I substitute for cinnamon, ginger, and nutmeg?
You can use a premixed pumpkin spice blend in equal measure for convenience and a balanced spiced flavor.
- → Are these suitable for vegetarians?
Yes, all listed ingredients are vegetarian-friendly. Always check product labels for processed foods or flavorings.
- → How do I store leftovers?
Place cooled cupcakes in an airtight container and refrigerate. Enjoy within three days for optimal freshness.
- → Can I freeze the cupcakes?
Unfrosted cupcakes freeze well for up to two months. Thaw and frost before serving for best quality.
- → How can I intensify root beer flavor?
Add a few drops of root beer concentrate to the batter or frosting for a richer taste.