Root Beer Cupcakes

Name: Root Beer Cupcakes
Ingredients: 1/2 cup butter, softened; 1 cup packed brown sugar; 2 large eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/8 teaspoon baking soda; 1/8 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 1 cup root beer; 1-1/2 cups whipped topping; 12 root beer barrel candies, crushed

11 ingredients

3 steps

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 cup root beer
1-1/2 cups whipped topping
12 root beer barrel candies, crushed

Directions

1

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition.
2

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3

Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers.