Root Beer Float Cupcakes

Ingredients

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/8 teaspoon all-spice
• 1/8 teaspoon cinnamon
• 3/4 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoon root beer extract
• 1 1/4 cups root beer
For the Ice Cream Frosting:
• 1 cup butter, softened
• 1/2 cup shortening
• 1/2 cup vanilla ice cream, softened
• 6 cups powdered sugar

Instructions

1. Preheat oven to 350 and line 2 muffin tins with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, salt, all-spice and cinnamon. Set aside.
3. In a separate bowl (or the bowl of a stand mixer) beat butter and sugar together until light and fluffy, about 2 minutes.
4. Add eggs and extracts and mix until thoroughly combined, scraping down the sides as needed.
5. With the mixer on low, add half of the dry ingredients and half of the root beer, stirring until combined. Repeat with the rest of the dry and root beer until combined.
6. Fill lined muffin tins about 2/3 full and bake 15-17 minutes, until centers are set.
7. Cool completely on cooling rack before frosting.
For the Frosting:
8. Cream butter and shortening together for at least 3 minutes, until smooth.
9. Add in 1/2 cup softened ice cream and mix until combined.
10. Slowly add in powdered sugar and then turn mixer up to medium and beat for 30 seconds.
11. If necessary, add a bit more ice cream or a bit more powdered sugar until desired consistency is reached.
12. Pipe onto cooled cupcakes.

Notes