Root beer float cupcakes!

Everyone at least once in their lifetime has had a root beer float, or even just a root beer soda. So after seeing a few recipes online for a root beer cupcake I decided to try a variation of my own. I ordered the extract online (click here) since it's not available locally to me. Definitely worth it, and not too expensive at all. When I opened the extract it smelled like the barrel root beer candies. :-)
So, onto the recipe part...

1 1/2 cups all purpose four
1/2 teaspoon baking powder
1/4 fine salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons Root beer extract
2/3 cup whole milk, room temperature

Preheat oven to 350 degrees. Grease or line a cupcake pan with wrappers.

Sift together flour, baking powder, and salt; set aside.

In the bowl of a stand mixer beat butter and sugars until light and fluffy. Add the eggs one at a time, mixing just until blended. Beat in vanilla, and root beer. Add the flour mixture and milk.; mix thoroughly.

Fill each cup 2/3 full and bake for 18-24 minutes or until cake tester comes out clean. Cool completely and frost as desired. Makes 12 cupcakes.



FROSTING!

1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups heavy cream

Directions:

Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.