- 1½ cups butter, softened (3/4 pound or 3 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup root beer
Root Beer Frosting
- 2 cups powdered sugar
- ¼ cup butter, room temperature
- ½ teaspoon vanilla
- 6 Tablespoons root beer
- Chocolate sprinkles, if desired
How to Make It
- Preheat oven to 350°F. Line cupcake pan with liners.
- In a large bowl, mix butter and sugar; cream with an electric mixer until light and fluffy. Add eggs and beat well. Mix in vanilla.
- In a separate bowl, sift together flour, baking powder, cinnamon, and salt. Add dry ingredients to the bowl with the wet ingredients a little at a time, alternating with root beer. Mix together until thoroughly combined.
- Scoop batter into cupcake liners, bout ¾ full. Bake for 15-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
- Cool cupcakes completely on a wire rack.
TO MAKE FROSTING:
- In a deep bowl, cream softened (not melted) butter with hand mixer til light and fluffy. Add powdered sugar a little bit at a time, alternating with vanilla and root beer, until mixed.
- Spread or pipe frosting onto cooled cupcakes and sprinkle with chocolate sprinkles, if desired.
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