Rootbeer Cupcakes

I wasn't sure what I thought when I first heard root beer cupcakes mentioned.  But I do love cupcakes and I love a good root beer.  So I was excited to try them when my friend Steph made them.

They did not disappoint!

So I had to get the recipe and try them out for myself. 

Here's the original recipe, followed by what I did when I made them.

Root Beer Cupcakes
1 box yellow cake mix
2 eggs

2 cups root beer

1 3 oz pkg instant vanilla pudding
1 tsp. root beer extract

Mix ingredients together in a large bowl.  Fill cupcakes 1/2 to 2/3 full.  Bake at 350 degrees for about 16 minutes.  Cool cupcakes completely before frosting.

Frosting

1 8 oz container whipped topping, thawed

1 square softened butter

2 cups powdered sugar

1 tsp. root beer extract

Mix whipped topping, softened butter and root beer extract together until smooth.  Add powered sugar and mix until desired consistency.  Frost cupcakes!  They may be stored in the refrigerator to keep frosting from getting too soft.

Now, I thought I had all the ingredients I needed but I didn't. I did NOT want to make one more trip to the store that day so I improvised. I just substituted the water in the cake mix with root beer and added 1 tsp. root beer concentrate.  Then I added the rest of the regular ingredients called for on the box, i.e oil and eggs.

I couldn't find root beer extract but I did have root beer concentrate.  It may be the same thing.  I'm not really sure.  But it's what I used.  They were soo yummy.  So root beery.  I will definitely be making them again soon.  Thanks Steph for sharing these with me!