Root Beer Float Cupcakes

From bhg. untried by me, but sounds nice. different from the other recipes already posted.

Allow butter and eggs to stand at room temperature for 30 minutes.

Meanwhile , line twenty four 2-1 / 2-inch muffin cups with paper liners.

In a medium bowl stir together flour , baking powder , and salt.

Set aside.

Preheat oven to 350 degrees f.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

Gradually add sugar , about 1 / 4 cup at a time , beating on medium speed until combined.

Scrape sides of bowl.

Beat on medium speed about 2 minutes more or until light and fluffy.

Add eggs , one at a time , beating well after each addition.

Beat in root beer extract and vanilla.

Alternately add flour mixture and root beer to butter mixture , beating on low speed after each addition just until combined.

Spoon batter into prepared muffin cups , filling each two-thirds to three-fourths full.

Use the back of a spoon to smooth out batter in cups.

Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean.

Cool .

butter, eggs, all-purpose flour, baking powder, salt, sugar, root beer extract, vanilla, root beer, vanilla ice cream, powdered sugar, hard candies