Root Beer Cupcakes & Frosting

This recipe was created by Ang Paris who authors the blog Juggling Act Mama - A busy mother's multitasking adventures in cooking, crafting and cuddling. These sweet, delicious shortcut root beer cupcakes are made with a boxed mix and topped with a luscious homemade root beer frosting. Ang says, "The root beer candy oil adds a wonderful flavor and rich caramel color!"

Ang's recipe was developed for LorAnn's Blogger Recipe Round-Up Challenge and was selected as a top 10 winner.

All photos courtesy of Ang Paris.

Ingredients

Cake

1 french vanilla cake mix, plus ingredients called for on the box 1 teaspoon LorAnn Root Beer Flavor

Frosting

4 tablespoons butter 4 tablespoons cream cheese 4 cups powdered sugar Milk 1/4 teaspoon LorAnn Root Beer Flavor

Directions

Cake

1. Follow the instructions on the box to prepare the cake mix. 2. Add in the root beer flavor with the eggs. 3. Pour into cupcake papers or greased muffin tins and bake according to the directions on the box.

Frosting

1. While the cupcakes cool, remove the butter and cream cheese from the refrigerator to soften. 2. In a large mixing bowl, beat the butter and cream cheese until combined and soft. Add in about half the powdered sugar and 1 tablespoon of milk. Beat on low until combined.

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3. Add the remaining powdered sugar and again beat slowly. Add additional milk, 1 teaspoon at a time, until you have the desired consistency. For piping, Ang suggests a stiffer frosting. 4. Insert your desired tip into your piping bag and then fill with the frosting. Be sure the cupcakes are completely cool before frosting.

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