• Preheat oven to 350 degrees F.
• Spray (2) 12 cupcake pans with nonstick spray or add cupcake liners. Set aside.
• In a medium bowl, whisk together the cake mix, melted butter, root beer, eggs and rootbeer extract. Whisk until combined, light and fluffy.
• Using an ice cream scoop, portion the batter into the lined cupcake pan, filling each cupcake about ⅔ of the way.
• Bake in a preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and let cool to room temperature.

How to Make Root Beer Frosting

• Place the room temperature butter into the bowl of a stand mixer. Using the whisk attachment, whip until light and fluffy. Add the root beer extract, vanilla extract, milk, and half of the powdered sugar. Slowly mix until combined. Add the remaining powdered sugar and increase to medium-high speed. Whip until light and fluffy - about 2 minutes.

How To Decorate Rootbeer Float Cupcakes

• Use a piping bag and large piping tip and make a swirl of icing.
• Unwrap the root beer barrels and remove the maraschino cherries from the liquid and place on a paper towel to remove some of the liquid.
• To decorate the root beer cupcakes, place a root beer candy or cherry on top of each cupcake. Serve immediately. Enjoy!