Butterbeer Cupcakes

• 2 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 pinch salt
• 1/2 butter (1 stick) softened
• 1 cup dark brown sugar
• 3 large eggs
• 1 tsp butter flavor
• 2 tsp vanilla extract
• 1/2 cup cream soda
• 1/2 cup butter milk

1. preheat oven to 350F.
2. in medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. set aside.
4. in medium bowl, beat butter and brown sugar till light and fluffy.
5. add eggs one at a timw, beating well after addition.
6. beat in vanilla and butter flavoring.
7. fold in 1/2 of the four mixture, the butter milk, 1/3 of the flower mixture, cream soda, and then remaining flour.
8. folding in these ingredients will prevent over-mixing and will result in fluffier, less dense Cupcakes.
9. bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched

flour, baking powder, baking soda, salt, butter, brown sugar, eggs, butter, vanilla, cream soda, butter milk

Taken from cookpad.com/us/recipes/332670-butterbeer-cupcakes (may not work)