Root Beer Cupcakes

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 cup root beer
• 1-1/2 cups whipped topping
• 12 root beer barrel candies, crushed

1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and allspice; gradually add to creamed mixture alternately with root beer, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers.

butter, brown sugar, eggs, flour, baking powder, baking soda, ground cinnamon, ground allspice, root beer, topping, barrel candies

Taken from www.tasteofhome.com/recipes/root-beer-cupcakes/ (may not work)