Root Beer Float Cupcakes

• 1 pkg. (2-layer size) yellow cake mix
• 1-1/3 cups root beer
• 1/3 cup oil
• 3 eggs
• 1 container (16 oz.) ready-to-spread vanilla frosting
• 1 tsp. root beer extract
• 1 cup thawed COOL WHIP Whipped Topping
• 1/4 cup root beer float dessert topper

1. Heat oven to 350F.
2. Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
3. Bake 18 to 20 min.
4. or until toothpick inserted in centers comes out clean.
5. Cool cupcakes in pans 10 min.
6. Remove from pans to wire racks; cool completely.
7. Spoon frosting into medium bowl; stir in extract.
8. Add COOL WHIP; whisk until blended.
9. Spread onto cupcakes; drizzle with dessert topper.

yellow cake, root beer, oil, eggs, ready, root beer extract, root beer float dessert topper

Taken from www.kraftrecipes.com/recipes/root-beer-float-cupcakes-145862.aspx (may not work)