Ingredients
1/2 cup butter, softened1 cup packed brown sugar2 large eggs2 cups all-purpose flour1 teaspoon baking powder1/8 teaspoon baking soda1/8 teaspoon ground cinnamon1/8 teaspoon ground allspice1 cup root beer1-1/2 cups whipped topping12 root beer barrel candies, crushed
Preparation
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.
Fill paper-lined muffin cups two-thirds full. Bake at 350° 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.
Just before serving, combine whipped topping and crushed candies; frost cupcakes. Refrigerate leftovers.
