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 degrees F 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. Yield: 1 dozen
279 calories
Servings: | 12 |
Time: | 15 Minutes Preparation Time 20 Minutes Cooking Time |
Source: Taste of Home
By LRP from LWL, MA
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