Root Beer Cupcakes

For the cupcakes:

• 1/2 cup unsalted butter temperature
• 2/3 cup granulated white sugar
• 3 large eggs
• 2 1/2 teaspoon root beer concentrate
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup milk

Preheat oven to 350 degrees F  and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the root beer concentrate.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.

For the filling:

• 3 T Flour
• 1/2 C milk
• 1/2 C real butter
• 1/2 C sugar (that’s granulated sugar, not powdered sugar)
• 1 t vanilla extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan.
It’s okay if you have lumps, because we’re gonna strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.
You should end up with a nice, smooth mixture. It’s almost like pudding before it’s set.
Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. When it is chilled, you can move on to the following step.
It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides.
Beat on med-high for 7-8 minutes
.
For the root beer glaze:

• 2 T confectioners’ sugar
• 1/8 t root beer concentrate
• Milk to your likeness

Just mix all together and drizzle on your cupcakes

For the frosting:

.
1 cup unsalted butter (2 sticks or 1/2 pound), softened

3-4 cups confectioners (powdered) sugar, SIFTED

1/4 teaspoon table salt

1 tablespoon vanilla extract

up to 5 tablespoons half n half or heavy cream

Beat butter for a few minutes with a mixer, or until fluffy. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 3 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.