Vanilla Root Beer Cupcakes

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These Vanilla Root Beer Cupcakes are frosted with a creamy vanilla root beer buttercream.

– All-purpose flour – Granulated sugar – Brown sugar – Baking soda – Baking powder

Preheat oven to 350° and line 16 muffin tin cavities with liners or grease tins well.

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In a large bowl, beat together room temp eggs, oil, vanilla, salt, buttermilk, and root beer.

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Then, mix together the flour, sugars, baking powder, and baking soda.

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Gently beat the dry ingredients into the wet ingredients careful not to over mix.

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Fill the cupcake liners about ¾ of the way full and bake for about 18 minutes. Check with a toothpick to see if they are done.

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