RootBeer Float Cupcakes

Before you read this,

forget for just a moment what I said a few posts ago about
healthy eating.
(Did I really say I was serious?)
These cupcakes are so root-beer-y and yum, yum, yummy!
I promised to bring Rootbeer Floats up to the YW who were at Girls' Camp.
Didn't make it up there, so I had to figure out something to take to church on Sunday. The girls were pretty adamant about the rootbeer floats, so here's what they got:
Want the recipe?

Rootbeer Float Cupcakes

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 cup root beer

• 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. Frost with Rootbeer Frosting (recipe follows). Yield: 1 dozen.

Old-Fashioned Root Beer Frosting

1/2 cup (1 stick) butter, softened

8 oz. cream cheese, softened

1/2 teaspoon Root Beer Concentrate

1 bag (32 ounces) confectioners' sugar

1/4 c. milk, or more, as needed

1. Beat butter and cream cheese in large bowl with electric mixer on medium speed until light and fluffy. Add Root Beer Concentrate; mix well.

2. Gradually add confectioners' sugar, beating until well blended after each addition and frequently scraping sides and bottom of bowl.

3. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.