Root Beer Float Cupcakes

Ingredients

• 3  eggs 
• 0.3 cup oil 
• 0.3 cup root beer float dessert topper 
• 1.3 cups root beer 
• 1 tsp root beer extract 
• 16 oz ready-to-spread vanilla frosting 
• 1 cup cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• oven
• whisk
• blender
• toothpicks
• muffin liners

Directions

1. Heat oven to 350F.
2. Beat first 4 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
3. Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.
4. Remove from pans to wire racks; cool completely.
5. Spoon frosting into medium bowl; stir in extract.
6. Add COOL WHIP; whisk until blended.
7. Spread onto cupcakes; drizzle with dessert topper.