Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter (softened)
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 Tablespoons Zatarain's root beer extract
- 1/4 teaspoon vanilla
- 1 1/4 cups whole or 2% milk
- 1/4 cup unsweetened applesauce
Instruction
- Preheat oven to 350° F. Line cupcake tin with 24 cupcake liners.
- Place flour, baking powder and salt into a bowl. Whisk together until incorporated.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar then brown sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in aplesauce and beat until incorporated. Beat in root beer extract and vanilla.
- Slowly, alternate adding the flour mixture and milk to the electric mixer. Beat on low until just combined.
- Bake cupcakes for 15-17 minutes, or until a toothpick inserted into the center comes out clear.
- Place on a cooling rack. Frost with Swiss Meringue Buttercream once cooled.
