Root Beer Cupcakes


Kids will think these are fun just because they have soda in the recipe! And because they taste so good! And if you let them spray on the whipped cream!

½ cup margarine, softened
1 cup brown sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 cup root bear
1 (8.8 ounce) can non-dairy whipped topping

Preheat oven to 350 degrees. Cream together margarine and brown sugar. Beat in eggs. Combine all dry ingredients and add to mixture on low speed alternating with the root beer. Begin and end with the dry ingredients. Fill paper-lined muffin cups 2/3 full and bake for 20 minutes. Cool for 10 minutes in pan; remove to wire rack to cool completely. Spray whipped cream on top of each cup cake and refrigerate.

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