All the flavors of fall mixed into one cake, from the pumpkin butter in the mix, apple butter in the frosting, and the caramel sauce drizzled over the top.
• 2 1/2 C. plus 3 Tbs. All-Purpose Flour
• 2 C. Granulated Sugar
• 1/2 tsp. Baking Soda
• 1 1/2 tsp. Baking Powder
• 1 tsp. Salt
• 2/3 C. Shortening, packed
• 1/4 C. Unsalted Butter, at room temperature
• 1 C. Full-Fat Sour Cream
• 1/2 C. Lost Trail Root Beer
• 3 Large Eggs
• 4 tsp. Root Beer Extract or Concentrate
• 2 tsp. Butter Flavoring
FOR ROOT BEER FROSTING
• 18 Tbs. (1 C. plus 2 Tbs.) Unsalted Butter, at room temp
• 5 C. Powdered Confectioner’s Sugar
• 3 tsp. Root Beer Extract or Concentrate
• 1/2 tsp. Salt
• 12 oz. Cream Cheese softened
• 1 C. Shortening, packed
• Maraschino Cherries, to garnish
• 34 Paper Straws, to garnish
Preheat oven to 325º. Line a muffin tin pan with paper cups; set aside.
First, in a bowl fitted with the paddle attachment, whisk together flour, sugars, baking soda, baking powder, and salt. With the mixer on low, slowly beat in chunks of shortening and butter. Finally, turn the mixer to medium and beat until the mixture has small crumbs.
In another medium bowl, whisk together sour cream, root beer, eggs, root beer extract/concentrate, and butter extract. With the mixer on low, slowly pour the mixture into dry ingredients. Finally, turn the mixer to medium and beat until incorporated; about 1 minute. Last, wipe down the sides of the bowl with a spatula and stir to mix.
Finally, spoon 2 1/2 tablespoons of cake batter into each cupcake. Carefully drop muffin tin pan against countertop to rid batter of air bubbles.
Bake in the oven for 27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool.
To make the frosting: In a bowl fit with a mixer, beat butter, powdered confectioner’s sugar, salt, and root beer flavoring. Once smooth, turn the mixer up to medium and beat in chunks of cream cheese and shortening, mix frosting until smooth.
Fill a pastry bag with a cupcake tip and frost each cupcake. Before frosting, you will need to chill in a pastry bag. Chill frosted cupcakes then top with cherry and paper straw right before serving.