Step 1

Line muffin pans with paper liners.

Step 2

Preheat oven to 350.

Step 3

Stir together flour, salt and baking powder.

Step 4

Cream together butter and sugar until fluffy.

Step 5

Mix in eggs, root beer extract and vanilla.

Step 6

Gradually add in flour and root beer until just combined.

Step 7

Fill each cup about 2/3 full.

Step 8

Bake for 15-20 minutes or until toothpick inserted in center comes out clean.

Step 9

Cool in pan for 10 minutes before transferring to wire rack to cool completely.

Step 10

Whip butter, root beer extract and vanilla for frosting until fluffy.

Step 11

Gradually add powdered sugar.

Step 12

Add root beer until you reach desired consistency.

Step 13

Transfer to piping bag and frost each cupcake.

Step 14

Top with a cherry and cut straw (optional).