1 3 oz pkg instant vanilla pudding 1 tsp. root beer extract or concentrate
Mix ingredients together in a large bowl. Fill cupcakes 1/2 to 2/3 full. Bake at 350 degrees for about 16 minutes. Cool cupcakes completely before frosting.
1 8 oz container whipped topping, thawed
1 square softened butter
2 cups powdered sugar
1 tsp. root beer extract
Mix whipped topping, softened butter and root beer extract together until smooth. Add powered sugar and mix until desired consistency. Frost cupcakes. They may be stored in the refrigerator to keep frosting from getting too soft.