Cupcakes:

1. Preheat oven to 350°
2. Line muffin tins with cupcake liners
3. Beat butter and sugar together for 2 minutes on medium speed until light and fluffy.
4. Add eggs and extracts and continue mixing for 1 more minute, scraping down sides as necessary.
5. In a separate bowl whisk together flour, baking powder, salt, all spice and cinnamon.
6. Turn mixer to low and add half the dry mixture and half the root beer, stirring until combined, repeat with remaining dry mixture and root beer until combined.
7. Fill lined muffin tins about 2/3 full (approx 1/4 cup batter) and bake 15-17 minutes until centers are set.
8. Cool on wire rack completely before frosting.

Frosting:

1. In stand mixture cream butter and shortening together until smooth. Add in 1/2 cup softened ice cream and mix until combined. Slowly add in powdered sugar.
2. When all powdered sugar is incorporated turn mixer up to medium and beat for 30 seconds.
3. If necessary, add more ice cream 1 Tablespoon at a time until desired consistency is reached. But remember not to add too much ice cream, as when it comes up to room temperature it could make your frosting too soft.
4. *optional ~ drizzle cupcakes with root beer or chocolate syrup, if desired and decorate with a straw cut in half.