Root Beer Float Cupcakes

For the cupcakes (makes 12):

1. Cream butter and sugar. Add egg and egg yolk and beat.
2. Stir in extracts. Set aside.
3. In separate bowl, stir together flour, baking soda, baking powder and salt.
4. Add dry ingredients to wet in two parts, alternating with buttermilk and completely combining between additions. Pour into a lined 12-count muffin tin.
5. Bake in a 350°F oven for 20-25 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.
6. Frost when completely cooled.

For the frosting:

1. Whip all ingredients on high until stiff peaks form.
2. Frost cupcakes and store in refrigerator.