In a large mixing bowl, combine the cake mix, root beer extract, and your wet ingredients. Mix until the batter is smooth and well blended, about 2 minutes.

Pour the batter evenly into cupcake liners, filling each about two-thirds full. Bake at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack.

In a mixing bowl, beat the softened salted butter until creamy. Gradually add in the powdered sugar, alternating with heavy cream, until the frosting is light and fluffy.

Using a large round or star tip, pipe generous swirls of frosting on top of each cooled cupcake.

Finish with a cherry on top of each cupcake, and add a striped straw for that classic touch.