Butterbeer Cupcakes
- Reviews 3
Ready In: 45 mins
Yields: 18 cupcakes
Ingredients
For the cupcakes
- 2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup dark brown sugar, packed
- 3 large eggs
- 1 1⁄2 teaspoons vanilla
- 1 teaspoon butter flavoring
- 1⁄2 cup buttermilk
- 1⁄2 cup cream soda pop
For the ganache
- 1 (11 ounce) package butterscotch chips
- 1 cup heavy cream
For the buttercream frosting
- 1⁄2 cup unsalted butter, softened
- 1⁄3 cup butterscotch ganache
- 1 teaspoon vanilla
- 1 teaspoon butter flavoring
- 1⁄8 teaspoon salt
- 1 (16 ounce) package powdered sugar
- splash milk (as needed) or cream (as needed)
Directions
- For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
- In a large bowl, cream the butter until light and fluffy. Add your sugars and beat until well-combined. Beat in the eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
- Alternately add in the buttermilk and cream soda into the dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
- For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
- For buttercream frosting: Cream butter in a large bowl until light and fluffy. Add in the prepared ganache, vanilla, butter flavoring and salt and mix until well combined. Beat in powdered sugar, 1 cup at a time, until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.
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