Description
Soft and fluffy Butterbeer Cupcakes flavored with a concentrated butterbeer reduction, brown sugar, vanilla, butter extract, and butterscotch chips. Each cupcake is topped with creamy butterscotch buttercream and a glossy butterscotch ganache drizzle.
Ingredients
Scale
- 3 cups butterscotch beer or cream soda
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 teaspoon butter extract
- 1/3 cup butterscotch chips, melted and slightly cooled
- 1/2 cup buttermilk, at room temperature
- 1 3/4 cups all-purpose flour, spooned, leveled, and sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 1 cup butterscotch chips, melted and slightly cooled
- 2 1/4 cups powdered sugar, sifted
- 3/4 teaspoon butter extract
- 1/2 teaspoon vanilla extract
- 1/4 cup butterscotch chips
- 1 tablespoon heavy cream
- 1/2 tablespoon honey
Instructions
- Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until reduced to 1/2 cup, about 20 to 30 minutes. Remove from the heat and cool until slightly warm.
- Preheat the oven to 350°F. Line two standard cupcake pans with 24 paper liners.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- Beat 1/2 cup softened butter, brown sugar, and granulated sugar for one to two minutes until fluffy.
- Add the eggs, 2 teaspoons vanilla, and 1 teaspoon butter extract. Beat for one to two minutes until pale.
- Mix in the cooled butterbeer reduction and 1/3 cup melted butterscotch chips.
- Add the dry ingredients and buttermilk in alternating additions. Mix only until the batter becomes smooth.
- Divide the batter evenly among the liners, filling each about two-thirds full.
- Bake for 14 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pans for five minutes, then transfer them to a wire rack to cool completely.
- Whip 1 1/2 cups softened butter for five to ten minutes until pale and fluffy.
- Beat in 1 cup melted butterscotch chips.
- Gradually mix in the powdered sugar. Add 3/4 teaspoon butter extract and 1/2 teaspoon vanilla, then whip for one minute.
- Microwave 1/4 cup butterscotch chips and the heavy cream for 30 to 45 seconds. Stir until smooth.
- Mix the honey into the ganache.
- Transfer the buttercream to a piping bag fitted with a decorative tip. Pipe frosting onto each cooled cupcake.
- Drizzle the butterscotch ganache over the frosting and serve.
Notes
- Let the butterbeer reduction cool before adding it to the batter.
- Use room-temperature eggs and buttermilk for a smooth, evenly mixed batter.
- Let melted butterscotch chips cool slightly before adding them to the batter or frosting.
- Do not overmix the cupcake batter after adding the flour.
- Cool the cupcakes completely before piping the buttercream.
- Store covered cupcakes at room temperature for one day or refrigerate for up to four days.
- Bring refrigerated cupcakes to room temperature before serving.
- Freeze unfrosted cupcakes for up to two months.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 487
- Sugar: 44
- Sodium: 158
- Fat: 27
- Saturated Fat: 17
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 59
- Fiber: 1
- Protein: 3
- Cholesterol: 76