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Butterbeer Cupcakes

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These Butterbeer Cupcakes are rich, fluffy, and magical, combining butterscotch and butter flavors in a soft cupcake base topped with luscious butterscotch buttercream and a glossy ganache drizzle.

Ingredients

1/2 cup (112 g) unsalted butter, softened

1/2 cup (110 g) light brown sugar, packed

1/4 cup (50 g) granulated white sugar

2 eggs, at room temperature

2 tsp vanilla bean paste or extract

1 tsp butter extract

1/3 cup (56 g) butterscotch chips, melted and slightly cooled

1/2 cup (120 ml) buttermilk, at room temperature

1 3/4 cups (219 g) all purpose flour, spooned and leveled then sifted

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 1/2 cups (336 g) unsalted butter, softened (for buttercream)

1 cup (170 g) butterscotch chips, melted and slightly cooled (for buttercream)

2 1/4 cups (290 g) powdered sugar, measured then sifted

3/4 tsp butter extract

1/2 tsp vanilla

1/4 cup (42 g) butterscotch chips (for ganache)

1 tbsp heavy cream

1/2 tbsp honey

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. Cream together the butter, brown sugar, and white sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla bean paste and butter extract.
  4. Stir in the melted butterscotch chips until fully combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients alternately with the buttermilk, starting and ending with the dry mixture.
  7. Divide the batter evenly among the liners and bake for 18–22 minutes, until a toothpick comes out clean. Let them cool completely.
  8. For the buttercream, beat the butter until creamy, then mix in the melted butterscotch chips.
  9. Gradually add the powdered sugar, butter extract, and vanilla, whipping until fluffy.
  10. For the ganache, melt the butterscotch chips with heavy cream and honey until smooth.
  11. Frost the cooled cupcakes with buttercream and drizzle with ganache before serving.

Notes

Swap butterscotch chips with caramel chips for a different flavor.

Top with whipped cream instead of buttercream for a lighter version.

Sprinkle crushed toffee bits over the ganache for added crunch.

Cupcakes freeze well unfrosted for up to 2 months.

If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tbsp lemon juice or vinegar.

Nutrition

Find it online: https://justsosavory.com/butterbeer-cupcakes/