Butterbeer Cupcakes

Cyndi McGrath


I went to the internet in search of the butterbeer drink recipes and came across this recipe for cupcakes. Super rich and sweet, but when my husband took a batch to work, all the women wanted the recipe. They hold up well even after 2 days of storage in an airtight container.

pinch tips: How to Cream Butter & Sugar





45 Min


20 Min


2 c
1 1/2 tsp
baking powder
1/2 tsp
baking soda
pinch of salt
1 stick
unsalted butter, softened (not melted)
1 c
dark brown sugar, packed
2 tsp
vanilla extract
1 tsp
butter flavoring
1/2 c
buttermilk or 1/2 cup whole milk w/2 tbsp. vinegar added
1/2 c
cream soda


11 oz
(1 package) butterscotch chips
1 c
whipping or heavy cream


6 Tbsp
unsalted butter, softened
1/4 c
butterscotch ganache (from above recipe)
1 tsp
vanilla extract
1 tsp
butter flavoring
pinch of salt
3-3 1/2 c
confectioners' sugar
1 Tbsp
whipping or heavy cream (add more if needed)

Directions Step-By-Step

FOR CUPCAKES: Preheat oven to 350 degrees. Line a cupcake tin with baking cups.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat together the butter and brown sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and butter flavorings.
FOLD in 1/3 of flour mixture, then the buttermilk, 1/3 of the flour mixture, then the cream soda, then the remaining flour mixture.(Folding in these ingredients will prevent over-mixing and result in a fluffier, less dense cupcake.)
Fill cupcake liners 3/4 of the way full (I used a large scoop for this) and bake 15-18 minute, or until the cupcakes are golden and spring back when touched. COOL COMPLETELY before adding ganache and frosting.
FOR GANACHE:While cupcakes are baking, in a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring constantly till smooth. Remove from heat and let cool to room temperature before using.
FOR FROSTING:In a large mixing bowl, beat the butter till light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring and salt. Slowly add 2 cups of confectioners' sugar, then tablespoon of heavy cream. Add additional confectioners' sugar to desired consistency (you may not need all 3 1/2 cups).
TO ASSEMBLE: Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into each cupcake and fill until it starts to overflow. Fill pastry bag with frosting and pipe onto top of each cupcake. Drizzle ganache over each. You can use remainder of ganache for ice cream topping.

About this Recipe

Course/Dish: Cakes, Other Desserts