Butterscotch Cupcakes AKA Butterbeer Cupcakes

barbara lentz

By
@blentz8

this was a hit this Christmas everyone wanted to me to make more for them to take home.


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Rating:

Comments:

Serves:

24

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

CUPCAKES

2 c
flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
salt
1/2 c
soft butter
1/2 c
sugar
1/2 c
brown sugar
3 large
eggs
1 1/2 tsp
vanilla
1 tsp
butter flavoring
1/2 c
buttermilk
1/2 c
faygo cream soda

GANACHE

1 pkg
butterscotch chips
1 c
heavy cream

BUTTERCREAM FROSTING

1/2 c
each softened butter and crisco
1/3 c
prepared ganache
1 tsp
each butter flavoring and vanilla
pinch salt
1 lb
powdered sugar
splash of cream for desired consistancy

Directions Step-By-Step

1
Cupcakes
2
Preheat oven 350 degrees. Line 2 cupcake pans with papers.
3
Combine flour, baking powder, baking soda, and salt in a bowl and set aside.
4
cream the butter with mixer until light and fluffy. Add your sugars and beat well. Beat in eggs one at a time. Then beat in vanilla and butter flavoring.
5
Alternately add in the buttermilk, cream soda and dry ingredients until all is well incorporated.
6
Pour into lined cupcakes about 3/4 full. Bake for 15 to 14 minutes. Remove from oven and cool.
7
Ganache
8
Melt the butterscotch chips with the heavy cream in a double boiler or in microwave. Let cool a bit. Reserve 1/3 cup for frosting and place the rest in a squeeze bottle. Insert the tip of the squeeze bottle into each cupcake and fill until starting to overflow. Save some for drizzling.
9
Frosting
10
Mix all ingredients for frosting together add the cream for desired consistency. Frost the cupcakes and drizzle butterscotch ganache over top

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American