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butterbeer cupcakes

(1 RATING)
104 Pinches 1 Photo
12bsassy avatar
Stephens City, VA
Updated on Jul 26, 2012

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.

prep time 45 Min
cook time 20 Min
method ---
yield 18-24 serving(s)

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • - pinch of salt
  • 1 stick unsalted butter, softened (not melted)
  • 1 cup dark brown sugar, packed
  • 3 - eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter flavoring
  • 1/2 cup buttermilk or 1/2 cup whole milk w/2 tbsp. vinegar added
  • 1/2 cup cream soda
  • BUTTERSCOTCH GANACHE
  • 11 ounces (1 package) butterscotch chips
  • 1 cup whipping or heavy cream
  • BUTTERSCOTCH BUTTERCREAM FROSTING
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup butterscotch ganache (from above recipe)
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring
  • - pinch of salt
  • 3-3 1/2 cups confectioners' sugar
  • 1 tablespoon whipping or heavy cream (add more if needed)

How To Make butterbeer cupcakes

  • Step 1
    FOR CUPCAKES: Preheat oven to 350 degrees. Line a cupcake tin with baking cups.
  • Step 2
    In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • Step 3
    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.
  • Step 4
    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.)
  • Step 5
    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.
  • Step 6
    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.
  • Step 7
    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).
  • Step 8
    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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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Category: Cakes

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