Butterbeer Cupcakes

Natalie Allen


I stumbled across this delectable recipe on this blog: www.amybites.com


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2 c
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/4 tsp
1 stick
butter, softened
1/2 c
granulated sugar
1/2 c
dark brown sugar, packed
3 large
1 1/2 tsp
1 tsp
butter flavoring
1/2 c
1/2 c
cream soda


11 oz
butterscotch chips
1 c
heavy cream


1 stick
butter, softened
1/3 c
butterscotch ganache
1 tsp
1 tsp
butter flavoring
1/8 tsp
16 oz
powdered sugar
milk or cream, as needed

How to Make Butterbeer Cupcakes


  • 1Cupcakes: Preheat oven to 350 degrees and line cupcake pans with liners. Combine flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream butter until light and fluffy. Add sugars and beat until well combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in vanilla and butter flavoring.
  • 2Alternate adding your buttermilk, cream soda and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake 15-17 minutes or until toothpick comes out clean from the center. Cool completely on wire rack.
  • 3Buuterscotch Filling: In a double boiler, combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle w/ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
  • 4Buttercream Frosting: Cream butter in a large bowl until fluffy. Add in the ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in the powdered sugar, 1 cup at a time until reaching the desired consistency. Add milk or cream (I prefer cream) by the tbsp. as needed. Frost cupcakes and top with a drizzle of the butterscotch ganache.

Printable Recipe Card

About Butterbeer Cupcakes

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: For Kids

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