butterbeer cupcakes

31 Pinches 1 Photo
st louis, MO
Updated on Feb 13, 2014

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

prep time
cook time
method Bake
yield 18

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon butter flavoring
  • 1/2 cup buttermilk
  • 1/2 cup cream soda
  • GANACHE
  • 11 ounces butterscotch chips
  • 1 cup heavy cream
  • BUTTERCREAM FROSTING
  • 1 stick butter, softened
  • 1/3 cup butterscotch ganache
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • 1/8 teaspoon salt
  • 16 ounces powdered sugar
  • splash - milk or cream, as needed

How To Make butterbeer cupcakes

  • Step 1
    Cupcakes: 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.
  • Step 2
    Alternate 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.
  • Step 3
    Buuterscotch 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.
  • Step 4
    Buttercream 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.

Discover More

Category: Cakes
Ingredient: Dairy
Method: Bake
Culture: American

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