Butterscotch Cupcakes AKA Butterbeer Cupcakes

barbara lentz


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


☆☆☆☆☆ 0 votes

15 Min
15 Min



  • 2 c
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1/2 c
    soft butter
  • 1/2 c
  • 1/2 c
    brown sugar
  • 3 large
  • 1 1/2 tsp
  • 1 tsp
    butter flavoring
  • 1/2 c
  • 1/2 c
    faygo cream soda

  • 1 pkg
    butterscotch chips
  • 1 c
    heavy cream

  • 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

How to Make Butterscotch Cupcakes AKA Butterbeer Cupcakes


  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

Printable Recipe Card

About Butterscotch Cupcakes AKA Butterbeer Cupcakes

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

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