Butterbeer Cupcakes

Ingredients

3 cups cream soda
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated white sugar
2 eggs, at room temperature
2 tsp vanilla bean paste or extract
1 tsp butter extract
1/3 cup butterscotch chips, melted and slightly cooled
1/2 cup buttermilk, at room temperature
1 3/4 cups all purpose flour, spooned and leveled then sifted
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
For Butterscotch Buttercream
1 1/2 cups unsalted butter, softened
1 cup butterscotch chips, melted and slightly cooled
2 1/4 cups powdered sugar, measured then sifted
3/4 tsp butter extract
1/2 tsp vanilla
Butterscotch Ganache Drizzle
1/4 cup butterscotch chips
1 Tbsp heavy cream
1/2 Tbsp honey

Directions

  1. Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until it reduces to 1/2 cup. This usually takes around 20-30 minutes. Remove from the heat and let it cool until it's just slightly warm to the touch before using in the cupcakes.
  2. Preheat oven to 350 degrees. Line 2 standard cupcake pans, or one large 24 cup capacity pan, with liners. Set aside.
  3. In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  4. In a large bowl cream the butter, brown sugar and granulated white sugar together with an electric mixer, or a stand mixer, for 1-2 minutes or until fluffy.
  5. Add in the eggs, vanilla and butter extract and mix until pale in color, about 1-2 minutes.
  6. Add in the butterbeer reduction and melted and slightly cooled butterscotch chips. Mix until combined.
  7. Add in the dry ingredients and buttermilk a little at a time until everything is combined. Mix until the batter is smooth.
  8. Divide the batter evenly between the 24 liners, each should be about 2/3 way full.
  9. Bake the cupcakes for 14-18 minutes or until a toothpick comes out clean from the centers. (They will bake quickly.)
  10. Let the cupcakes cool in the pan(s) for 5 minutes, then transfer them to a cooling rack to completely cool.
  11. ***Butterscotch Buttercream***
  12. Add the softened unsalted butter to a large bowl. Whip the butter with an electric mixer until pale in color and fluffy, around 5-10 minutes.
  13. Add in the melted and slightly cooled butterscotch chips and combine. (The chips should be completely melted but just slightly warm to the touch.)
  14. Add in the powdered sugar a cup at a time or so and mix until combined.
  15. Lastly add in the butter extract and vanilla and mix the frosting until light and fluffy, about one more minute.
  16. ***Butterscotch Ganache Drizzle***
  17. Add the butterscotch chips and heavy cream to a microwave safe bowl.
  18. Microwave for 30-45 seconds. Stir to combine the cream and melted butterscotch chips. (Microwave a few seconds longer if needed to completely melt together.)
  19. Then mix in the honey.
  20. If the ganache gets too cold before using, microwave it for 5-10 seconds to melt it slightly.
  21. Once the cupcakes are completely cooled add the butterscotch buttercream to a large piping bag fitted with a decorative tip.
  22. Pipe a generous amount of frosting onto each cupcake and drizzle the butterscotch ganache over each.

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