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Butterbeer Cupcakes

Indulge in Magical Butterbeer Cupcakes That Wow Your Senses

These Butterbeer Cupcakes are a delightful treat reminiscent of the beloved beverage, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 24 cupcakes
Course: Dessert Recipes
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 3 cups Butterscotch beer for magical flavor
  • ½ cup Unsalted butter softened
  • ½ cup Light brown sugar packed
  • ¼ cup Granulated white sugar
  • 2 Eggs at room temperature
  • 2 teaspoon Vanilla bean paste or extract
  • 1 teaspoon Butter extract
  • ⅓ cup Butterscotch chips melted and slightly cooled
  • ½ cup Buttermilk at room temperature
  • 1 ¾ cups All-purpose flour spooned and leveled then sifted
  • 1 ½ teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ½ teaspoon Salt
For the Frosting
  • 1 ½ cups Unsalted butter softened
  • 1 cup Butterscotch chips melted and slightly cooled
  • 2 ¼ cups Powdered sugar measured and sifted
  • ¾ teaspoon Butter extract
  • ½ teaspoon Vanilla
For the Ganache
  • ¼ cup Butterscotch chips
  • 1 tablespoon Heavy cream
  • ½ tablespoon Honey

Equipment

  • mixing bowl
  • electric mixer
  • cupcake pans
  • Cupcake liners
  • Piping bag
  • Microwave-safe Bowl

Method
 

Step-by-Step Instructions for Butterbeer Cupcakes
  1. Reduce the Butterscotch Beer by simmering it in a pot for 20-30 minutes until reduced to about ½ cup.
  2. Preheat the oven to 350°F (175°C) and line cupcake pans with liners.
  3. Whisk together all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
  4. Cream together unsalted butter, light brown sugar, and granulated white sugar in a large mixing bowl.
  5. Add eggs, vanilla bean paste, and butter extract to the mixture, blending until smooth.
  6. Pour in the cooled butterscotch reduction and melted butterscotch chips, mixing until combined.
  7. Gradually mix in the dry ingredients and buttermilk until just combined.
  8. Fill cupcake liners about ⅔ full with batter and bake for 14-18 minutes or until a toothpick comes out clean.
  9. Cool the cupcakes in the pans for 5 minutes, then transfer to a cooling rack.
  10. Prepare the butterscotch buttercream by whipping the softened unsalted butter until fluffy.
  11. Mix melted butterscotch chips into the butter until combined.
  12. Add sifted powdered sugar gradually, mixing until smooth and creamy.
  13. Incorporate butter extract and vanilla into the buttercream before mixing until light and fluffy.
  14. Make the butterscotch ganache by combining butterscotch chips and heavy cream in a microwave-safe bowl.
  15. Microwave it for 30-45 seconds, stir, and add honey to finish the ganache.
  16. Frost the cooled cupcakes with the butterscotch buttercream and drizzle with ganache.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Follow these expert tips to ensure the best results for your Butterbeer Cupcakes.

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