Description
Delightful cupcakes blending butterscotch and cream soda, topped with velvety buttercream, perfect for themed parties or a magical dessert.
Ingredients
Scale
- 3 cups (710 ml) butterscotch beer (cream soda works too)
- 1/2 cup (112 g) unsalted butter, softened
- 1/2 cup (110 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla bean paste or extract
- 1 tsp butter extract
- 1/3 cup (56 g) butterscotch chips, melted and slightly cooled
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled then sifted
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- For the Butterscotch Buttercream:
- 1 1/2 cups (336 g) unsalted butter, softened
- 1 cup (170 g) butterscotch chips, melted and slightly cooled
- 2 1/4 cups (290 g) powdered sugar, measured and sifted
- 3/4 tsp butter extract
- 1/2 tsp vanilla
- For the Butterscotch Ganache:
- 1/4 cup (42 g) butterscotch chips
- 1 tbsp heavy cream
- 1/2 tbsp honey
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners.
- Blend the softened butter, light brown sugar, and granulated sugar until fluffy. Add in the eggs, butterscotch beer, vanilla bean paste, butter extract, and melted butterscotch chips. Mix until smooth.
- In another bowl, mix together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet mixture, alternating with buttermilk. Stir until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for about 18-20 minutes or until a toothpick comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to wire racks to cool completely.
- In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, melted butterscotch chips, butter extract, and vanilla. Mix until fluffy and smooth.
- In a small microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave in 30-second increments, stirring until melted and combined, then stir in honey.
- Once cupcakes are cool, frost them with the butterscotch buttercream. Drizzle with butterscotch ganache and top with extra butterscotch chips for garnish.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week, bringing them to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg