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–+ servings
Sabrina Hermes

Butterbeer Cupcakes: Delight Your Taste Buds Today!

Delicious Butterbeer Cupcakes inspired by the magical drink, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon butterscotch extract
  • ½ cup buttermilk
  • ½ cup cream soda
For the frosting:
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon butterscotch extract
  • Pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla and butterscotch extracts.
  6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and cream soda, beginning and ending with the flour mixture.
  7. Mix until just combined.
  8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  11. For the frosting, beat the softened butter until creamy.
  12. Gradually add the powdered sugar, mixing on low speed until combined.
  13. Add the heavy cream, vanilla extract, butterscotch extract, and a pinch of salt.
  14. Beat on high for 2-3 minutes until fluffy.
  15. Once the cupcakes are completely cool, frost them generously with the butterscotch buttercream.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 3gCholesterol: 40mgSodium: 200mgSugar: 30g

Notes

  • For a fun twist, add a drizzle of butterscotch sauce on top of the frosting before serving.
  • You can substitute the buttermilk with regular milk or a non-dairy milk alternative for a different flavor profile.

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