Butterbeer Cupcakes Recipes

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THE BEST BUTTERBEER CUPCAKES



The Best Butterbeer Cupcakes image

These Butterbeer Cupcakes are seriously some of the BEST cupcakes I've EVER had. Buttery, brown sugary, vanilla-flavored and oh so fabulous, they're topped with a butterscotch & brown sugar frosting that's to-die for!

Provided by Hayley Parker, The Domestic Rebel

Categories     Cakes/Cupcakes     Dessert

Time 47m

Number Of Ingredients 16

FOR CUPCAKES:
1 box yellow cake mix
3 eggs
1/2 cup oil
1 cup vanilla creme soda
1/4 cup brown sugar
1 (3.4 oz pkg) dry instant butterscotch pudding mix
FOR FROSTING:
½ cup (1 stick) butter (at room temperature)
2 Tbsp butterscotch sundae sauce
1/4 cup brown sugar
1/2 tsp butter extract
1 tsp vanilla extract
3½-4 cups powdered sugar
1/4 cup heavy cream or milk (if needed should frosting be too thick)
Additional butterscotch sauce or caramel sauce for drizzling

Steps:

  • Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
  • In a large bowl, combine the cake mix, eggs, oil, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 minutes or until combined. Portion the batter evenly among the muffin cups, filling about 3/4 full.
  • Bake the cupcakes for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
  • In the bowl of a stand mixer, combine the butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick).
  • Pipe the frosting onto the cooled cupcakes. If piping the frosting as high as in my photos, you may want to double the recipe. Drizzle with caramel or butterscotch sauce.

BUTTERBEER CUPCAKES



Butterbeer Cupcakes image

I haven't made these, but stashing it here for safekeeping. This was created by Amybites blog site here: http://amybites.com/?p=623 . It's worth the read and seems overwhelming a sound recipe.

Provided by gailanng

Categories     Dessert

Time 45m

Yield 18 cupcakes

Number Of Ingredients 21

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoons vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda pop
1 (11 ounce) package butterscotch chips
1 cup heavy cream
1/2 cup unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 (16 ounce) package powdered sugar
splash milk (as needed) or cream (as needed)

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
  • In a large bowl, cream the butter until light and fluffy. Add your sugars and beat until well-combined. Beat in the eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
  • Alternately add in the buttermilk and cream soda into the dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
  • For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
  • For buttercream frosting: Cream butter in a large bowl until light and fluffy. Add in the prepared ganache, vanilla, butter flavoring and salt and mix until well combined. Beat in powdered sugar, 1 cup at a time, until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

Nutrition Facts : Calories 439.4, Fat 21.1, SaturatedFat 14, Cholesterol 76.5, Sodium 157.1, Carbohydrate 59.9, Fiber 0.4, Sugar 48.3, Protein 3.5

BUTTERBEER CUPCAKES RECIPE



Butterbeer Cupcakes Recipe image

Do you want all your desserts to taste like Butterbeer? Well, here's a start with these delicious butterbeer cupcakes. They are fluffy cupcakes with delicious butterscotch frosting and drizzled with a sweet toffee sauce. Harry Potter fan or not, you are going to enjoy these cupcakes anyhow.

Provided by Samah

Categories     copycat

Time 50m

Number Of Ingredients 18

2 cups All-Purpose Flour
1 cup Light Brown Sugar
1 cup Toffee Bits
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ teaspoon Salt
3 large Eggs
½ cup Vegetable Oil
1 teaspoon Butter Extract
1 teaspoon Vanilla Extract
½ cup Buttermilk
½ cup Cream Soda
2 cups Heavy Cream
⅓ cup Instant Butterscotch Pudding Mix (dry)
½ cup Powdered Sugar
3 teaspoons Butter Extract
¾ cup Butterscotch Chips
½ cup Heavy Cream

Steps:

  • Start by preheating the oven to 350℉ and putting the liners in the cupcake pan.
  • Then, take a medium bowl and add flour, sugar, salt, baking soda, and baking powder to it. Whisk these dry ingredients together.
  • After that, take a stand mixer and add eggs, oil, butter extract, vanilla extract, and buttermilk to it. Mix them until they are combined well.
  • Add the dry mixture to the stand mixer in two parts and mix. Lastly, pour in the cream soda and mix to form a smooth batter.
  • Fill the cupcake liner with ¼ cup of batter each and place the pan in the oven. Bake the cupcakes for 18-20 minutes.
  • Then, take them out and let them cool for a few minutes.
  • In a small metal bowl, add the butterscotch chips. Then, take a medium saucepan and add the heavy cream to it.
  • Heat the cream at a simmer for 2 minutes and then pour it over the butterscotch chips.
  • Let it sit for a minute and then mix it to make a smooth sauce. After that, place in the refrigerator for half an hour.
  • In the stand mixer, add the sugar, butterscotch mix, butter extract, and heavy cream. Mix until a thick cream forms.
  • Transfer it to a piping bag and keep it aside.
  • After you have done the preparations, take the cupcakes and dip them in the sauce. Let them set for 10-15 minutes. Then, pipe some frosting over them and shower some sprinkles.
  • Your delicious butterbeer cupcakes are ready!

Nutrition Facts : Calories 326 kcal, Carbohydrate 35 g, Protein 3 g, Fat 19 g, SaturatedFat 13 g, Cholesterol 73 mg, Sodium 197 mg, Sugar 23 g, ServingSize 1 serving

BUTTERBEER CUPCAKES



BUTTERBEER CUPCAKES image

Categories     Dessert     Bake     Cupcake     Phyllo/Puff Pastry Dough

Yield 18

Number Of Ingredients 24

For the cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream
For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring. . Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks. . For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow. . For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

BUTTERBEER CUPCAKES RECIPE - (4.4/5)



Butterbeer Cupcakes Recipe - (4.4/5) image

Provided by aarrington

Number Of Ingredients 23

Cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
Butterscotch Ganache:
11 ounces (1 package) butterscotch chips
1 cup heavy cream
Butterscotch Buttercream:
6 tablespoons unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
1 teaspoon butter flavoring
Pinch of salt
3-3 1/2 cups powdered sugar
Splash of heavy cream (as needed)

Steps:

  • Preheat oven to 350 degrees F. Line a cupcake tin with baking cups. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring. Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting. Ganache: In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using. Buttercream: In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon). To Assemble: Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow. Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping. Store in an airtight container at room temperature (that is, if they don't get devoured immediately).

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