The Best Butterbeer Cupcakes Recipes

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

Time 47m

Number Of Ingredients 16

Ingredients

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

Ingredients

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

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