Cream soda-flavored cupcakes with butterscotch buttercream frosting and a butterscotch drizzle. Loved by wizards and muggles alike.
Prep Time30 minutesmins
Cook Time17 minutesmins
Frosting20 minutesmins
Total Time1 hourhr7 minutesmins
Course: Dessert
Cuisine: British, Wizard
Keyword: Butterbeer Cupcakes
Servings: 24cupcakes
Ingredients
Cupcakes
1cbutter,softened
1/2cbrown sugar,packed
1 1/2csugar
4eggs,room temperature
2tspvanilla
2tspbutter extract
3cflour, scooped into measuring cup with a spoon, then leveled out.
3 1/2tspbaking powder
1/2cmilk
1/2ccream soda
Butterscotch Buttercream (see notes)
1cbutter,softened*
1/2cbutterscotch sauce**,homemade or jarred, at room temperature
1tspbutter extract
1tspvanilla extract
4cpowdered sugar
extrabutterscotch sauce, for drizzling
Instructions
Cupcakes
Preheat oven to 350°F. Fill 2 muffin tins with cupcake liners. Set aside.
In a small bowl, combine flour and baking powder. Set aside.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes).
Add eggs one at a time, beating just until combined in between. Scrape bowl as needed.
Stir in vanilla and butter extract and beat on low speed just until combined.
Add flour mixture a little at a time, mixing on low speed until combined.
Add milk and cream soda and mix on low speed until combined.
Using a medium cookie scoop, fill prepared cupcake tins, filling each about 3/4 full.
Bake for 15-17 minutes, or until cupcakes are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs on it. Cool in tins for a couple of minutes and then move to a cooling rack to cool completely.
Frosting
Using a stand mixer with the paddle attachment or a hand mixer, mix butter on medium speed until fluffy, about 2-3 minutes.
Add butterscotch sauce and vanilla and butter extracts and mix well.
Add powdered sugar a little at a time, mixing well in between.
Once everything is well combined, mix at medium-high speed until frosting is fluffy. If frosting starts to get melty, pop it in the refrigerator to firm it up a bit.
Scoop into a piping bag and pipe onto cooled cupcakes (or spread on with a knife).
Drizzle with extra butterscotch sauce.
Stored in the refrigerator in an airtight container, cupcakes will stay fresh for about 5 days.
Notes
Note on the frosting: This makes enough to spread on all 24 cupcakes, but only enough to pipe onto about 15. If you're piping it on, you may want to make a double batch.*For a creamier frosting, sub half of the butter with softened cream cheese. So good!**I make my own butterscotch sauce, using David Lebovitz' recipe - find it here. It's easy and delicious - give it a try!