Butterbeer Cupcakes
What you need:
For the Cupcakes:
- 2 cups all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 1/2 cup buttermilk
- 1/2 cup cream soda
For the Filling:
- 5 1/2 oz. butterscotch chips
- 1/2 cup heavy cream
For the Frosting:
- 1/2 cup unsalted butter, at room temperature
- 1/3 cup butterscotch filling
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 3 1/2 to 4 cups powdered sugar
- Cream soda, if needed
Directions:
- For the cupcakes: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, cream butter on medium until light and fluffy.
- Add granulated sugar and brown sugar and beat until combined.
- Add eggs, one at a time, and beat on low until just combined.
- In a mixing glass, combine buttermilk and vanilla.
- Alternate adding dry ingredients and buttermilk like this: dry, buttermilk, dry, buttermilk, dry. Scrape sides as needed.
- In a paper cup lined pan, fill each cupcake liner about 3/4 of the way full.
- Bake in a preheated 350 degree oven for 15 to 17 minutes or until toothpick inserted into the center comes out clean.
- Let cool completely on a wire rack.
- For the filling: Combine butterscotch chips and heavy cream in a measuring glass. Heat in a microwave or double boiler slowly, stirring until combined.
- Let filling cool to room temperature. Reserve 1/3 cup for frosting and then place the rest in a squeeze bottle and pipe into each cupcake. Keep any of the excess butterscotch filling after filling the cupcakes for a drizzle.
- For the frosting: Cream butter on medium speed until light and fluffy.
- Add butterscotch filling, vanilla, and salt. Beat until combined.
- Add powdered sugar, a cup at a time, on low speed until desired consistency is reached.
- Use a splash of cream soda to thin out the frosting if needed.
- Frost cupcakes and drizzle with any remaining butterscotch filling you have left.
Recipe slightly adapted from Cook Like a Champion
Posted on Fantastical Sharing of Recipes