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:

    1. For the cupcakes: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    2. In a stand mixer, cream butter on medium until light and fluffy.
    3. Add granulated sugar and brown sugar and beat until combined.
    4. Add eggs, one at a time, and beat on low until just combined.
    5. In a mixing glass, combine buttermilk and vanilla.
    6. Alternate adding dry ingredients and buttermilk like this: dry, buttermilk, dry, buttermilk, dry. Scrape sides as needed.
    7. In a paper cup lined pan, fill each cupcake liner about 3/4 of the way full.
    8. Bake in a preheated 350 degree oven for 15 to 17 minutes or until toothpick inserted into the center comes out clean.
    9. Let cool completely on a wire rack.
    10. For the filling: Combine butterscotch chips and heavy cream in a measuring glass. Heat in a microwave or double boiler slowly, stirring until combined.
    11. 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.
    12. For the frosting: Cream butter on medium speed until light and fluffy.
    13. Add butterscotch filling, vanilla, and salt. Beat until combined.
    14. Add powdered sugar, a cup at a time, on low speed until desired consistency is reached.
    15. Use a splash of cream soda to thin out the frosting if needed.
    16. 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