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Butterbeer Cupcakes

Irresistibly Moist Butterbeer Cupcakes for a Sweet Treat

Delight in delightful Butterbeer Cupcakes, rich in butterscotch flavor and topped with creamy frosting.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 58 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 3 cups butterscotch beer Cream soda can be substituted.
  • ½ cup unsalted butter Softened
  • ½ cup light brown sugar Packed
  • ¼ cup granulated white sugar For balanced sweetness
  • 2 whole eggs At room temperature
  • 2 teaspoon vanilla bean paste or extract For aromatic flavor
  • 1 teaspoon butter extract Enhances buttery flavor
  • ⅓ cup butterscotch chips Melted and slightly cooled
  • ½ cup buttermilk At room temperature
  • 1 ¾ cups all-purpose flour Spoon and leveled then sifted
  • 1 ½ teaspoon baking powder For cupcake rise
  • ¼ teaspoon baking soda Balances acidity
  • ½ teaspoon salt Enhances flavor
For the Frosting
  • 1 ½ cups unsalted butter Softened
  • 1 cup butterscotch chips Melted and slightly cooled
  • 2 ¼ cups powdered sugar Sifted
  • ¾ teaspoon butter extract
  • ½ teaspoon vanilla
For the Ganache
  • ¼ cup butterscotch chips
  • 1 tablespoon heavy cream
  • ½ tablespoon honey

Equipment

  • Large Pot
  • cupcake pans
  • Whisk
  • Electric mixer
  • piping bag
  • Microwave-safe bowl

Method
 

Cupcake Preparation
  1. Start by pouring butterscotch beer into a large pot, set over medium heat and simmer for 20–30 minutes.
  2. Preheat your oven to 350°F (175°C) and line cupcake pans with vibrant liners.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt.
  4. Cream together butter, light brown sugar, and granulated sugar for 1-2 minutes until fluffy.
  5. Add eggs, vanilla, and butter extract, mixing until thoroughly combined.
  6. Mix in the cooled butterscotch beer reduction and melted butterscotch chips.
  7. Gradually add dry ingredients and buttermilk, mixing until just combined.
  8. Divide batter evenly among cupcake liners until ⅔ full.
  9. Bake for 14–18 minutes or until a toothpick inserted comes out clean.
  10. Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack.
Frosting and Ganache
  1. Whip softened butter on high speed for 5-10 minutes until pale and fluffy.
  2. Mix in melted butterscotch chips until well combined.
  3. Gradually add sifted powdered sugar, butter extract, and vanilla, mixing until light and fluffy.
  4. Combine butterscotch chips and heavy cream in a bowl, microwaving until smooth, then mix in honey.
  5. Frost cooled cupcakes with the buttercream and drizzle with the ganache.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgSugar: 35gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results.

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