Ingrédients pour Butterbeer Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Unsalted Butter
- Granulated Sugar
- Dark Brown Sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract
- 1 cup buttermilk
- Soda Pop
- 12 ounces butterscotch chips
- ½ cup heavy cream
- Ganache
- 4 cups powdered sugar
- Milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Butterbeer Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Butterbeer Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt in a medium bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Add 1 ¾ cups granulated sugar and ¾ cup packed brown sugar. Beat until well combined.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in 2 teaspoons vanilla extract and 1 teaspoon butter extract.
- In a separate bowl, combine 1 cup buttermilk and ½ cup cream soda. Alternately add the wet and dry ingredients to the large bowl in batches, beginning and ending with the dry ingredients, until just combined. Do not overmix.
- Fill each cupcake liner ¾ full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- **Butterscotch Filling:** In a double boiler or heat-safe bowl set over a pan of simmering water, combine 12 ounces butterscotch chips and ½ cup heavy cream. Stir until smooth and completely melted. Remove from heat and let cool to room temperature.
- Transfer cooled butterscotch filling to a piping bag or zip-top bag with a corner snipped off.
- Once cupcakes are completely cool, pipe the butterscotch filling into the center of each cupcake.
- **Buttercream Frosting:** In a large bowl, beat 1 cup (2 sticks) unsalted butter until light and fluffy.
- Add the cooled butterscotch filling, 1 teaspoon vanilla extract, 1 teaspoon butter extract, and a pinch of salt. Mix until well combined.
- Gradually beat in 4 cups powdered sugar, 1 cup at a time, until smooth and creamy. Add 1-2 tablespoons of milk or cream, as needed, to reach desired consistency.
- Frost cupcakes and drizzle with remaining butterscotch filling.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
193g
Fat
70g
Carbs
19g
