Butterbeer Cupcakes with Buttercream Frosting and Bourbon Butterscotch Sauce
A delicious treat that will transport you straight to Hogwarts!
Servings: 12 Cupcakes
Equipment
- Muffin Tin
- Mixer
Ingredients
- 1 3/4 cup Flour
- 1 1.6 oz box Butterscotch Pudding Mix
- 2/3 cup Sugar
- 2 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 1/2 cup Olive Oil
- 1 1/4 cup Almond Milk
- 1 tsp Vanilla
- 1 tsp Butter Extract
Buttercream Frosting
- 1 cup Unsalted Butter room temperature
- 3 1/2 cups Powdered Sugar
- 1/2 tsp Salt
- 4 tbsp Heavy Cream
- 1 tbsp Vanilla
Butterscotch Sauce
- 4 tbsp Unsalted Butter
- 1/2 Cup Light Brown Sugar
- 1 tsp Vanilla
- 1/2 Cup Heavy Cream
- 1 tbsp Bourbon Whiskey
Instructions
- Start with making the Butterscotch sauce. In a small saucepan, melt the butter. Add the brown sugar and heavy cream and bring to a boil. Boil for 4-5 minutes, stirring frequently. Remove from heat when it starts to thicken a bit. Add the vanilla and bourbon and stir. Set aside to cool. The sauce will thicken as it cools.
- To make the batter, whisk together the dry ingredients. Mix the wet ingredients in a separate bowl and then add together. Mix just until combined, do not over mix. Pour batter into a greased muffin tin and bake for 12-15 minutes or until a toothpick comes out clean.
- To make the frosting, add the butter to a mixer and mix until smooth. Add the vanilla and salt. Add the powdered sugar in increments altering with the heavy cream, mixing in between. (Ex. 1 cup of powdered sugar and 1 tbsp heavy cream, then mix, then repeat. Add as much powdered sugar as you like to get the consistency that you desire.
- Once the cupcakes cool, frost them and drizzle with butterscotch sauce. Enjoy!