Looking for a different flavor to frost your holiday cupcakes with? Try butterbeer frosting – made from butterscotch chips and cream soda. It should be next on your baking to-do list.
Butterbeer. I love this stuff. When your son says,”MAMA, this frosting is AHHHMAZING” you know you did something right. My little guy is a natural charmer, but he never hands out those kinds of comments unless they are earned. You know 5-year-olds can be brutally honest.
These cupcakes taste amazing and are even prettier to look at if I may say so myself. The butterbeer frosting has butterscotch chips and cream soda, which creates the best whipped consistency. It holds a nice shape when being piped – it is just perfection.
Moving on, let’s talk about the cake. It is the perfect cake to load up with liquids. I added 3/4 cup of room temperature cream soda and 1/2 cup of buttermilk to it and it came out perfectly. I initially thought that all of the sugar in the soda mixed with the sugar that I added would make the cake fall, but I was wrong. Turns out, it’s the perfect Christmas cake.
Step by Step Guide to Making Butterbeer Frosted Cupcakes
Cake Preparation:
- Preheat oven to 325°F. Line a cupcake tin with paper liners.
- In a mixing bowl, cream together butter and granulated sugar until light and fluffy, about 3 minutes.
- Mix in vanilla bean paste, then add eggs one at a time, ensuring each is well incorporated.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Measure cream soda and buttermilk in a cup, mixing them together.
- Alternately add dry ingredients and cream soda/buttermilk mixture to the creamed mixture, starting and ending with flour. Divide into three flour additions and two buttermilk additions.
- Scoop batter into cupcake liners.
- Bake for 23-26 minutes, or until a skewer inserted comes out clean or with moist crumbs. Cool completely after baking.
Frosting Preparation:
- In a microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave in 30-second intervals, stirring until smooth.
- Stir in cream soda, one tablespoon at a time, ensuring full incorporation.
- Chill in the fridge for about 45 minutes until thickened.
- Once thickened, mix the ganache with a hand mixer until fluffy.
- Add butter and continue mixing, then gradually incorporate powdered sugar.
- Mix at high speed for 2-3 minutes until frosting is whipped.
- Pipe frosting onto cooled cupcakes using a piping bag fitted with a 1M tip.
Garnish Preparation:
- Melt yellow and milk chocolate candy melts in the microwave, stirring until smooth.
- Transfer to a sandwich bag, cut a tiny corner, and pipe lightning bolts onto wax paper.
- Let candy melt harden, then place on frosted cupcakes as garnish.
Butterbeer Frosted Cupcakes
- Total Time: 45 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Butterscotch frosting and cream soda make these cupcakes magical. A fun holiday treat for the whole family!
Ingredients
- 1 cups (237 ml) butter
- 1 3/4 cups (419 ml) granulated sugar
- 2 tsp vanilla bean paste
- 3 eggs
- 2 3/4 cups (660 ml) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup (177 ml) cream soda
- 1/2 cup (118 ml) buttermilk
- 11 oz (312 g) butterscotch chips
- 2 Tbsp heavy cream
- 3 Tbsp cream soda
- 1 1/2 cups (355 ml) powdered sugar
- 1/2 cup (118 ml) butter
- 1/2 cup (118 ml) yellow candy melts
- 2-3 pieces milk chocolate candy melts
Instructions
- Preheat oven to 325°F (163°C). Line cupcake tin with paper liners.
- In a mixing bowl, add butter and granulated sugar. Mix until light and fluffy (about 3 minutes).
- Add vanilla bean paste and each egg separately; mix until incorporated.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- In a measuring cup, combine cream soda and buttermilk.
- Alternately add the flour mixture and cream soda/buttermilk mixture, beginning and ending with flour. Scrape down the sides and mix to combine.
- Scoop batter into cupcake liners.
- Bake for 23-26 minutes, or until a skewer inserted into the center comes out clean or with moist crumbs.
- Remove from cupcake tin and let cool completely.
- For the Frosting:
- In a microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave in 30-second intervals, stirring after each, until smooth.
- Add 1 tablespoon of cream soda and stir until incorporated.
- Add the remaining 2 tablespoons of cream soda and stir until incorporated.
- Cover and refrigerate until thickened (about 45 minutes).
- Once thickened, remove from the fridge. If too firm, let it sit to soften.
- Beat with a hand mixer on medium speed until light and fluffy.
- Add butter and mix until incorporated.
- Add powdered sugar and mix on low until almost incorporated. Then mix on high for 2-3 minutes until whipped.
- Place frosting in a piping bag with a 1M tip. Pipe swirls onto the cooled cupcakes.
- For the Garnish:
- Heat yellow and milk chocolate candy melts in 45-second intervals, stirring until smooth. Add additional 30-second intervals as needed.
- Pour into a sandwich bag; cut a small corner. Pipe lightning bolts onto wax paper.
- Let the candy melts harden, then stick onto the frosting.
Notes
- For a richer butterscotch flavor, use high-quality butterscotch chips.
- To prevent the frosting from becoming too stiff, let it sit at room temperature for 10-15 minutes before piping.
- Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days; frosting may firm up slightly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 40
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
What type of cream soda should I use for the Butterbeer Frosting?
You can use any brand of cream soda you prefer, but make sure it’s a regular cream soda for the best flavor in the frosting.
How do I achieve the right consistency for the butterbeer frosting?
Ensure that you melt the butterscotch chips before mixing them with the cream soda, which will help create a smooth, whipped consistency that holds its shape when piped.
What happens if I use cold cream soda instead of room temperature?
Using cold cream soda could affect the batter’s mixing and may lead to a denser cupcake, so it’s best to let it come to room temperature before adding.
how much salt?
We just used a “pinch” or about 1/16th teaspoon and I think that worked out well for us.
I think it matters more that you pick out a good cream soda, one you like to drink. I tried Blue Sky for the first time with this recipe and I think it was lacking a bit in flavor, the cupcakes came out tasting a bit like cornbread(??). I think it would have worked out better if we’d used something like an IBC or Stewart’s instead.