Butterbeer Cupcakes

Soooooo I don't know what I did on this that was so wrong, but they did not turn out well. Mainly the frosting. It was just a mess. Super hard, didn't stick to the cupcakes, did not look appetizing. Ugh. Anyway, someone else try it and see if it's just me or the recipe. 

Cupcakes

• 3 eggs
• 1/2 cup canola oil
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 2 1/2 cups all purpose flour
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/3 cup cream soda

Buttercream

• 1 cup unsalted butter, room temperature
• 1/3 cup powdered sugar
• 2 Tbsp bourbon

Butterscotch

• 4 Tbsp butter
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1/2 tsp sea salt
• 1 tsp vanilla extract

Preheat the oven to 350 degrees. Grease or line a cupcake pan. In the bowl of your mixer, mix together eggs, canola oil, vanilla extract, and buttermilk until combined. In a separate bowl mix together the flour, brown sugar, granulated sugar, baking soda, baking powder, and salt. On low, add the dry ingredients to the wet ingredients in batches, alternating with the cream soda.

Pour the batter in the cupcake pan, filling each about 3/4 full. Bake 18-20 minutes. Let cool completely before frosting. 

To make the frosting beat the butter in a mixer until whipped, about 1 minute. Then add the bourbon, powdered sugar and beat for another 1-2 minutes. To make the butterscotch heat the butter in a small saucepan over medium heat until melted. Then add the cream, brown sugar, vanilla, and sea salt. Bring to a boil for 4 minutes and stir frequently. It should become thick. Remove from the heat and let cool for 5-10 minutes. Frost each cupcake and drizzle with butterscotch. 

NOTES: I had to add another 1/3 cup of powdered sugar to the buttercream because the liquids just weren't soaking in to anything. It looked very runny. I didn't update the recipe above in case that was the wrong thing to do. Again, try the recipe, see what you think I did incorrectly and let me know!

Serves 18

Prep Time: 30 minutes

Total Time: 50 minutes

Recipe from ThymeWithCaroline.com