Ingredients
Equipment
Method
Baking Process
- Preheat oven to 350 degrees F and line a cupcake pan with liners.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until light and fluffy.
- Add the sugars and beat until well combined.
- Add the eggs, one at a time, beating well after each addition. Mix in vanilla and butter flavoring.
- Beginning and ending with buttermilk, add cream soda and flour in increments, mixing well after each addition.
- Fill cupcake liners about 2/3 full with batter, and bake for 15-17 minutes or until golden.
- Remove cupcakes to wire racks to cool completely.
Filling and Frosting
- Fill a squeeze bottle with butterscotch ganache, insert the top into the center of each cooled cupcake, and squeeze to fill.
- In a heatproof bowl over simmering water, combine butterscotch chips and heavy whipping cream for ganache, stirring until smooth. Let cool.
- In a clean bowl, cream butter until light and fluffy for the buttercream frosting.
- Add ganache, vanilla, butter flavoring, and salt to butter and mix well.
- Gradually add powdered sugar until incorporated, then add cream until frosting is smooth.
- Frost the filled cupcakes and drizzle with remaining butterscotch ganache.
Nutrition
Notes
Using room temperature ingredients helps create a creamier batter. Allow the cupcakes to cool completely before frosting to prevent melting.