Harry Potter Butterbeer Cupcakes

🧂 Ingredients

• 1 cup Light Brown Sugar
• 3 Eggs

  large
• 1/2 cup Vegetable Oil
• 2 cups All-Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Kosher Salt
• 1/2 cup Buttermilk
• 2 tsp Vanilla Extract
• 1 tsp Butter Extract
• 1/2 cup Cream Soda
• 1 cup Butterscotch Chips
• 1/2 cup Heavy Cream
• 1/2 cup Unsalted Butter

  room temperature
• 2 cups Powdered Sugar
• 1/4 cup Butterscotch Sauce

  this is part of the recipe and not an ingredient to purchase

Instructions

• 1 Preheat the oven to 350 degrees.
• 2 Heat the heavy cream in the microwave for 40 seconds.
• 3 Pour on top of the butterscotch chips and let sit off to the side.
• 4 Line the cupcake tin with paper liners.
• 5 In a bowl, add brown sugar, eggs, and vegetable oil. Whisk together until
  smooth.
• 6 Add in flour, baking soda, baking powder, and salt. Whisk together.
• 7 Add buttermilk and whisk until smooth.
• 8 Add in the butter and vanilla flavorings.
• 9 Once smooth, gently stir in the cream soda (it will fizz).
• 10 Immediately add ¼ cup of the batter to each cupcake liner.
• 11 Bake for 17-20 min, or until golden brown.
• 12 Stir the butterscotch syrup. All of the candy should be melted now. If not, pop
  back in the microwave for 10-15 seconds.
• 13 While the cupcakes are baking, begin making the frosting.
• 14 In a bowl, blend the butter until smooth.
• 15 Add in the powdered sugar and blend, it will be crumbly.
• 16 Pour in the butterscotch sauce, reserving some for the topping. Blend together.
• 17 The frosting should be fluffy, not runny.  If it’s runny, add more powdered
  sugar.
• 18 Allow the cupcakes to cool for 10-15 minutes after they come out of the oven.
• 19 Add the frosting to the piping bag fitted with the tip. Pipe the frosting on top
  of the cupcakes. Drizzle the leftover syrup over the top.

Nutrition Info