Best Butterbeer Cupcakes Vegan Recipes

THE BEST BUTTERBEER CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
• In a large bowl, combine the cake mix, eggs, oil, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 minutes or until combined. Portion the batter evenly among the muffin cups, filling about 3/4 full.
• Bake the cupcakes for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
• In the bowl of a stand mixer, combine the butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick).
• Pipe the frosting onto the cooled cupcakes. If piping the frosting as high as in my photos, you may want to double the recipe. Drizzle with caramel or butterscotch sauce.

BUTTERBEER CUPCAKES (VEGAN)

Steps:

• Whisk together milk and apple cider vinegar and set aside for a few minutes, to give the milk time to curdle.
• Preheat oven to 325 degrees and line the cupcake tins.
• Sift together the dry ingredients and set aside.
• Combine all your wet ingredients, including the milk mixture, and mix well.
• Add dry ingredients to the wet ingredients, bit by bit, mixing until no lumps remain.
• Fill cupcake liners 2/3 of the way full.
• Bake cupcakes for 20-22 minutes.
• Butterscotch Frosting:.
• 1/2 cups margarine (or butter for non vegan recipe).
• 1/4 cups cream cheese substitute (or cream cheese for non vegan recipe).
• 1/2 cup butterscotch syrup.
• 1 tbsp butter flavor.
• 4-5 cups powdered sugar.
• splash of cream soda.
• Cream together butter and butterscotch.
• Add in the cream cheese, vanilla and cream soda and cream together. Add the powdered sugar in batches until the frosting reaches your desired consistency.
• putting the frosting in the fridge for 30-60 minutes will help the piping process.
• pipe frosting onto completely cooled cupcakes.

BUTTERBEER CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
• In a large bowl, cream the butter until light and fluffy. Add your sugars and beat until well-combined. Beat in the eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
• Alternately add in the buttermilk and cream soda into the dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
• For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
• For buttercream frosting: Cream butter in a large bowl until light and fluffy. Add in the prepared ganache, vanilla, butter flavoring and salt and mix until well combined. Beat in powdered sugar, 1 cup at a time, until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.