1-Let’s dive into making these Butterbeer Cupcakes, because nothing beats the satisfaction of pulling a batch out of the oven. I’ll walk you through each step so you can create a butterbeer recipe that’s full of flavor and fun. Start by preheating your oven it’s that easy kickoff to your baking adventure.

2-First, reduce the butterscotch beer or cream soda over medium heat until it reduces to 1/2 cup, about 20-30 minutes. Let it cool until slightly warm; this step really brings out the butterbeer flavor in your cupcakes. Preheat oven to 350 degrees Fahrenheit and line cupcake pans with liners to get everything set up.

3-Next, whisk together the 1 3/4 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Set it aside for now it’s your dry mix base. Then, cream the 1/2 cup softened butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated white sugar for 1-2 minutes until fluffy, which gives the batter its light texture.

4-Now, add the 2 room temperature eggs, 2 teaspoons vanilla bean paste or extract, and 1 teaspoon butter extract, mixing until pale in color. Mix in the 1/2 cup cooled butterbeer reduction and the 1/3 cup melted and slightly cooled butterscotch chips to layer in that signature taste. Gradually add the dry ingredients and the 1/2 cup room temperature buttermilk, mixing until smooth don’t overdo it here for the best results.

5-Divide the batter evenly into 24 liners, filling about 2/3 full, then bake for 14-18 minutes or until a toothpick comes out clean. Once cooled, whip the 1 1/2 cups softened butter until pale and fluffy for the buttercream, add the 1 cup melted butterscotch chips, then mix in the 2 1/4 cups sifted powdered sugar, 3/4 teaspoon butter extract, and 1/2 teaspoon vanilla. For the ganache, melt the 1/4 cup butterscotch chips and 1 tablespoon heavy cream, stir until smooth, and mix in the 1/2 tablespoon honey before drizzling on top.