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Scrumptious Butterbeer Cream Cake Treats

Scrumptious Butterbeer Cream Cake Treats

Butterscotch-kissed cupcakes infused with cream soda and a silky whipped butterscotch cream filling, finished with a buttery drizzle for true Butterbeer magic.
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp butter extract
  • 0.75 cup whole milk room temperature
  • 0.5 cup cream soda room temperature, not flat
  • 1 cup heavy cream cold
  • 3.4 oz instant butterscotch pudding mix dry mix
  • 0.25 cup powdered sugar
  • 0.25 cup toffee bits optional garnish
  • 0.25 cup butterscotch sauce for drizzling

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • In a bowl, whisk flour, baking powder, baking soda, and salt until combined.
  • In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
  • Beat in eggs one at a time, then mix in vanilla and butter extract until smooth.
  • Stir together milk and cream soda in a measuring cup. Add dry ingredients to the butter mixture in 3 additions, alternating with the milk-soda mixture, beginning and ending with dry. Mix just until combined.
  • Divide batter evenly among liners, filling each about 0.75 full. Bake 18 to 20 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.
  • Make the butterbeer cream: Whip cold heavy cream with instant butterscotch pudding mix and powdered sugar on medium-high until thick and fluffy, 1 to 2 minutes. Refrigerate until ready to use.
  • Optional filling: Use a small knife or cupcake corer to remove a 0.75-inch plug from each cupcake. Pipe or spoon some butterscotch cream into the center, then cap with a bit of cake.
  • Top each cupcake with a generous swirl of the remaining butterscotch cream. Drizzle with butterscotch sauce and sprinkle with toffee bits.

Notes

For a stronger Butterbeer vibe, replace 0.25 cup of the milk with additional cream soda and add an extra 0.25 tsp of butter extract. Keep cupcakes chilled if not serving within 2 hours due to the whipped cream filling.