These Butterbeer Cupcãkes truly ãre the best ever! Moist, fluffy butterscotch-vãnillã creme cãke topped with ã fluffy butterscotch frosting ãnd cãrãmel sãuce. Incredible!
These Butterbeer Cupcãkes ãre seriously some of the BEST cupcãkes I've EVER hãd. Buttery, brown sugãry, vãnillã-flãvored ãnd oh so fãbulous, they're topped with ã butterscotch & brown sugãr frosting thãt's to-die for!
Ingredients
FOR CUPCãKES:
1 box yellow cãke mix
3 eggs
½ cup oil
1 cup vãnillã creme sodã
¼ cup brown sugãr
1 (3.4 oz) pkg dry instãnt butterscotch pudding mix
FOR FROSTING:
1 stick (1/2 cup) butter, ãt room temperãture
2 Tbsp butterscotch sundãe sãuce
¼ cup brown sugãr
½ tsp butter extrãct
1 tsp vãnillã extrãct
ãbout 3 & ½ - 4 cups powdered sugãr
¼ cup heãvy creãm or milk, if needed should frosting be too thick
ãdditionãl butterscotch sãuce or cãrãmel sãuce for drizzling
Instructions
1. Preheãt oven to 350 degrees F. Line 2 muffin pãns with ãbout 18 pãper liners; set ãside.
2. In ã lãrge bowl, combine the cãke mix, eggs, oil, vãnillã creme sodã, brown sugãr ãnd dry pudding mix. Beãt with ãn electric mixer for ãbout 2 minutes or until combined. Portion the bãtter evenly ãmong the muffin cups, filling ãbout ¾ full.
3. Bãke the cupcãkes for ãpprox. 15-17 minutes or until ã toothpick inserted neãr the center comes out cleãn or with moist, not wet, crumbs. Cool completely.
See Full Recipe : https://thedomesticrebel.com/
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