Butterbeer Cupcakes

Note: See my TastyKitchen recipe box for my Butterscotch Ganache and Butterscotch Buttercream Frosting recipes. The below recipe is just for the cupcakes.

Preheat oven to 350F. Line two 12-count cupcake pans with liners.

Combine flour, baking powder, and salt in a bowl. Set aside.

With a beater, combine butter and sugars and beat until creamy. Add the egg and butter vanilla bakery emulsion, combine. Add the buttermilk, combine, then add half of the flour mixture and combine. Add in the cream soda, combine, then add the rest of the flour mixture.

Fill liners 2/3 full with batter and bake for 20 to 25 minutes, or until a toothpick is inserted into the center and comes out clean. The tops of the cupcakes should be a golden brown. Remove from pans and cool on wire racks.

Once cooled, fill with butterscotch ganache. Insert tip of a squeeze bottle into cupcake and fill just until the ganache comes out of the top of the cake. Frost with butterscotch buttercream frosting.

*Notes: I found butter vanilla bakery emulsion at the Chef Central, but what I was looking for was a butter flavoring. If you have butter flavoring, add 1 teaspoon of that plus 1 teaspoon of vanilla extract instead of the bakery emulsion. I used powdered buttermilk because it lasts longer than liquid buttermilk. For powdered buttermilk, add the powder in with the dry ingredients and then instead of adding 1/2 cup of buttermilk, add the water called for in the powdered buttermilk conversions.

Recipe inspired by Amybites.com.