Butterbeer Cupcake Instructions

• Pour 3 cups of butterscotch beer into a pot over medium heat and reduce to about ½ cup, around 20-30 minutes.
• Preheat your oven to 350°F (175°C) and line cupcake pans with liners.
• In a bowl, whisk together 1 ¾ cups flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt.
• Cream together ½ cup butter, ¾ cup brown sugar, and ¼ cup granulated sugar for 1-2 minutes until fluffy.
• Add 2 eggs, 2 teaspoons vanilla bean paste, and 1 teaspoon butter extract; mix until pale.
• Mix in cooled butterscotch beer reduction and ⅓ cup melted butterscotch chips until just combined.
• Incorporate the flour mixture and ½ cup buttermilk alternating until smooth.
• Fill cupcake liners ⅔ full and bake for 14-18 minutes until a toothpick comes out clean.
• Cool cupcakes for 5 minutes in pan and then transfer to a rack.
• Whip 1 ½ cups softened butter until pale, about 5-10 minutes.
• Mix in 1 cup melted butterscotch chips, add 2 ¼ cups sifted powdered sugar, ¾ teaspoon butter extract, and ½ teaspoon vanilla until fluffy.
• Combine ¼ cup butterscotch chips and 1 tablespoon heavy cream, microwave until smooth for ganache.
• Stir ½ tablespoon honey into ganache until combined.
• Pipe buttercream onto completely cooled cupcakes and drizzle with ganache.