FOR THE CUPCAKES:
1 box vanilla or yellow cake mix
1 can of cream soda
1 stick of butter, melted
1 tsp butter flavor
3 large eggs
FOR THE FILLING AND FROSTING:
2 sticks butter, room temperature
2 cups of butterscotch chips
3 tsp heavy cream
4-1/2 cups powdered sugar
1/3 cup cream soda
1 tsp. butter flavor
FOR THE DRIZZLE:
1 bottle of Smucker's® Hot Butterscotch Topping
FOR THE WHIP TOPPING:
2 cups heavy cream
1/2 cup powdered sugar
- Preheat your oven to 350ºF and line your cupcake tins.
- Using a paddle attachment or traditional beaters, combine dry mix, butter, cream soda and butter flavor. Mix for about 30 seconds.
- Add eggs one at a time, mixing well in between and scraping down your bowl as needed.
- Fill cupcake liners about 2/3 of the way, or use an ice cream scoop for a more consistent measurement. Bake for 16-18 minutes, or until tester comes out clean. Allow cupcakes to cool in pan for about 3 minutes, then move to rack to cool completely.
- Using a cupcake corer or knife, remove the center of each cupcake.
- In a microwave-safe dish, pour 3 tbsp. of heavy cream over 2 cups of butterscotch chips. Heat for 25 seconds and stir. Continue to heat and stir at 10 second intervals until your ingredients are melted and well-combined. Pour melted butterscotch into a 1/2 cup measuring cup and set aside.
- Using a paddle attachment or traditional beaters, cream your butter. Add 1 cup powdered sugar and 1 tsp. butter flavor and mix until well combined. Add in the remaining powdered sugar and cream soda a little at a time, beginning at a low speed. Don't forget to scrape down the sides of your bowl to make sure all ingredients are well-incorporated! Once all sugar is mixed in, add your melted butterscotch chips and beat on high for 1-2 minutes until light and fluffy.
- Using a piping bag fitted with a circular tip, fill each cupcake with your Butterbeer frosting, then make a single ring of frosting around the top of the cupcake. Allow the frosting to get cold and stiff by placing the cupcakes in your refrigerator for roughly 30 minutes.
- Remove cupcakes from refrigerator and heat your butterscotch topping. Squeeze topping along the edge of your frosting ring and return cupcakes to refrigerator for 10-15 minutes.
- Meanwhile, use a whisk attachment or traditional beaters to whip 2 cups of heavy cream until fluffy. Add 1/2 cup powdered sugar and mix for 10 seconds. Scrape down your bowl and mix for another 10 seconds.
- Once the cupcakes are finished cooling, remove from refrigerator. Using a piping bag fitted with your chosen tip (we used a Wilton 1M), top each cupcake with a swirl of your homemade whipped cream and enjoy!