Step‑by‑Step Instructions

• Pour 3 cups of butterscotch beer into a large pot and bring it to a simmer over medium heat. Allow it to reduce until only ½ cup remains, about 20-30 minutes. Cool slightly before using.
• Preheat the oven to 350°F (175°C). Line cupcake pans with liners.
• In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Set aside.
• In a large mixing bowl, cream together ½ cup softened unsalted butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar for about 1-2 minutes until fluffy.
• Add 2 room-temperature eggs, 2 teaspoons vanilla bean paste, and 1 teaspoon butter extract. Mix until pale and well combined.
• Fold in the cooled butterscotch beer reduction and ⅓ cup melted butterscotch chips until just combined.
• Gradually add dry ingredients along with ½ cup room-temperature buttermilk and mix until smooth.
• Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
• Bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a cooling rack.
• To make the frosting, whip 1 ½ cups softened unsalted butter for 5-10 minutes until pale and fluffy.
• Mix in melted butterscotch chips, followed by 2 ¼ cups sifted powdered sugar, until blended. Add ¾ teaspoon butter extract and ½ teaspoon vanilla, mixing until fluffy.
• For the ganache, mix ¼ cup butterscotch chips and 1 tablespoon heavy cream in a microwave-safe bowl. Microwave for 30-45 seconds and stir until smooth, then add ½ tablespoon honey.
• Pipe the butterscotch buttercream onto each cooled cupcake, finishing with a drizzle of the ganache.