Make the Butterbeer Reduction by simmering butterscotch beer until reduced to about 1/2 cup.

Preheat your oven to 350°F (175°C) and prepare the cupcake pans.

Mix dry ingredients: whisk together flour, baking powder, baking soda, and salt.

Cream the softened butter with light brown sugar and granulated sugar until light and fluffy.

Incorporate the eggs, vanilla extract, and butter extract into the butter-sugar mixture.

Blend in the cooled butterscotch reduction and melted butterscotch chips.

Add the dry ingredients to the batter alternating with buttermilk.

Bake filled cupcake liners for 14-18 minutes until a toothpick comes out clean.

Cool cupcakes in the pan for 5 minutes before transferring to a wire rack.

Prepare the butterscotch buttercream by whipping the softened butter and gradually adding powdered sugar and melted butterscotch chips.

Create the butterscotch ganache by microwaving butterscotch chips and heavy cream until smooth.

Once cool, pipe the butterscotch frosting on the cupcakes and drizzle with the ganache.