Butterbeer Cupcakes
Delightful cupcakes inspired by the Harry Potter series, featuring a butterscotch flavor and creamy buttercream frosting, perfect for a magical treat.
Ingredients
For the Butterbeer Cupcakes
- 3 cups butterscotch beer or cream soda
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 eggs at room temperature
- 2 tsp vanilla bean paste or extract
- 1 tsp butter extract
- 1/3 cup butterscotch chips, melted and slightly cooled
- 1/2 cup buttermilk, at room temperature
- 1 3/4 cups all-purpose flour, spooned and leveled then sifted
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
For the Butterscotch Buttercream
- 1 1/2 cups unsalted butter, softened
- 1 cup butterscotch chips, melted and slightly cooled
- 2 1/4 cups powdered sugar, measured then sifted
- 3/4 tsp butter extract
- 1/2 tsp vanilla
For the Butterscotch Ganache
- 1/4 cup butterscotch chips
- 1 tbsp heavy cream
- 1/2 tbsp honey
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, combine the softened butter, light brown sugar, and granulated sugar. Mix until creamy.
- Add the eggs, butterscotch beer, vanilla bean paste, and butter extract. Mix well.
- Gradually add the melted butterscotch chips and buttermilk. Stir until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Fill each cupcake liner about two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
Butterscotch Buttercream
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the melted butterscotch chips and sifted powdered sugar. Beat until creamy.
- Mix in the butter extract and vanilla until well combined.
Butterscotch Ganache
- In a small bowl, combine butterscotch chips, heavy cream, and honey. Microwave in short bursts, stirring until smooth.
Assembly
- Once the cupcakes are cool, use a piping bag to swirl the butterscotch buttercream on top of each cupcake.
- Drizzle the butterscotch ganache over the frosting for an extra touch of sweetness.
Notes
Store leftovers in an airtight container at room temperature for 2-3 days. For long-term storage, freeze individually wrapped cupcakes.