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Harry Potter Butterbeer Cupcakes

Magical Harry Potter Butterbeer Cupcakes for Sweet Delights

Experience the enchanting flavor of Harry Potter Butterbeer Cupcakes, a delightful treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: British
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Butterscotch Beer Cream soda can be a substitute.
  • 1/2 cup Unsalted Butter Softened for smooth mixing.
  • 1 cup Light Brown Sugar Choose light for a gentle butterscotch note.
  • 1/2 cup Granulated White Sugar Aids in achieving a fluffy texture.
  • 2 Eggs At room temperature for best results.
  • 1 teaspoon Vanilla Bean Paste/Extract
  • 1 teaspoon Butter Extract
  • 1/2 cup Butterscotch Chips Melted and slightly cooled before use.
  • 1/2 cup Buttermilk At room temperature.
  • 1 1/2 cups All-Purpose Flour Spoon and level before measuring.
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
For the Buttercream
  • 1/2 cup Unsalted Butter Softened.
  • 1/2 cup Butterscotch Chips Melted.
  • 2 cups Powdered Sugar
  • 1 teaspoon Butter Extract
  • 1 teaspoon Vanilla
For the Ganache
  • 1/2 cup Butterscotch Chips
  • 1/2 cup Heavy Cream
  • 1 tablespoon Honey

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Cupcake pans
  • Cupcake liners
  • Saucepan
  • Whisk
  • measuring cups
  • Cookie Scoop
  • Spatula

Method
 

Step-by-Step Instructions
  1. In a small saucepan, simmer the butterscotch beer over medium heat until it reduces to about 1/2 cup. Let it cool.
  2. Preheat your oven to 350°F (175°C) and line cupcake pans with liners.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Beat together the softened unsalted butter with light brown and granulated sugars until light and fluffy.
  5. Add the eggs, vanilla bean paste, and butter extract to the butter-sugar mixture. Mix until combined.
  6. Pour in the cooled butterbeer reduction and melted butterscotch chips, stirring gently.
  7. Fold in the flour mixture alternating with buttermilk, mixing just until combined.
  8. Divide the batter among the cupcake liners, filling each about 2/3 full.
  9. Bake for 14-18 minutes or until a toothpick comes out clean. Cool the cupcakes.
  10. Beat the softened unsalted butter for the buttercream until pale and fluffy. Mix in melted butterscotch chips.
  11. Gradually add powdered sugar, then mix in butter extract and vanilla until light and fluffy.
  12. Make the ganache by microwaving butterscotch chips with heavy cream until smooth, then add honey.
  13. Pipe the buttercream onto the cooled cupcakes and drizzle with ganache. Enjoy!

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 0.5gSugar: 18gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Make sure to use room temperature ingredients for the best results. Allow cooling time for the cupcakes before frosting them.

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