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Hogwart's Butterbeer Cupcakes
Butterbeer cupcakes are a delightful treat inspired by the famous drink from the Harry Potter series. These cupcakes feature a rich, buttery vanilla cake infused with flavors reminiscent of butterscotch and cream soda. Topped with a light and fluffy butterscotch or buttercream frosting, they often include a drizzle of caramel or a sprinkle of butterscotch chips for an extra touch of sweetness. The result is a moist, decadent cupcake that perfectly captures the essence of the beloved wizarding beverage, making them a magical addition to any dessert table!
Hogwart's Butterbeer Cupcakes
Rated 5.0 stars by 1 users
Category
Halloween
Servings
24
Prep Time
45 minutes
Cook Time
15 minutes
Butterbeer cupcakes are a delightful treat inspired by the famous drink from the Harry Potter series. These cupcakes feature a rich, buttery vanilla cake infused with flavors reminiscent of butterscotch and cream soda. Topped with a light and fluffy butterscotch or buttercream frosting, they often include a drizzle of caramel or a sprinkle of butterscotch chips for an extra touch of sweetness. The result is a moist, decadent cupcake that perfectly captures the essence of the beloved wizarding beverage, making them a magical addition to any dessert table!
Ingredients
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3 cups butterscotch beer (or Redd’s Apple Ale), *cream soda for non-alcoholic
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½ cup unsalted butter, softened
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½ cup light brown sugar, packed
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¼ cup granulated sugar
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2 large eggs, room temperature
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2 tsp vanilla bean paste or extract
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1 tsp butter extract
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⅓ cup butterscotch chips or butterscotch sauce (melted and slightly cooled)
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½ cup buttermilk, room temperature
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1¾ cup AP flour, sifted
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1½ baking powder
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¼ tsp baking soda
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½ tsp salt
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1½ cup unsalted butter, softened
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1 cup butterscotch chips or butterscotch sauce (melted and slightly cooled)
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2¼ cup powdered sugar, sifted
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¾ tsp butter extract
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½ tsp vanilla extract
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¼ cup butterscotch chips or butterscotch sauce
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1 tbsp heavy cream
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½ tbsp honey
For the butterbeer cupcakes
For the butterscotch buttercream
For the butterscotch ganache drizzle
Directions
For the Butterbeer Cupcakes
Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until it reduces to 1/2 cup. This usually takes around 20-30 minutes. Remove from the heat and let it cool until it's just slightly warm to the touch before using in the cupcakes.
Preheat oven to 350 degrees. Line 2 standard cupcake pans, or one large 24 cup capacity pan, with liners. Set aside.
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl cream the butter, brown sugar and granulated white sugar together with an electric mixer, or a stand mixer, for 1-2 minutes or until fluffy.
Add in the eggs, vanilla and butter extract and mix until pale in color, about 1-2 minutes.
Add in the butterbeer reduction and melted and slightly cooled butterscotch chips. Mix until combined.
Add in the dry ingredients and buttermilk a little at a time until everything is combined. Mix until the batter is smooth.
Divide the batter evenly between the 24 liners, each should be about 2/3 way full.
Bake the cupcakes for 14-18 minutes or until a toothpick comes out clean from the centers. (They will bake quickly.)
Let the cupcakes cool in the pan(s) for 5 minutes, then transfer them to a cooling rack to completely cool.
For the Butterbeer Buttercream
Add the softened unsalted butter to a large bowl. Whip the butter with an electric mixer until pale in color and fluffy, around 5-10 minutes.
Add in the melted and slightly cooled butterscotch chips and combine. (The chips should be completely melted but just slightly warm to the touch.)
Add in the powdered sugar a cup at a time or so and mix until combined.
Lastly add in the butter extract and vanilla and mix the frosting until light and fluffy, about one more minute.
For the Drizzle
Use caramel or butterscotch sauce, for the drizzle over icing.