Butterbeer Cupcakes new
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5 from 6 votes

Butterbeer Cupcakes

If you’ve read the books or seen the movies, you know that butterbeer is a beverage in the Harry Potter universe. 
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Keyword: butterbeer, Harry Potter
Method: Bake
Skill Level: Basic
Servings: 36
Calories: 357kcal
Author: Marilyn

Ingredients

Cupcakes:

  • 2 cups flour or gluten-free substitute
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup 1 stick unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar firmly packed
  • 3 large eggs
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • 1/2 cup buttermilk
  • 1/2 cup cream soda

Ganache:

  • 1 oz. package butterscotch chips
  • 1 cup heavy cream

Buttercream Icing:

  • 1/2 cup 1 stick unsalted butter, softened
  • 1/3 cup butterscotch ganache
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • 1/8 teaspoon salt
  • 1 16- oz. package powdered sugar
  • Splash of heavy cream as needed

Instructions

Cupcakes:

  • Preheat the oven to 350 degrees. In a medium sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt) and set aside. In a large bowl of an electric mixer, cream together butter and sugars until fluffy. Beat in eggs, one at a time, making sure each is well incorporated. Add vanilla and butter flavorings.
  • Alternate buttermilk, cream soda, and dry ingredients until well-combined. Fill cupcake liners 3/4 full and bake for 15-18 minutes and a toothpick inserted in the center comes back clean. Cool completely on wire racks.

Ganache:

  • In a double broiler (or a clear glass bowl over a pan of simmering water), combine butterscotch chips and heavy cream. Whisk until completely combined and smooth. Cool completely and put into a squeeze bottle or pastry bag with small tip. Insert the tip of the squeeze bottle or pastry bag into the center of the cupcake, filling the cupcake until the ganache starts to overflow from the top of the cupcake. (You may not want to double this even if you are doubling the recipe as it makes a TON.)

Buttercream Icing:

  • In the bowl of an electric mixer, cream until butter is light and fluffy. Add ganache, vanilla and butter flavorings, and salt and mix until well combined. Add powdered sugar, one cup at a time until desired consistency is achieved. (We used almost the entire 32 oz bag.) Add heavy cream as needed. Frost cupcakes and drizzle with more ganache.

Notes

Want more cupcakes? How about Beet Lemon Cupcakes, Strawberry Rhubarb Cupcakes or Butterbeer Cupcakes?
 
 
©MARILYN'S TREATS. All images are copyright protected. 

Nutrition

Serving: 1g | Calories: 357kcal | Carbohydrates: 38g | Protein: 14g | Fat: 21g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 583mg | Potassium: 0mg | Fiber: 2g | Sugar: 17g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg