Description
These Harry Potter Butterbeer Cupcakes feature soft butterscotch-flavored cupcakes topped with creamy butterscotch buttercream and a glossy butterscotch ganache drizzle. Made with butterscotch beer or cream soda, they are a fun dessert for Harry Potter parties, birthdays, and movie nights.
Ingredients
Scale
For the Butterbeer Cupcakes
- 3 cups (710 ml) butterscotch beer (cream soda will work also)
- 1/2 cup (112 g) unsalted butter, softened
- 1/2 cup (110 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 eggs, at room temperature
- 2 tsp vanilla bean paste or extract
- 1 tsp butter extract
- 1/3 cup (56 g) butterscotch chips, melted and slightly cooled
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 3/4 cups (219 g) 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 (336 g) unsalted butter, softened
- 1 cup (170 g) butterscotch chips, melted and slightly cooled
- 2 1/4 cups (290 g) powdered sugar, measured then sifted
- 3/4 tsp butter extract
- 1/2 tsp vanilla
For the Butterscotch Ganache Drizzle
- 1/4 cup (42 g) butterscotch chips
- 1 tbsp heavy cream
- 1/2 tbsp honey
Instructions
- Prepare the cupcake batter: Prepare a muffin pan with cupcake liners. Combine the sifted flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, beat the softened butter with the brown sugar and granulated sugar until creamy. Add the eggs, vanilla, and butter extract, mixing until incorporated. Mix in the melted, slightly cooled butterscotch chips. Add the dry ingredients and buttermilk, mixing just until combined.
- Bake the cupcakes: Divide the batter evenly among the prepared cupcake liners. Bake at the temperature specified in your full recipe instructions until the cupcakes have risen and a toothpick inserted into the center comes out clean or with a few moist crumbs. The original ingredient list does not specify an oven temperature or exact baking time, so confirm these details before baking. Transfer the cupcakes to a wire rack and cool completely.
- Make the buttercream: Beat the softened butter until creamy. Gradually add the sifted powdered sugar, then mix in the butter extract and vanilla. Add the melted, slightly cooled butterscotch chips and beat until smooth and fluffy.
- Prepare the ganache: Combine the butterscotch chips, heavy cream, and honey in a microwave-safe bowl. Heat gently, stirring until the mixture is smooth. Allow it to cool slightly until it reaches a drizzle-friendly consistency.
- Frost and decorate: Pipe the butterscotch buttercream onto the completely cooled cupcakes. Drizzle the butterscotch ganache over the frosting. Allow the topping to settle before serving.
Notes
- Cream soda can replace the butterscotch beer using the same listed quantity.
- Let melted butterscotch chips cool slightly before adding them to the batter or buttercream to avoid affecting the texture.
- Store decorated cupcakes in an airtight container in the refrigerator for 3–4 days. Allow them to sit at room temperature for about 20–30 minutes before serving.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 560 kcal
Keywords: Harry Potter Butterbeer Cupcakes, butterbeer cupcakes, butterscotch cupcakes, Harry Potter desserts, butterscotch buttercream cupcakes, themed cupcakes