Butterbeer Cupcakes

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Happy Harry Potter Day, everyone! I know there is a HUGE fan base for Harry Potter, so I wanted to do something special to commemorate the opening of the final Harry Potter movie. I saw these cupcakes months back and have been looking forward to trying them ever since!

I haven’t been to the Wizarding World of Harry Potter, so I don’t know what butterbeer really tastes like, but regardless these were well received by everyone at my work! The cake is basically a buttery brown sugar cake that has cream soda added in for the butterbeer flavor. The cupcakes are filled with a burst of butterscotch ganache and the frosting is butterscotch buttercream with extra butter flavor. To top it off, there’s an additional drizzle of butterscotch on top, you know, just for good measure. If you love butterscotch – these are your cupcakes!

I hope that everyone has a wonderful Friday and enjoy Harry Potter this weekend if you’re going to see it!

Butterbeer Cupcakes (makes 18)

For the cupcakes:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed (if you only have light brown sugar, it’s ok to use that. Just add a 1/2 Tbs of molasses)
3 eggs
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring (found in the grocery store by the extracts)
1/2 cup buttermilk
1/2 cup cream soda (not diet)

Preheat oven to 350F and line 2 muffin tins with cupcake papers. In a small bowl whisk together flour, baking soda, baking powder and salt. Set aside.

In a large mixing bowl cream together butter and sugars with an electric mixer until light and fluffy. Beat in eggs one at a time. Blend in vanilla and butter flavoring.

Add dry ingredients, alternating with buttermilk and cream soda until fully incorporated. Fill muffin wells 3/4 of the way full and bake for approximately 15 minutes. Cool completely before filling and frosting.

For the ganache:
1 11-oz package butterscotch chips
1 cup heavy cream

Put butterscotch chips in a heatproof bowl. Heat heavy cream in a small saucepan until simmering and pour cream over butterscotch chips. Let sit for about 30 seconds and then stir until incorporated and smooth. Let ganache cool in the fridge, stirring it often. Move it to a squeeze bottle when it’s firmed up a bit. Using a funnel will make this a lot easier! Stick the tip of the squeeze bottle into the top of each cupcake and fill until butterscotch starts oozing out of the top.

For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 tsp vanilla
1 1/2 tsp butter flavoring
1/8 tsp salt
3 3/4 cups powdered sugar
cream (as needed to thin out frosting)

Cream butter with an electric mixer until broken up and fluffy. Add in cooled ganache, vanilla, butter flavoring and salt. Mix until incorporated. Slowly add powdered sugar, 1/2 cup at a time. If you need to thin out your buttercream, add cream 1/2 Tbs at a time until you reach your desired consistency. Place buttercream into a piping bag and frost cupcakes, covering the hole you made for the ganache. Use frosting sparingly because it’s super sweet! Top cupcakes with an extra drizzle of butterscotch ganache.

Recipe from Amy’s Bites

Comments on “Butterbeer Cupcakes”

  1. I love the way these look and I can already imagine the way they taste! Love your idea of butterbeer. Haven’t seen the final Harry Potter yet but I should make these beforehand so that I have a celebratory cupcake to devour after the movie. Nice work. :)

  2. Jennifer says:

    I am a huge Harry Potter fan so had to try these out. They are so yummy! I had trouble with the ganache. I couldn’t get it to melt all the way so had to put it into the microwave for 30 more seconds. Turned out perfect after that. Also I didn’t have a sqeeze bottle so I used a childs medicine dropper. It work so well! I will be saving this recipe and making it again! Thanks so much!

  3. mrs.smith says:

    Did you use red or clear cream soda?

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