Harry Potter Butterbeer Cupcakes
These butterbeer cupcakes will take you right into the wizarding world of Harry Potter. They’re soft and fluffy cupcakes flavored with a butterbeer reduction, butterscotch, vanilla and butter flavor, frosted with butterscotch buttercream and drizzled with butterscotch ganache.
Ingredients
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
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 Butterscotch 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 Butterscotch Ganache
- Add the butterscotch chips and heavy cream to a microwave safe bowl.
- Microwave for 30-45 seconds. Stir to combine the cream and melted butterscotch chips. (Microwave a few seconds longer if needed to completely melt together.)
- Then mix in the honey.
- If the ganache gets too cold before using, microwave it for 5-10 seconds to melt it slightly.
Assembling the Cupcakes
- Once the cupcakes are completely cooled add the butterscotch buttercream to a large piping bag fitted with a decorative tip.
- Pipe a generous amount of frosting onto each cupcake and drizzle the butterscotch ganache over each.