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 extract
For the Butterscotch Ganache Drizzle
- 1/4 cup (42 g) butterscotch chips
- 1 tbsp heavy cream
- 1/2 tbsp honey
Instructions
- Reduce Butterbeer: Add the butterscotch beer or cream soda to a large pot and simmer over medium heat until reduced to 1/2 cup, about 20-30 minutes. Remove from heat and let it cool until slightly warm.
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Line two standard cupcake pans or one large 24-cup capacity pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric or stand mixer to cream the softened butter with light brown sugar and granulated sugar until fluffy, about 1-2 minutes.
- Add Eggs and Extracts: Mix in the eggs, vanilla bean paste or extract, and butter extract until the batter is pale in color, approximately 1-2 minutes.
- Incorporate Butterbeer and Butterscotch: Stir in the butterbeer reduction and melted butterscotch chips until combined.
- Add Dry Ingredients and Buttermilk: Gradually mix in the dry ingredients alternating with buttermilk a little at a time until the batter is smooth and fully combined.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake Cupcakes: Bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Butterscotch Buttercream: Using an electric mixer, whip the softened butter on medium speed until pale and fluffy, about 5-10 minutes. Add melted butterscotch chips and blend to combine. Gradually add powdered sugar, mixing well after each addition. Stir in butter extract and vanilla, then continue whipping until light and fluffy.
- Make Butterscotch Ganache: Combine butterscotch chips and heavy cream in a microwave-safe bowl. Microwave for 30-45 seconds, stirring until smooth. Add honey and mix well. If ganache becomes too cold, gently warm in microwave for 5-10 seconds before use.
- Assemble Cupcakes: Once cupcakes are completely cooled, pipe a generous swirl of the butterscotch buttercream on top. Drizzle with butterscotch ganache for a finishing touch.
Notes
- Simmering the butterscotch beer reduction is key to infusing the cupcakes with authentic butterbeer flavor.
- Using room temperature ingredients ensures a smooth batter and even baking.
- Melt butterscotch chips carefully to avoid burning and allow to cool slightly before adding to batter and frosting.
- Butter extracts intensify the buttery flavor unique to the Harry Potter butterbeer experience.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best texture and flavor.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
