If you’ve ever dreamed of sipping Butterbeer in a cozy corner of Hogwarts, these Harry Potter Butterbeer Cupcakes will transport you right there! This delightful treat blends the sweet flavors of butterscotch and cream soda into a moist cupcake topped with velvety buttercream. Perfect for themed parties or just a magical dessert, these cupcakes are sure to make your taste buds soar.
Why You’ll Love This Recipe
- Quick & Easy: Simple steps make these cupcakes a breeze to whip up.
- Unique Flavor: The combination of butterscotch beer and rich buttercream creates a flavor that is truly magical.
- Perfect for Any Occasion: Whether it’s a birthday party, a Halloween gathering, or a Harry Potter movie marathon, these cupcakes impress everyone.
- Unbelievably Delicious: Each bite is packed with sweetness and nostalgia that will leave you wanting more.
- Crowd-Pleaser: They are sure to be a hit with kids and adults alike.
Ingredients Needed
For the Cupcakes:
- 3 cups (710 ml) butterscotch beer (cream soda works too)
- 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 large 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 and sifted
- 3/4 tsp butter extract
- 1/2 tsp vanilla
For the Butterscotch Ganache:
- 1/4 cup (42 g) butterscotch chips
- 1 tbsp heavy cream
- 1/2 tbsp honey
How to Make Harry Potter Butterbeer Cupcakes
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line your cupcake tins with paper liners.
- Mix the Wet Ingredients: In a large bowl, blend the softened butter, light brown sugar, and granulated sugar until fluffy. Add in the eggs, butterscotch beer, vanilla bean paste, butter extract, and melted butterscotch chips. Mix until smooth.
- Combine the Dry Ingredients: In another bowl, mix together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet mixture, alternating with buttermilk. Stir until just combined.
- Fill the Tins: Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for about 18-20 minutes or until a toothpick comes out clean.
- Cool the Cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to wire racks to cool completely.
- Make the Buttercream: In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, melted butterscotch chips, butter extract, and vanilla. Mix until fluffy and smooth, adjusting with additional sugar if needed.
- Prepare the Ganache: In a small microwave-safe bowl, combine the butterscotch chips and heavy cream. Microwave in 30-second increments, stirring until melted and combined. Stir in honey.
- Assemble the Cupcakes: Once cupcakes are cool, frost them with the butterscotch buttercream. Drizzle with butterscotch ganache and top with a few extra butterscotch chips for garnish.
How to Serve Harry Potter Butterbeer Cupcakes
Serve these enchanting cupcakes on a decorative platter to make them stand out. Consider pairing them with a glass of warm apple cider or a Butterbeer drink for a complete Harry Potter experience.
How to Store Harry Potter Butterbeer Cupcakes
To keep these cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week, but be sure to bring them back to room temperature before serving!
Tips to Make Harry Potter Butterbeer Cupcakes
- Don’t skip the buttermilk for the cupcakes; it adds moisture and richness.
- For an extra boost of flavor, consider adding a pinch of cinnamon to the batter.
- Feel free to use a piping bag for the buttercream to create fun designs on top of the cupcakes.
Variations
You can customize these cupcakes by adding a sprinkle of sea salt on top of the ganache for a sweet and salty twist. Another variation is to include a small piece of caramel candy inside the cupcake batter for a surprise treat.
Frequently Asked Questions
Can I use a different type of beer?
Yes, if you can’t find butterscotch beer, cream soda is a great alternative.
How do I make these cupcakes gluten-free?
Use a gluten-free all-purpose flour blend in place of the regular flour and ensure the rest of your ingredients are gluten-free.
Why didn’t my buttercream set?
If your buttercream is too soft, try adding more powdered sugar until you reach your desired consistency. Also, ensure that your butter is not too warm when mixing.
Conclusion
Harry Potter Butterbeer Cupcakes are not just a treat; they’re an experience that brings a taste of the wizarding world into your kitchen. With simple ingredients and straightforward steps, this recipe is a winner for any occasion. Have you tried making them? Please share your thoughts and give a star rating if you enjoyed the recipe. Also, let us know what variations you experimented with below! Don’t forget to share your magical creations on social media, so others can join in on the fun!
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Harry Potter Butterbeer Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cupcakes blending butterscotch and cream soda, topped with velvety buttercream, perfect for themed parties or a magical dessert.
Ingredients
- 3 cups (710 ml) butterscotch beer (cream soda works too)
- 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 large 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 and sifted
- 3/4 tsp butter extract
- 1/2 tsp vanilla
- For the Butterscotch Ganache:
- 1/4 cup (42 g) butterscotch chips
- 1 tbsp heavy cream
- 1/2 tbsp honey
Instructions
- Preheat your oven to 350°F (175°C) and line cupcake tins with paper liners.
- Blend the softened butter, light brown sugar, and granulated sugar until fluffy. Add in the eggs, butterscotch beer, vanilla bean paste, butter extract, and melted butterscotch chips. Mix until smooth.
- In another bowl, mix together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet mixture, alternating with buttermilk. Stir until just combined.
- Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for about 18-20 minutes or until a toothpick comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to wire racks to cool completely.
- In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, melted butterscotch chips, butter extract, and vanilla. Mix until fluffy and smooth.
- In a small microwave-safe bowl, combine butterscotch chips and heavy cream. Microwave in 30-second increments, stirring until melted and combined, then stir in honey.
- Once cupcakes are cool, frost them with the butterscotch buttercream. Drizzle with butterscotch ganache and top with extra butterscotch chips for garnish.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week, bringing them to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg