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Harry Potter Butterbeer Cupcakes

Delicious cupcakes inspired by the Harry Potter series, featuring the sweet flavors of butterscotch and cream soda, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American, Themed
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 3 cups butterscotch beer (cream soda will work also)
  • 1/2 cup unsalted butter, softened Make sure butter is at room temperature
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated white sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla bean paste or extract
  • 1 tsp butter extract
  • 1/3 cup butterscotch chips, melted and slightly cooled
  • 1/2 cup buttermilk, at room temperature
  • 1 3/4 cups 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 unsalted butter, softened
  • 1 cup butterscotch chips, melted and slightly cooled
  • 2 1/4 cups powdered sugar, measured then sifted
  • 3/4 tsp butter extract
  • 1/2 tsp vanilla
For the Butterscotch Ganache
  • 1/4 cup butterscotch chips
  • 1 tbsp heavy cream
  • 1/2 tbsp honey

Method
 

For the Butterbeer Cupcakes
  1. Pour the butterscotch beer or cream soda into a large pot.
  2. Simmer over medium heat until it reduces to 1/2 cup (this will take about 20-30 minutes).
  3. Let it cool. Preheat the oven to 350°F and line 2 cupcake pans with liners.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
  6. Add the eggs, vanilla, and butter extract. Mix until the mixture is pale.
  7. Add the cooled butterbeer reduction and melted butterscotch chips, then mix.
  8. Gradually add the dry ingredients and buttermilk until well combined.
  9. Divide the batter among the cupcake liners, filling them about 2/3 of the way full.
  10. Bake for 14-18 minutes or until a toothpick comes out clean.
  11. Cool in the pans for 5 minutes before transferring to a cooling rack.
For the Butterscotch Buttercream
  1. Whip the softened butter until fluffy.
  2. Add the melted butterscotch chips and combine.
  3. Gradually add the powdered sugar until well mixed.
  4. Add the butter extract and vanilla, mixing until fluffy.
For the Butterscotch Ganache
  1. In a microwave, heat the butterscotch chips and heavy cream for 30-45 seconds.
  2. Stir until combined, then mix in honey. Reheat if needed.
Assembling
  1. Pipe the buttercream onto the cooled cupcakes and drizzle with the butterscotch ganache.

Notes

Make sure your butter and buttermilk are at room temperature for a smooth batter. Don't skip reducing the butterscotch beer, as it intensifies the flavor. Be careful not to overmix the batter after adding the dry ingredients to keep the cupcakes light and fluffy.