Harry Potter Butterbeer Cupcakes (Print Version)
Soft cupcakes with butterbeer flavor, creamy butterscotch frosting, and rich ganache, inspired by wizarding delights.
# Ingredients:
→ Butterbeer Cupcakes
01 -
3 cups (710 ml) butterscotch beer or cream soda
02 -
1/2 cup (112 g) unsalted butter, softened
03 -
1/2 cup (110 g) light brown sugar, packed
04 -
1/4 cup (50 g) granulated white sugar
05 -
2 eggs, at room temperature
06 -
2 tsp vanilla bean paste or extract
07 -
1 tsp butter extract
08 -
1/3 cup (56 g) butterscotch chips, melted and slightly cooled
09 -
1/2 cup (120 ml) buttermilk, at room temperature
10 -
1 3/4 cups (219 g) all-purpose flour, sifted
11 -
1 1/2 tsp baking powder
12 -
1/4 tsp baking soda
13 -
1/2 tsp salt
→ Butterscotch Buttercream
14 -
1 1/2 cups (336 g) unsalted butter, softened
15 -
1 cup (170 g) butterscotch chips, melted and slightly cooled
16 -
2 1/4 cups (290 g) powdered sugar, sifted
17 -
3/4 tsp butter extract
18 -
1/2 tsp vanilla
→ Butterscotch Ganache Drizzle
19 -
1/4 cup (42 g) butterscotch chips
20 -
1 tbsp heavy cream
21 -
1/2 tbsp honey
# Directions:
01 -
Simmer butterscotch beer or cream soda over medium heat until reduced to 1/2 cup. Let it cool slightly before use.
02 -
Preheat the oven to 350°F (175°C). Line two 12-cup cupcake pans with liners.
03 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
04 -
In a large bowl, cream the softened butter, brown sugar, and granulated sugar with a mixer until fluffy, about 1-2 minutes.
05 -
Add eggs, vanilla, and butter extract to the creamed mixture. Mix until pale in color, about 1-2 minutes.
06 -
Add the butterbeer reduction, melted butterscotch chips, and buttermilk alternately with the dry ingredients. Mix until smooth.
07 -
Divide the batter evenly between the 24 cupcake liners, filling each about 2/3 full.
08 -
Bake for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
09 -
Whip softened butter until pale and fluffy, about 5-10 minutes. Mix in melted butterscotch chips, followed by powdered sugar in batches. Add butter extract and vanilla, and mix until light and fluffy.
10 -
Microwave butterscotch chips and heavy cream for 30-45 seconds. Stir to combine. Add honey, and microwave again for 5-10 seconds if needed.
11 -
Pipe butterscotch buttercream onto cooled cupcakes using a decorative piping tip. Drizzle with butterscotch ganache.