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Harry Potter Butterbeer Cupcakes

Magical Harry Potter Butterbeer Cupcakes for a Sweet Treat

Indulge in these Harry Potter Butterbeer Cupcakes, a whimsical treat flavored with butterscotch and topped with buttercream and ganache.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 3 cups Butterscotch Beer Substitute with cream soda if needed.
  • 1/2 cup Unsalted Butter Use at room temperature.
  • 1/2 cup Light Brown Sugar Can swap for dark brown sugar.
  • 1/4 cup Granulated Sugar
  • 2 pcs Eggs Use room temperature eggs.
  • 2 tsp Vanilla Bean Paste/Extract Pure vanilla extract works as an alternative.
  • 1 tsp Butter Extract This is optional.
  • 1/3 cup Butterscotch Chips Melted and slightly cooled.
  • 1/2 cup Buttermilk Substitute with whole milk mixed with vinegar.
  • 1 3/4 cups All-Purpose Flour Spoon and level for accurate measurement.
  • 1 1/2 tsp Baking Powder Ensure freshness.
  • 1/4 tsp Baking Soda Ensure freshness.
  • 1/2 tsp Salt Kosher salt can be used as a substitute.
For the Buttercream
  • 1 1/2 cups Unsalted Butter Very soft for easier mixing.
  • 1 cup Butterscotch Chips Melted.
  • 2 1/4 cups Powdered Sugar Sift to avoid lumps.
  • 3/4 tsp Butter Extract
  • 1/2 tsp Vanilla
For the Ganache
  • 1/4 cup Butterscotch Chips Ensure complete melting.
  • 1 tbsp Heavy Cream
  • 1/2 tbsp Honey Corn syrup can be substituted.

Equipment

  • Mixing bowl
  • electric mixer
  • Saucepan
  • cupcake pans
  • Whisk
  • microwave-safe bowl
  • Wire rack

Method
 

Step-by-Step Instructions for Harry Potter Butterbeer Cupcakes
  1. Step 1: Prepare Butterbeer Reduction - In a saucepan, bring 3 cups of butterscotch beer to a gentle simmer. Reduce until thickened to about 1/2 cup, about 20-30 minutes.
  2. Step 2: Preheat Oven - Preheat your oven to 350°F (175°C) and prepare cupcake pans with liners.
  3. Step 3: Mix Dry Ingredients - In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Step 4: Cream Butter and Sugars - Beat together unsalted butter, light brown sugar, and granulated sugar until fluffy.
  5. Step 5: Add Eggs and Extracts - Mix in eggs, vanilla bean paste, and butter extract.
  6. Step 6: Incorporate Reduction and Butterscotch Chips - Stir in the cooled butterbeer reduction and melted butterscotch chips.
  7. Step 7: Combine Mixtures - Gradually mix in the dry ingredients, alternating with buttermilk until just combined.
  8. Step 8: Fill Cupcake Liners - Fill cupcake liners about 2/3 full with batter.
  9. Step 9: Bake - Bake for 14-18 minutes until a toothpick comes out clean.
  10. Step 10: Cool - Let cool for about 5 minutes, then transfer to a wire rack.
  11. Step 11: Prepare Buttercream - Whip butter, gradually add melted butterscotch chips, powdered sugar, and extracts until fluffy.
  12. Step 12: Make Ganache - Combine butterscotch chips and cream, heat until melted, then stir in honey.
  13. Step 13: Assemble Cupcakes - Frost cooled cupcakes with buttercream and drizzle with ganache.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 40mgIron: 1mg

Notes

Ensure butterscotch chips are fully melted and slightly cooled before adding to batter. Allow cupcakes to cool completely before frosting.

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