Harry Potter Butterbeer Cupcakes
If you’ve ever dreamed of sipping a frothy mug of butterbeer in Hogsmeade, these cupcakes are the next best thing.
Print
Pin
Servings: 24 cupcakes
Ingredients
Cupcakes:
- 3 cups butterbeer or cream soda
- ½ cup unsalted butter softened
- ½ cup packed light brown sugar
- ¼ cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp butter extract
- ⅓ cup melted butterscotch chips
- ½ cup buttermilk
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Frosting:
- 1½ cups unsalted butter softened
- 1 cup melted butterscotch chips
- 2¼ cups powdered sugar
- ¾ tsp butter extract
- ½ tsp vanilla extract
Ganache:
- ¼ cup butterscotch chips
- 1 tbsp heavy cream
- ½ tbsp honey
Instructions
- Preheat oven to 350°F. Line 24 cupcake wells with liners.
- Simmer the soda until reduced to ½ cup. Cool.
- Cream butter and sugars. Add eggs, vanilla, and butter extract.
- Stir in cooled butterbeer reduction and melted butterscotch chips.
- Add flour mixture and buttermilk in batches. Mix until smooth.
- Fill liners ⅔ full. Bake 14–18 minutes. Cool completely.
- For frosting: beat butter until fluffy, mix in butterscotch, sugar, and extracts.
- For ganache: melt chips and cream, then stir in honey.
- Pipe frosting on cooled cupcakes. Drizzle with ganache.