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Harry Potter Butterbeer Cupcakes

Harry Potter Butterbeer Cupcakes

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Unleash your inner wizard with these magical Harry Potter Butterbeer Cupcakes. Soft, fluffy, and topped with butterscotch goodness—try them today!

Ingredients

Scale
  • 3 cups (710 ml) butterscotch beef broth (or cream soda)
  • 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 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
  • 1 1/2 cups (336 g) unsalted butter, softened (for the frosting)
  • 1 cup (170 g) butterscotch chips, melted and slightly cooled (for the frosting)
  • 2 1/4 cups (290 g) powdered sugar, measured then sifted (for the frosting)
  • 3/4 tsp butter extract (for the frosting)
  • 1/2 tsp vanilla (for the frosting)
  • 1/4 cup (42 g) butterscotch chips (for the drizzle)
  • 1 tbsp heavy cream (for the drizzle)
  • 1/2 tbsp honey (for the drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Cream softened butter with sugars until fluffy. Beat in eggs one at a time.
  2. Stir in vanilla bean paste and melted butterscotch chips. Add buttermilk and mix until combined.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet mixture; combine gently.
  4. Fill muffin tins two-thirds full with batter and bake for 15 minutes or until a toothpick comes out clean.
  5. For the buttercream, beat softened butter with melted butterscotch chips and gradually add powdered sugar until smooth. Stir in extracts.
  6. Once cooled, frost cupcakes with buttercream and drizzle with melted butterscotch.

Nutrition