Description
These magical Butterbeer Cupcakes are soft, buttery treats infused with butterscotch beer reduction, topped with a rich butterscotch buttercream and a golden ganache drizzle. Inspired by the wizarding world of Harry Potter, they’re perfect for parties, movie nights, or any time you want a little edible enchantment.
Ingredients
For the Cupcakes:
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3 cups butterscotch beer or cream soda (reduced to 1/2 cup)
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1/2 cup unsalted butter, softened
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1/2 cup packed light brown sugar
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1/4 cup granulated white sugar
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2 eggs, at room temperature
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2 tsp vanilla bean paste or extract
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1 tsp butter extract
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1/3 cup melted butterscotch chips, slightly cooled
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1/2 cup buttermilk, at room temperature
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1 3/4 cups all-purpose flour, sifted
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1 1/2 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp salt
For the Butterscotch Buttercream:
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1 1/2 cups unsalted butter, softened
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1 cup melted butterscotch chips, slightly cooled
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2 1/4 cups powdered sugar, sifted
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3/4 tsp butter extract
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1/2 tsp vanilla extract
For the Ganache Drizzle:
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1/4 cup butterscotch chips
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1 tbsp heavy cream
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1/2 tbsp honey
Instructions
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In a saucepan, simmer the butterscotch beer or cream soda until reduced to 1/2 cup (20–30 minutes). Let it cool.
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Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with cupcake liners.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter with both sugars until fluffy (2 minutes).
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Add eggs, vanilla, and butter extract. Mix until combined.
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Stir in cooled butterbeer reduction and melted butterscotch chips.
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Alternate adding dry ingredients and buttermilk, mixing until smooth.
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Fill cupcake liners 2/3 full. Bake for 14–18 minutes. Cool completely.
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For the frosting: whip butter for 5–10 minutes until very fluffy. Add melted butterscotch, then slowly incorporate powdered sugar, butter extract, and vanilla. Whip until smooth.
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For the ganache: microwave chips, cream, and honey until smooth (30–45 sec). Stir and cool slightly. Drizzle over frosted cupcakes.
Notes
Use cream soda if butterscotch beer is unavailable.
Room temperature ingredients blend more evenly.
Don’t overfill liners to prevent overflow.
Add more cream if the ganache is too thick.
Unfrosted cupcakes freeze well for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American