“I feel like Harry Potter just put liquid luck in my butterbeer before Quidditch practice.”
∼ Jillian Dodd
You are going to love these fluffy cupcakes. They are flavored with a butterbeer reduction, melted butterscotch chips, and vanilla and butter flavor extracts. They are frosted with a butterscotch buttercream and drizzled with a creamy butterscotch ganache….yummmm!! These cupcakes will take you into the “Wizarding World!”.
- They’re so luscious and a perfect treat! The butterbeer syrup and butterscotch chips give them the perfect “butter” flavor!
- They have the best texture….they’re so moist and fluffy!
- The butterscotch frosting is so delectable! Adding the melted butterscotch chips to the whipped butter and confectioners’ sugar makes this frosting so pleasant. The smooth consistency makes piping swirls of frosting a dream!!
- The butterscotch ganache is drool worthy! Drizzling this delicious sauce on top makes for the perfect finish for this yummy delicacy….just saying :)!!
Frequently asked questions:
What can be used instead of butterscotch beer? You can also use cream soda. The taste will be very similar.
Does the butterscotch beer (or cream soda) have to be reduced? Yep!! It deepens the butterbeer flavor in the cupcakes and gives them the greatest taste!
How do I store the cupcakes? Cupcakes can be kept in a airtight container in the refrigerator for up to three days. Allow the cupcakes to come to room temperature before eating.
Tips to achieve the best cupcakes!
Melting the butterscotch chips:
They should be melted and slightly cooled for the batter and the buttercream. Make sure they are completely melted and scarcely warm to the touch. Too warm and you could melt the butter while making the buttercream. If they’re too cool it can cause little clumps of butterscotch chips in the batter and frosting (speaking from experience!).
Make sure all wet ingredients are at room temperature:
This will help your ingredients to mix easily and it will give your cupcakes the best texture!
Make sure to really whip your butter when making the buttercream:
It will become really pale in color and double in size before adding in the melted butterscotch chips or powdered sugar.
Okay, Harry Potter fans, get ready to take a trip to Hogsmeade!!!
Ingredients for Butterbeer Cupcakes:
- 3 cups (24 fluid oz.) butterscotch beer (or cream soda)
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (109 grams) light brown sugar, packed
- ¼ cup (50 grams) granulated white sugar
- 2 eggs, room temperature
- 2 teaspoon vanilla bean paste
- 1 teaspoon butter extract
- 1/3 cup (56 grams) butterscotch chips, melted and slightly cooled
- ½ cup (120 grams) buttermilk, room temperature
- 1 ¾ cups (221 grams) all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Ingredients for Butterscotch Buttercream Frosting:
- 1 ½ cups (339 grams) unsalted butter, softened
- 1 cup (168 grams) butterscotch chips, melted and slightly cooled
- 2 ½ cups (320 grams) powdered sugar, sifted
- ¾ teaspoon butter extract
- ½ teaspoon vanilla
Ingredients for Butterscotch Ganache:
- ½ cup butterscotch chips (84 grams)
- 2 tablespoons heavy cream (28 grams)
- 1 tablespoon honey (21 grams)
For the Butterbeer Cupcakes
Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until it reduces to ½ cup. This will take about 30-40 minutes. Remove from the heat and let it cool slightly before using in the cupcakes.
Preheat oven to 350 degrees. Line 2 standard cupcake pans, with 18 liners (set aside).
In a medium bowl sift the flour, baking powder, baking soda and salt together. Set aside until ready to use.
In a large bowl cream the butter, brown sugar and granulated sugar together with an electric mixer, or a stand mixer, until fluffy, about 2 minutes.
Add the eggs, vanilla bean paste and butter extract and mix until pale in color, about 2 minutes.
Add in the butterbeer reduction and melted (and slightly cooled) butterscotch chips. Mix until combined.
Add in the dry ingredients and buttermilk a little at a time until everything is combined. Mix until the batter is smooth.
Divide the batter evenly between the 18 liners. I like to use an ice cream scoop (it should be about a 1/4 cup of batter).
Bake the cupcakes for 16-18 minutes or until an inserted toothpick comes out clean.
Let the cupcakes cool in the pan(s) for 5 minutes, then transfer them to a cooling rack to cool completely.
For the Butterscotch Buttercream
Add the softened unsalted butter to a large bowl. Whip the butter with an electric mixer until pale in color and fluffy, around 8-10 minutes.
Add in the melted and slightly cooled butterscotch chips and combine. (The chips should be completely melted but just slightly warm to the touch.)
Add in the sifted confectioners’ sugar a cup at a time, and mix until combined.
Lastly, add in the extracts. Mix the frosting until light and fluffy (about 1 more minute).
For the Butterscotch Ganache
Add the butterscotch chips and heavy cream to a microwave safe bowl.
Microwave for 30-45 seconds. Stir to combine the cream and melted butterscotch chips. (Microwave a few seconds longer if needed to completely melt together.)
Add the honey and mix until combined.
If the ganache gets too cold before using, microwave it for 10 seconds to melt it slightly.
Assembling the Cupcakes
Once the cupcakes are completely cooled add the butterscotch buttercream to a large piping bag fitted with a decorative tip. I like to use a large star tip (Wilton 1M).
Pipe a generous amount of frosting onto each cupcake and drizzle the butterscotch ganache over each.
I hope you make these fluffy bites of yumminess! If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you, and see your amazing photos!
These cupcakes are inspired by Ginny @inbloombakery…Thank you!!