Description

Indulge in the enchanting flavors of Harry Potter Butterbeer Cupcakes, a whimsical treat that transports you straight to Hogwarts. These light and fluffy cupcakes are infused with a delightful blend of butterscotch and vanilla, topped with a luscious butterscotch buttercream and drizzled with rich ganache. Perfect for themed parties, movie nights, or just a sweet indulgence, these cupcakes are sure to impress everyone. With their charming appearance and magical taste, they’re ideal for fans of all ages. Follow this easy recipe for a delectable dessert experience that will bring a sprinkle of magic to your kitchen.

Ingredients

Scale

3 cups butterscotch beef broth or cream soda
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated white sugar
2 eggs, at room temperature
2 tsp vanilla bean paste or extract
1 tsp butter extract
1/3 cup butterscotch chips, melted and slightly cooled
1/2 cup buttermilk, at room temperature
1 3/4 cups 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 unsalted butter, softened (for the buttercream)
1 cup butterscotch chips, melted and slightly cooled (for the buttercream)
2 1/4 cups powdered sugar, measured then sifted
3/4 tsp butter extract (for the buttercream)
1/2 tsp vanilla (for the buttercream)
1/4 cup butterscotch chips (for the ganache)
1 tbsp heavy cream (for the ganache)
1/2 tbsp honey (for the ganache)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste and melted butterscotch chips.
In another bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
Spoon the batter into the prepared muffin tin, filling each liner two-thirds full. Bake for 15 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely on a wire rack.
For the butterscotch buttercream: Beat the softened butter until smooth; gradually add powdered sugar and mix until combined. Stir in melted butterscotch chips along with the butter and vanilla extracts until smooth.
Prepare the ganache by melting butterscotch chips with heavy cream and honey in short intervals until smooth.
Frost the cooled cupcakes generously with the butterscotch buttercream and drizzle ganache on top.

Nutrition

Serving Size: 1 cupcake (70g)
Calories: 310
Sugar: 28g
Sodium: 150mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 3g
Cholesterol: 55mg

Keywords: Use room temperature ingredients for best results. Don’t overmix the batter to keep cupcakes light and fluffy. Customize flavors by adding spices like cinnamon or almond extract.