Harry Potter Butterbeer Cupcakes: A Magical Treat for Every Potterhead
For fans of J.K. Rowling’s iconic Harry Potter series, the magical world is more than just a collection of books and films – it’s an experience filled with wonder, adventure, and, of course, incredible food and drink. One of the most famous beverages in the wizarding world is Butterbeer, a frothy, sweet concoction enjoyed by witches and wizards of all ages at the Three Broomsticks Inn. The drink is known for its rich, buttery flavor with hints of butterscotch and a comforting sweetness that makes it a fan favorite.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Butterbeer Cupcakes:
- 3 cups (710 ml) butterscotch beer (or cream soda as an alternative) – This ingredient is the star of the show! The butterscotch beer (or cream soda) provides the signature flavor that makes these cupcakes taste just like the famous drink. The butterscotch beer is reduced into a syrup to concentrate its sweet and caramel-like flavor, ensuring that the cupcakes are full of rich, butterscotch goodness.
- 1/2 cup (112 g) unsalted butter, softened – Butter is essential for adding richness and flavor to the cupcakes. Using unsalted butter gives you more control over the sweetness of the finished product.
- 1/2 cup (110 g) light brown sugar, packed – Brown sugar adds warmth and depth to the cupcakes, enhancing the butterscotch flavor and contributing to the moist texture.
- 1/4 cup (50 g) granulated white sugar – White sugar helps to balance the sweetness and lightens the texture of the cupcakes.
- 2 eggs, at room temperature – Eggs bind the ingredients together and contribute to the cupcakes’ moist texture.
- 2 tsp vanilla extract – Vanilla complements the butterscotch flavor, adding depth and richness to the cake.
- 1 tsp butter extract – Butter extract strengthens the buttery taste in the cupcakes, making them even more indulgent.
- 1/3 cup (56 g) butterscotch chips, melted and slightly cooled – Butterscotch chips provide an extra boost of flavor and richness to the cupcakes.
- 1/2 cup (120 ml) buttermilk, at room temperature – Buttermilk helps to tenderize the cake and ensures it rises to the perfect texture.
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled, then sifted – Sifting the flour ensures a light and smooth batter.
- 1 1/2 tsp baking powder – Baking powder is essential for making the cupcakes rise and become light and fluffy.
- 1/4 tsp baking soda – Baking soda balances the acidity of the buttermilk and helps the cupcakes achieve the right texture.
- 1/2 tsp salt – Salt enhances the flavor and helps balance the sweetness of the other ingredients.
For the Butterscotch Buttercream:
- 1 1/2 cups (336 g) unsalted butter, softened – Just like in the cupcakes, butter is key to creating a smooth, creamy, and flavorful buttercream.
- 1 cup (170 g) butterscotch chips, melted and slightly cooled – The butterscotch chips add a rich flavor to the frosting, making it silky and indulgent.
- 2 1/4 cups (290 g) powdered sugar, measured and sifted – Powdered sugar sweetens the buttercream and helps create a smooth, spreadable texture.
- 3/4 tsp butter extract – This extract enhances the buttery flavor in the frosting and makes it extra creamy.
- 1/2 tsp vanilla extract – Vanilla balances the richness of the frosting, ensuring the butterscotch flavor is well-rounded.
For the Butterscotch Ganache Drizzle:
- 1/4 cup (42 g) butterscotch chips – Butterscotch chips are the key to creating the ganache, giving it a smooth, creamy texture and an indulgent flavor.
- 1 tbsp heavy cream – Heavy cream ensures that the ganache is smooth and pourable.
- 1/2 tbsp honey – Honey adds sweetness and helps create a glossy finish for the ganache.
These ingredients come together to create a cupcake that’s as decadent and magical as the Butterbeer itself. With the right balance of flavors and textures, these cupcakes are sure to impress anyone who tries them.
Instructions
For the Butterbeer Cupcakes:
Start by reducing the butterscotch beer (or cream soda) into a syrup. Pour the butterscotch beer into a large pot and bring it to a simmer over medium heat. Allow it to cook for 20-30 minutes, stirring occasionally, until it has reduced by half. This concentrates the flavor, making the cupcakes taste just like the magical beverage. Once reduced, remove the syrup from the heat and set it aside to cool slightly.
Preheat your oven to 350°F (175°C) and line two standard cupcake pans with paper liners.
In a medium-sized bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Sifting the flour ensures the dry ingredients are well-mixed, preventing lumps in your batter.
In a separate large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Use an electric mixer or stand mixer to beat the mixture for 1-2 minutes. This step is essential for creating light, airy cupcakes.
Add the eggs, one at a time, beating well after each addition. Continue mixing until the batter becomes pale and fluffy. Then, add the vanilla and butter extract, mixing until fully combined.
Next, slowly add the reduced butterscotch beer syrup and melted butterscotch chips to the batter. Mix until the ingredients are fully incorporated, and the batter is smooth and well-blended.
In alternating increments, add the dry ingredients and buttermilk to the batter, mixing until just combined after each addition. Be careful not to overmix, as this could result in dense cupcakes. Once the batter is smooth, divide it evenly between the cupcake liners, filling each about two-thirds full.
Bake the cupcakes for 14-18 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cupcakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
For the Butterscotch Buttercream:
While the cupcakes are cooling, prepare the butterscotch buttercream. Start by whipping the softened butter with an electric mixer until it’s light and fluffy, which should take about 5 minutes. Then, slowly add the melted butterscotch chips, mixing until well combined.
Gradually add the sifted powdered sugar, about one cup at a time, mixing thoroughly after each addition. Once all the powdered sugar is incorporated, add the butter extract and vanilla extract, and continue to mix until the frosting is smooth and fluffy.
For the Butterscotch Ganache:
To make the butterscotch ganache, combine the butterscotch chips and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave in 10-second intervals, stirring until smooth and glossy. Stir in the honey to give the ganache a perfect finish. If the ganache cools and thickens too much, warm it up in the microwave for a few seconds to make it easier to drizzle.
Assembling the Cupcakes:
Once the cupcakes have cooled completely, it’s time to assemble. Use a piping bag with a decorative tip to pipe a generous swirl of butterscotch buttercream onto each cupcake. The frosting should be thick and fluffy, creating a mound on top of each cupcake.
Drizzle the butterscotch ganache over the buttercream, letting it cascade down the sides. This adds a glossy, indulgent touch and brings the cupcakes to life.
Notes
- Substitute Ingredients: If butterscotch beer is unavailable, you can use cream soda as a substitute. Both provide that signature butterscotch flavor that makes these cupcakes so special. If you prefer, you can also try using caramel chips in place of butterscotch chips.
- Flavor Variations: Experiment with other extracts like hazelnut or caramel to personalize the flavor of these cupcakes. Adding a pinch of cinnamon or nutmeg can also introduce a touch of warmth and complexity.
- Serving Suggestions: These cupcakes are perfect for any Harry Potter themed event, birthday party, or simply as a treat for yourself. Serve them alongside a glass of cold cream soda for a complete magical experience.
- Storage: Store these cupcakes in an airtight container at room temperature for up to 3 days. You can also refrigerate them for longer storage, but be sure to let them come to room temperature before serving.