Butterbeer Cupcakes are a delightful treat that transports you straight to the wizarding world. The magical confections feature a moist cupcake filled with a rich butterscotch ganache and topped with a creamy frosting that’s sure to enchant any dessert lover.
Using high-quality butterscotch chips really enhances the flavor, so don’t skimp here. If you’re in a pinch, you can substitute the buttermilk with regular milk mixed with a bit of vinegar or lemon juice. For those who might have allergies, consider using dairy-free butter and milk alternatives to make the cupcakes more accessible while still keeping that delicious flavor.
Muffins & Cupcakes
Butterbeer Cupcakes Recipe
Ingredients
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 1 teaspoon butter flavoring
- 1/2 cup buttermilk
- 1/2 cup cream soda pop
- 1 (11 ounce) package butterscotch chips
- 1 cup heavy cream
- 1/2 cup unsalted butter, softened
- 1/3 cup butterscotch ganache
- 1 teaspoon vanilla
- 1 teaspoon butter flavoring
- 1/8 teaspoon salt
- 1 (16 ounce) package powdered sugar
- splash milk (as needed) or cream (as needed)
Instructions
- Preheat the oven to 350 degrees and line cupcake pans with paper liners.
- In a bowl, combine 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt, then set aside.
- In a large bowl, cream 1/2 cup unsalted butter until light and fluffy. Add 1/2 cup granulated sugar and 1/2 cup dark brown sugar, beating until well-combined.
- Beat in 3 large eggs, one at a time, mixing well after each addition. Then, mix in 1 1/2 teaspoons vanilla and 1 teaspoon butter flavoring.
- Alternately add the buttermilk and 1/2 cup cream soda pop into the dry ingredients in batches; mix until fully incorporated.
- Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes, or until a tester inserted in the center comes out clean and the cupcake springs back to the touch.
- Cool completely on wire racks.
- For the butterscotch filling, set up a double boiler by placing a heat-proof bowl over a pot of simmering water. Combine 1 (11 ounce) package butterscotch chips and 1 cup heavy cream and stir until completely smooth. Allow to cool to room temperature.
- Fill a squeeze bottle with the ganache and insert it into the center of each cupcake, squeezing until the filling begins to overflow.
- For the buttercream frosting, cream 1/2 cup unsalted butter in a large bowl until light and fluffy. Add in the prepared ganache, 1 teaspoon vanilla, 1 teaspoon butter flavoring, and 1/8 teaspoon salt; mix until combined.
- Beat in 1 (16 ounce) package powdered sugar, 1 cup at a time, until reaching the desired consistency. Add milk or cream by the tablespoon as needed to achieve the right texture.
- Frost the cooled cupcakes and top with a drizzle of butterscotch ganache.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: