Harry Potter Butterbeer Cupcakes
Delicious soft cupcakes infused with butterscotch and cream soda, topped with creamy buttercream frosting and drizzled with warm butterscotch sauce, perfect for family gatherings or themed parties.
Servings: 12 cupcakes
Calories: 250kcal
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour The foundation of your cupcakes, providing a soft and tender crumb.
- 0.5 teaspoon baking soda Aiding in the rise, resulting in a light and fluffy texture.
- 0.5 teaspoon baking powder Ensuring your cupcakes rise perfectly.
- 0.25 teaspoon salt Enhancing all the flavors in the batter.
- 0.5 cup unsalted butter, softened Contributing to the rich, buttery flavor.
- 0.75 cup brown sugar Adding moisture and a deep, caramel-like sweetness.
- 2 large eggs For binding the ingredients and providing structure.
- 1 teaspoon vanilla extract Infusing the batter with aromatic warmth.
- 0.5 teaspoon butter extract (optional) A richer flavor profile that complements the butteriness.
- 0.5 cup cream soda The secret ingredient that brings the magical Butterbeer taste.
- 0.5 cup butterscotch pudding or butterscotch whipped filling Enhancing flavor and moisture.
For the Frosting
- 0.5 cup unsalted butter, softened A luscious base for the frosting.
- 0.25 cup butterscotch sauce A decadent swirl in the frosting.
- 0.5 teaspoon vanilla extract For an irresistible flavor boost.
- 0.25 teaspoon butter extract (optional) For an extra flavor kick.
- 2-2.5 cups powdered sugar Sweetening the frosting into a thick, spreadable consistency.
- 2 tablespoons heavy cream Making the frosting creamy and dreamy.
- extra sauce butterscotch or caramel sauce For drizzling on top of the frosted cupcakes.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake tin with 12 liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a larger bowl, cream the softened butter and brown sugar together until fluffy and light.
- Beat in the eggs, vanilla extract, and optional butter extract until smooth.
- Gradually alternate adding the dry ingredients and cream soda to the butter mixture until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
Baking
- Bake for 16-18 minutes, or until a toothpick inserted comes out clean.
Cooling and Filling
- Let cupcakes cool completely before removing them from the pan.
- Scoop out a small portion from the center of each cupcake and fill with butterscotch pudding or whipped filling.
Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Add butterscotch sauce, vanilla extract, and optional butter extract.
- Gradually incorporate powdered sugar and heavy cream until light and fluffy.
- Pipe frosting on top of each filled cupcake and drizzle with extra butterscotch or caramel sauce.
Notes
Use freshly made butterscotch pudding for enhanced flavor. Ensure butter is at room temperature for easy mixing. Optionally fold mini chocolate chips or toffee bits into the batter for added texture. Allow cupcakes to cool completely before frosting.