Recipe: Butterbeer Cupcakes

Butterbeer Cupcakes!

My job was having a baking contest this week in the spirit of Christmas and since I didn’t do anything for Thanksgiving (didn’t have enough time) I figured I would join in this time around! As I sat and pondered on what I was going to make, I didn’t want to do something that someone else might bring too since my eye was on the prize. Either way, cookies were out, brownies were too boring, and I despise the taste of mint..except for Thin Mints of course. After reminiscing about my last trip to Universal Studios it hit me….Harry Potter Butterbeer cupcakes!! Trust me when I say these will change your life and if you haven’t had the opportunity to drink the deliciousness that is Butterbeer at Universal (frozen is my favorite), then this might just be the next best thing! I will say this looks like a lot of ingredients but I guarantee you’ll have most of this lying around your house, everything else is pretty easy to find at a grocery store plus with it being the holidays, prices should be lower with sales!

Butterbeer Cupcakes

Cupcake ingredients:

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 stick unsalted butter, softened

1/2 cup white sugar

1/2 cup dark brown sugar, packed

3 large eggs

1 1/2 tsp vanilla

1 tsp butter flavoring

1/2 cup buttermilk

1/2 cup cream soda

Ganache Ingredients:

11 oz of butterscotch chips

1 cup heavy cream

Buttercream Frosting Ingredients:

1 stick unsalted butter, softened

1/3 cup butterscotch ganache

1 tsp vanilla

1 tsp butter flavoring

1/8 tsp salt

16 oz powdered sugar

Splash of milk/cream as needed


Preheat the oven to 350 degrees and line cupcake pans with liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until it is light and fluffy. Add your sugars and beat until they are well combined. Beat your eggs in, one at a time, mixing well after each one, then add the vanilla and butter flavoring.

Alternate adding buttermilk, cream soda, and dry ingredients into your wet until well incorporated. Fill each liner 3/4 full and bake for 15-17 minutes or until the center comes out clean on a toothpick. Cool completely on wire racks.

FullSizeRender (1)

Fluffy baked cupcakes! Apparently I don’t know what 3/4 full is 😉

In a double boiler, combine butterscotch chips and heavy cream and stir until completely combined and smooth. It will be runny but cool to room temperature and it will thicken a little. Fill a squeeze bottle or icing bag with ganache and insert into the center of each cupcake until filling begins to overflow.

For the frosting, cream the butter in a large bowl until fluffy. Add in the ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in the powdered sugar one cup at a time until you reach your desired buttercream consistency. If the icing gets too thick or dry, add milk or cream by the tbsp as needed. Frost your cooled cupcakes and top with a drizzle of butterscotch ganache.

Makes 18 cupcakes


Finished product..they might not look pretty but they taste GOOD!

How do you like your Butterbeer? Frozen or chilled?

Let me know if you try these and what ya think!!

2 thoughts on “Recipe: Butterbeer Cupcakes

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