butterbeer cupcakes

A delicious and fun Butterbeer Cupcakes recipe inspired by Butterbeer from the Harry Potter Books and Movies! Butterscotch Cream Soda cupcakes that are filled with creamy butterscotch whipped cream and topped with fluffy Cream Soda Vanilla buttercream frosting!

Harry Potter Butterbeer Cupcakes

Butter,

Teaspoons Vanilla Extract

Cream Soda

Cups Powdered Sugar

Caramel Ice Cream Topping, optional

Vanilla Cake Mix, I use Betty Crocker

Box Butterscotch Instant Pudding

Eggs

Cup Cream Soda

Cup Heavy Whipping Cream

Tablespoon Butterscotch Instant Pudding

Sugar

Add the eggs to a mixing bowl or...

Add the eggs to a mixing bowl or the bowl of a stand mixer. Beat the eggs for 1-2 minutes.

Place the cake mix, the box of Instant...

Place the cake mix, the box of Instant Butterscotch Pudding, melted butter, and cream soda. Beat the mixture on low until everything is moistened, then turn the mixer to medium speed for about two minutes.

Place cupcake liners in a muffin pan and...

Place cupcake liners in a muffin pan and preheat your oven to 325 degrees. Add approximately 3 tablespoons of batter to each cup.

Bake the cupcakes for 13-18 minutes. The cupcakes...

Bake the cupcakes for 13-18 minutes. The cupcakes are done when a toothpick inserted comes out clean.

Whip the heavy cream, Butterscotch instant pudding, and...

Whip the heavy cream, Butterscotch instant pudding, and sugar until light and fluffy. You can do this with a hand mixer, stand mixer, or in a blender.

Add the softened butter to a mixing bowl...

Add the softened butter to a mixing bowl or stand mixer. Beat for 1-2 minutes. Measure in the vanilla extract and beat again.

Add the powdered sugar, one cup at a...

Add the powdered sugar, one cup at a time, mixing in between.

Add the cream soda, one tablespoon at a...

Add the cream soda, one tablespoon at a time until your frosting is nice and creamy and ready to be piped on the cupcakes.

Remove the centers of the cupcakes using a...

Remove the centers of the cupcakes using a knife or a cupcake corer.

Put the Butterscotch Whipped Cream in a piping...

Put the Butterscotch Whipped Cream in a piping bag or gallon ziplock bag. Cut off the end of the bag and pipe the cream into the center of each cupcake.

Add the Vanilla Cream Soda Buttercream to a...

Add the Vanilla Cream Soda Buttercream to a piping bag with a large star tip, and pipe the frosting onto the cupcakes using a swirling motion.

Drizzle some caramel ice cream topping on top,...

Drizzle some caramel ice cream topping on top, if desired.

These Harry Potter Butterbeer Cupcakes will cast a spell on your taste buds and leave you in a state of geeky bliss! Loaded with delicious flavors of toffee, butterscotch, caramel, and vanilla.

all-purpose flour

brown sugar

baking soda

baking powder

salt

eggs

vegetable oil

imitation butter extract

vanilla extract

buttermilk

cream soda

Heath Toffee Bits (not the ones with chocolate)

butterscotch chips

heavy cream

instant pudding mix (dry)

sugar

tsp imitation butter extract

lightning bolt sprinkles

Preheat oven to 350 degrees F.

Line cupcake pan with liners.

Combine flour, sugar, baking soda, baking powder, and salt in a medium sized bowl and stir with a whisk until well mixed and smooth.

In a large bowl or stand mixer fitted with a whisk attachment, beat together the eggs, oil, extracts, and buttermilk.

Beat in the dry ingredients and the cream soda, alternating between the two until batter is smooth.

Mix in the toffee bits.

Add 1/4 cup batter to each cupcake liner and bake for 18-22 minutes.

Remove from oven and transfer to a cooling rack to cool. Bake remaining cupcakes.

Meanwhile, make the sauce by placing the butterscotch chips in a small metal bowl and heating the heavy cream in a small saucepan over medium heat.

Bring cream to a simmer, then pour it over the butterscotch chips. Let set for 3-4 minutes.

After time has passed, whisk cream and chips together until a rich sauce forms. Transfer to the fridge to cool and thicken for about 30 minutes.

Prepare frosting by combining all ingredients in a large bowl or stand mixer fitted with a whisk attachments and beat on medium-high for about 3-4 minutes until a light and fluffy frosting forms. Transfer frosting to a pastry frosting bag or to a dessert decorating tool.

Remove sauce from the fridge, roll out a piece of wax paper on a flat surface, dip the tops of the cupcakes in the sauce and place on the wax paper and let set for 15 minutes.

Place each cupcake in a second liner to cover up the stickiness.

Pipe frosting onto the cupcakes and finish with sprinkles.

Cupcakes:

https://content.jwplatform.com/videos/Vz041nD5.mp4

These Harry Potter Butterbeer Cupcakes will cast a spell on your taste buds and leave you in a state of geeky bliss!

These moist butterbeer cupcakes are flavored with butter and rum extracts and topped with butterscotch sauce and a sorting hat. Take a bite and it will tell you which Hogwarts house you belong to!

Sorting Hat Butterbeer Cupcakes

unsalted butter

(100 grams) dark brown sugar, packed

(120 milliliters) heavy cream

tsp salt

tsp vanilla extract

tsp rum flavored extract

(240 milliliters) milk

tsp vinegar

+ 2 tbsp (120 grams) canola or vegetable oil

tsp butter flavored extract

(200 grams) dark brown sugar, packed

(230 grams) all purpose flour

tsp baking powder

tsp baking soda

cinnamon

(220 grams) unsalted butter, room temp

milk

Red, yellow, green, and purple gel food coloring

tbsp butterscotch sauce

chocolate sandwich cookies***

oz dark chocolate

tsp canola or vegetable oil

In a saucepan, melt the butter over medium heat.

Once melted, mix in the brown sugar and heavy cream. Bring the mixture to a simmer and let it bubble for 6 minutes.

Remove from heat and mix in the salt, vanilla, and rum extract. It should look thin, dark, and slightly translucent.

Pour into a glass and allow it to cool at room temperature while we make the cupcakes.

Butterscotch Sauce

Preheat the oven to 350F and line a cupcake tin with 12 paper liners.

In a measuring glass, combine the milk and vinegar and set aside.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large mixing bowl, whisk together the oil, sugar, and extracts. It should be clumpy like wet sand.

Mix in 1/2 of the milk mixture, followed by half of the dry ingredients. Once smooth, mix in the rest of the milk, again followed by the rest of the dry ingredients. The batter should be fairly thin, but not watery.

Pour the batter into each cupcake liner, filling about 3/4 full. Bake for 15-18 minutes or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the cupcakes to cool inside the pan for about 10 minutes, then transfer to a cooling rack to cool completely.

Butterbeer Cupcakes

In a large bowl using a hand or stand mixer with the whisk attachment, combine the butter with 1 cup of powdered sugar.

Once smooth, continue to mix in the powdered sugar one cup at a time. When the mixture becomes too thick, mix in one tablespoon of milk.

After all of the sugar is mixed in, add the vanilla and salt.

Now have 4 separate bowls ready, filling each with 3 tablespoons of buttercream. Color each bowl with the individual house colors &#8211; red for Gryffindor, green for Slytherin, purple for Ravenclaw, and yellow for Hufflepuff.

To the rest of the buttercream, mix in two tablespoons of the cooled butterscotch sauce and set aside.

Buttercream

Split the cookies in half and remove the cream filling. Arrange the cookies, frosting side up, on a plate.

Pipe the individual buttercream colors onto the cookies (each house gets 3 cookies), making a tall witch hat shape. Do so using a round piping tip, or a ziplock bag with a corner snipped off.

Place the hats into the freezer to chill firm, about 30 minutes.

When it gets close to the 30 minute mark, melt the chocolate and oil in a heat-safe container (preferably a 2 cup measuring glass) in the microwave. Heat in 30 second intervals, stirring between each time, until smooth. Allow it to cool for about 5-10 minutes.

When the hats are firm, coat each one in chocolate. My preferred method is to stick a toothpick into the button of the hat. Then, tilt the container of chocolate so that it pools to one side. Dunk the hat into the chocolate and twirl to coat it all around. Lift it out and tap off any excess. Then, stick the toothpick into the bottom of a cardboard box so that the hat can dry without disrupting the bottom (see picture in post for reference).

Otherwise, dunk the hats using a fork and place onto a plate to dry. Chill the hats for about 15 minutes to allow the chocolate to set.

Pipe the butterscotch buttercream onto each cooled cupcake. Top with a drizzle of butterscotch sauce, followed by a sorting hat.

Now take a bite to join your Hogwarts house!

Top 3 butterbeer cupcakes recipes from across the web

The most viewed butterbeer cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Harry Potter Butterbeer Cupcakes

Harry Potter Butterbeer Cupcakes

Sorting Hat Butterbeer Cupcakes

Top 3 butterbeer cupcakes recipes from across the web

The most viewed butterbeer cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Harry Potter Butterbeer Cupcakes

Harry Potter Butterbeer Cupcakes

Sorting Hat Butterbeer Cupcakes

The most viewed butterbeer cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine