Best 6 Butterbeer Cupcakes Recipes

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Step into the enchanting world of Harry Potter with these magical butterbeer cupcakes. Indulge in the sweet and creamy flavor of butterbeer, perfectly captured in a fluffy cupcake that will transport you to the wizarding world. Whether you're a dedicated Potterhead or simply a fan of delicious treats, these cupcakes promise an unforgettable culinary experience. Embrace the magic and embark on a delightful journey of flavors and textures that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERBEER CUPCAKES



BUTTERBEER CUPCAKES image

Categories     Dessert     Bake     Cupcake     Phyllo/Puff Pastry Dough

Yield 18

Number Of Ingredients 24

For the cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream
For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring. . Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks. . For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow. . For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

BUTTERBEER CUPCAKES



Butterbeer Cupcakes image

I haven't made these, but stashing it here for safekeeping. This was created by Amybites blog site here: http://amybites.com/?p=623 . It's worth the read and seems overwhelming a sound recipe.

Provided by gailanng

Categories     Dessert

Time 45m

Yield 18 cupcakes

Number Of Ingredients 21

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)

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
  • In a large bowl, cream the butter until light and fluffy. Add your sugars and beat until well-combined. Beat in the eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
  • Alternately add in the buttermilk and cream soda into the dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
  • For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
  • For buttercream frosting: Cream butter in a large bowl until light and fluffy. Add in the prepared ganache, vanilla, butter flavoring and salt and mix until well combined. Beat in powdered sugar, 1 cup at a time, until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

Nutrition Facts : Calories 439.4, Fat 21.1, SaturatedFat 14, Cholesterol 76.5, Sodium 157.1, Carbohydrate 59.9, Fiber 0.4, Sugar 48.3, Protein 3.5

BUTTERBEER CUPCAKES



Butterbeer Cupcakes image

I don't really want to take credit for this recipe; it is all over the internet! However, I did change up the ingredients to my liking in the case of how much brown sugar and vanilla are used. If you don't like really sweet frosting, go easy on the powdered sugar part. I am not a fan of super sweet frosting, but I did find it...

Provided by Monica H

Categories     Desserts

Time 1h20m

Number Of Ingredients 21

2 c flour
1 1/2 tsp baking powder
1 tsp baking soda
just a pinch of salt
1 stick unsalted butter, softened
1 1/4 c dark brown sugar
3 eggs
2 1/4 tsp vanilla extract
1 tsp butter extract
1/2 c buttermilk
1/2 c cream soda
BUTTERSCOTCH GANACHE
11 oz butterscotch chips
1 c heavy whipping cream
BUTTERSCOTCH BUTTERCREAM
6 Tbsp unsalted butter, softened
1 c butterscotch ganache (after you make it from ingredients above)
1 1/4 tsp vanilla extract
1 tsp butter flavoring
just a pinch of salt
3 c powdered sugar

Steps:

  • 1. Preheat oven to 350 and set-up a cupcake pan with cupcake liners.
  • 2. Sift together flour, baking powder, baking soda, and salt in a bowl; set aside.
  • 3. In a separate bowl, using a mixer, beat butter and brown sugar until it is creamed together. Add the eggs one at a time, beat some more after every one. Add vanilla and butter flavoring and beat until well incorporated.
  • 4. This is a good method to make the cupcakes turn out fluffy. Have at your side the buttermilk and cream soda ready to go...
  • 5. Fold in 1/3 of the flour mixture. Then fold in buttermilk.
  • 6. Fold in 1/3 more of the flour mixture, then fold in the cream soda. Finally, fold in the remaining 1/3 of the flour mixture.
  • 7. Spoon mixture into cupcake liners; fill them just over 3/4 full. Bake about 18 minutes, or until cupcakes are springy, and toothpick from center comes out clean. Transfer cupcakes out of pan and let them cool completely.
  • 8. Now make your ganache: In a saucepan on low heat, melt the butterscotch chips and heavy whipping cream, stirring occasionally. When it is all melted, pour mixture into another container, and place somewhere out of the way to cool it (like in the fridge).
  • 9. Now make your butterscotch buttercream: In a mixing bowl, beat together all ingredients except for powdered sugar. Slowly add in powdered sugar and taste. If it is sweet enough for you, then stop adding more sugar!
  • 10. When ready to decorate cupcakes, use whatever pastry filler you have, or if you don't have one (like me), spoon buttercream into a ziplock baggie and cut off the tip.
  • 11. Decorate cupcake with buttercream, and drizzle with the ganache. The ganache is so tasty... go ahead and drizzle on a LOT! lol. You will have leftover ganache... store it for more cupcakes, or as a fruit dip, or drizzle into coffee.

BUTTERBEER CUPCAKES RECIPE - (4.4/5)



Butterbeer Cupcakes Recipe - (4.4/5) image

Provided by aarrington

Number Of Ingredients 23

Cupcakes:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
1 cup dark brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
Butterscotch Ganache:
11 ounces (1 package) butterscotch chips
1 cup heavy cream
Butterscotch Buttercream:
6 tablespoons unsalted butter, softened
1/4 cup butterscotch ganache (recipe above)
1 teaspoon vanilla
1 teaspoon butter flavoring
Pinch of salt
3-3 1/2 cups powdered sugar
Splash of heavy cream (as needed)

Steps:

  • Preheat oven to 350 degrees F. Line a cupcake tin with baking cups. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring. Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting. Ganache: In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using. Buttercream: In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon). To Assemble: Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow. Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping. Store in an airtight container at room temperature (that is, if they don't get devoured immediately).

BUTTERBEER CUPCAKES (VEGAN)



Butterbeer Cupcakes (Vegan) image

Make and share this Butterbeer Cupcakes (Vegan) recipe from Food.com.

Provided by Wendelina

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 11

1/3 cup almond milk
1/3 cup cream soda
1/2 teaspoon apple cider vinegar
2/3 cup butterscotch syrup, plus extra to drizzle on top
1/3 cup canola oil
1 tablespoon vanilla
1 teaspoon butter flavoring
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Whisk together milk and apple cider vinegar and set aside for a few minutes, to give the milk time to curdle.
  • Preheat oven to 325 degrees and line the cupcake tins.
  • Sift together the dry ingredients and set aside.
  • Combine all your wet ingredients, including the milk mixture, and mix well.
  • Add dry ingredients to the wet ingredients, bit by bit, mixing until no lumps remain.
  • Fill cupcake liners 2/3 of the way full.
  • Bake cupcakes for 20-22 minutes.
  • Butterscotch Frosting:.
  • 1/2 cups margarine (or butter for non vegan recipe).
  • 1/4 cups cream cheese substitute (or cream cheese for non vegan recipe).
  • 1/2 cup butterscotch syrup.
  • 1 tbsp butter flavor.
  • 4-5 cups powdered sugar.
  • splash of cream soda.
  • Cream together butter and butterscotch.
  • Add in the cream cheese, vanilla and cream soda and cream together. Add the powdered sugar in batches until the frosting reaches your desired consistency.
  • putting the frosting in the fridge for 30-60 minutes will help the piping process.
  • pipe frosting onto completely cooled cupcakes.

BUTTERBEER CUPCAKES



Butterbeer Cupcakes image

I went to the internet in search of the butterbeer drink recipes and came across this recipe for cupcakes. Super rich and sweet, but when my husband took a batch to work, all the women wanted the recipe. They hold up well even after 2 days of storage in an airtight container.

Provided by Cyndi McGrath

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 22

2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 stick unsalted butter, softened (not melted)
1 c dark brown sugar, packed
3 eggs
2 tsp vanilla extract
1 tsp butter flavoring
1/2 c buttermilk or 1/2 cup whole milk w/2 tbsp. vinegar added
1/2 c cream soda
BUTTERSCOTCH GANACHE
11 oz (1 package) butterscotch chips
1 c whipping or heavy cream
BUTTERSCOTCH BUTTERCREAM FROSTING
6 Tbsp unsalted butter, softened
1/4 c butterscotch ganache (from above recipe)
1 tsp vanilla extract
1 tsp butter flavoring
pinch of salt
3-3 1/2 c confectioners' sugar
1 Tbsp whipping or heavy cream (add more if needed)

Steps:

  • 1. FOR CUPCAKES: Preheat oven to 350 degrees. Line a cupcake tin with baking cups.
  • 2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • 3. In a large mixing bowl, beat together the butter and brown sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and butter flavorings.
  • 4. FOLD in 1/3 of flour mixture, then the buttermilk, 1/3 of the flour mixture, then the cream soda, then the remaining flour mixture.(Folding in these ingredients will prevent over-mixing and result in a fluffier, less dense cupcake.)
  • 5. Fill cupcake liners 3/4 of the way full (I used a large scoop for this) and bake 15-18 minute, or until the cupcakes are golden and spring back when touched. COOL COMPLETELY before adding ganache and frosting.
  • 6. FOR GANACHE:While cupcakes are baking, in a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring constantly till smooth. Remove from heat and let cool to room temperature before using.
  • 7. FOR FROSTING:In a large mixing bowl, beat the butter till light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring and salt. Slowly add 2 cups of confectioners' sugar, then tablespoon of heavy cream. Add additional confectioners' sugar to desired consistency (you may not need all 3 1/2 cups).
  • 8. TO ASSEMBLE: Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into each cupcake and fill until it starts to overflow. Fill pastry bag with frosting and pipe onto top of each cupcake. Drizzle ganache over each. You can use remainder of ganache for ice cream topping.

Tips:

  • Use cold butter: This will help the cupcakes stay moist and fluffy. If you don't have time to chill the butter, you can freeze it for about 15 minutes.
  • Don't overmix the batter: Overmixing can make the cupcakes tough. Mix the batter just until the ingredients are combined.
  • Fill the cupcake liners only about 2/3 full: This will help prevent the cupcakes from overflowing in the oven.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean: This will ensure that the cupcakes are cooked through.
  • Let the cupcakes cool completely before frosting them: This will help the frosting set properly.

Conclusion:

These butterbeer cupcakes are a delicious and magical treat that are perfect for any Harry Potter fan. They are moist and fluffy, with a sweet and creamy butterscotch frosting. The cupcakes are also easy to make, and they can be decorated with a variety of toppings, such as sprinkles, chopped nuts, or even edible gold stars. Whether you are making them for a party or just for a special treat, these butterbeer cupcakes are sure to be a hit.

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