Butterbeer cupcakes recipe
The novelty of the successful book series, Harry Potter, will never wear off. Whether you are just starting the books, have read all seven (a few times) or know the movies by heart, these cupcakes are sure to hit a soft spot in your heart. Inspired by the drinks Harry, Ron and Hermione would drink in Hogsmeade, these cupcakes are festive and delicious!
Butterbeer cupcakes
Yields about 9 cupcakes
Cream soda, rich buttercream and a decadent butterscotch glaze give these cupcakes a truly authentic taste (especially if you've had the butterbeer at the theme park in Orlando, Florida!) The Harry Potter nut in everyone will come out as soon as they take a bite of these themed cupcakes!
Recipe adapted from Amy Bites
Ingredients:
For the cake:
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Dash of salt
- 1/4 cup butter (about 1/2 stick)
- 1/4 cup white sugar
- 1/4 cup dark brown sugar
- 2 large eggs
- 3/4 teaspoon vanilla
- 1/4 cup 2 percent milk or light cream
- 1/3 cup cream soda (can use light)
For the frosting:
- 1/4 cup butter
- 3 tablespoons butterscotch drizzle (see below)
- 1/2 teaspoon vanilla
- Dash of salt
- 8 ounces powdered sugar
- Splash of cream
For the drizzle:
- 5 ounces butterscotch chips
- 1/2 cup light cream
Directions:
- To make the cupcakes: Preheat oven to 350 degrees F and line cupcake pan with paper liners. In a large bowl, mix flour, baking soda, baking powder and salt. Set aside. In another large bowl, beat butter with a handheld mixer until light. Gradually add in sugars, egg and vanilla, beating well between each addition. Alternating between the flours, the milk and the soda, add these to the butter mixture. Once fully combined, fill each cupcake liner 2/3 the way full with batter and bake for about 16 minutes, or until a toothpick inserted comes out clean.
- While cupcakes cool, prepare drizzle by heating butterscotch chips and cream in a small sauce pan over medium-high heat until mixture is completely smooth. Remove from heat, let cool for a few minutes then pour into a squeeze bottle.
- To make the frosting, beat the butter, drizzle, vanilla, powdered sugar and salt together in a small bowl until thick and creamy. Add in cream if necessary.
- Once cupcakes have cooled, frost and then drizzle with the remaining butterscotch!
More themed desert recipes
Wedding themed sugar cookie recipe
Throw a chocolate themed party
Cocktail themed bundt cakes
Photo credit: Squirrel Bakes
