Butterbeer Cupcakes
Harry Potter butterbeer cupcakes with a soft butterscotch cake and fluffy butterscotch buttercream, drizzled with butterscotch sauce.
Servings: 15 cupcakes
Calories: 553kcal
Equipment
Ingredients
- ⅔ cup butterscotch morsels
- 2 tablespoons water
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 3 eggs room temperature
- 2 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ⅔ cup vegetable oil
- ½ teaspoon salt
- 1 cup milk
Butterbeer Frosting
- 1 cup unsalted butter at room temperature
- 4 tablespoons butterscotch sauce
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- ½ teaspoon salt
- 2-4 tablespoons cup milk if needed to make frosting easy to pipe.
- Butterscotch sauce for drizzling
Instructions
- Preheat the oven to 375°F and line muffin tins with 24 liners or grease the tins.
- In a small saucepan, heat to medium-low and add the water and butterscotch morsels. Stir until melted and remove from heat.
- In a large bowl, cream together the room temperature eggs and vegetable oil.
- Beat in the granulated sugar and brown sugar.
- Add the melted butterscotch morsels.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- Add half of the dry ingredients into the wet mixture, beat slowly.
- Add half of the milk and repeat until all ingredients are mixed in. Mix until just incorporated.
- Fill the muffin tins halfway and bake in the preheated oven for 15 minutes. (Check with a toothpick for doneness.)
- Allow cupcakes to cool completely before frosting.
Butterbeer Frosting
- Beat the room temperature unsalted butter until creamy.
- Mix in the butterscotch sauce, vanilla extract, and salt.
- Slowly beat in the powdered sugar.
- If needed, add a little milk to make the frosting easy to pipe.
- Once frosted, drizzle additional butterscotch sauce.
Notes
- You can substitute homemade butterscotch sauce with bottled butterscotch sundae syrup.
- Let the melted butterscotch cool before adding it to the batter.
- Do not overbeat the batter, it makes the cupcakes dense.
- Cool the cupcakes completely before frosting, or the frosting will melt and slide off.
- Add the milk a little at a time to the frosting, only as much as you need to pipe it.
- Store the frosted cupcakes in an airtight container in the fridge for up to a few days. Bring to room temperature before serving.
Nutrition
Serving: 1cupcake | Calories: 553kcal | Carbohydrates: 79g | Protein: 4g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 284mg | Potassium: 83mg | Fiber: 1g | Sugar: 63g | Vitamin A: 463IU | Vitamin C: 0.01mg | Calcium: 54mg | Iron: 1mg
