Butterbeer Cupcakes Recipes

HARRY POTTER BUTTERBEER CUPCAKES

Steps:

• Add the eggs to a mixing bowl or the bowl of a stand mixer. Beat the eggs for 1-2 minutes.
• Remove one tablespoon of the pudding and set aside to be used in the filling. 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 preheat your oven to 325 degrees. Add approximately 3 tablespoons of batter to each cup.
• 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 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 or stand mixer. Beat for 1-2 minutes. Measure in the vanilla extract and beat again.
• Add the powdered sugar, one cup at a time, mixing in between.
• 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 knife or a cupcake corer.
• 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 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, if desired.

THE BEST BUTTERBEER CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
• In a large bowl, combine the cake mix, eggs, oil, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 minutes or until combined. Portion the batter evenly among the muffin cups, filling about 3/4 full.
• Bake the cupcakes for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
• In the bowl of a stand mixer, combine the butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick).
• Pipe the frosting onto the cooled cupcakes. If piping the frosting as high as in my photos, you may want to double the recipe. Drizzle with caramel or butterscotch sauce.

BUTTERBEER CUPCAKES

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.