Butterbeer Cupcakes Recipe 445

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HARRY POTTER BUTTERBEER CUPCAKES



Harry Potter Butterbeer Cupcakes image

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!

Provided by Mindy

Categories     Desserts

Time 55m

Number Of Ingredients 13

Caramel Ice Cream Topping, optional
1 Cup Butter, softened
2 Teaspoons Vanilla Extract
3-4 Tablespoons Cream Soda
4 Cups Powdered Sugar
1 Vanilla Cake Mix, I use Betty Crocker
1 Box Butterscotch Instant Pudding, divided
4 Eggs
1/3 Cup Butter, melted
1 Cup Cream Soda
1 Cup Heavy Whipping Cream
1 Tablespoon Butterscotch Instant Pudding
1 Tablespoon Sugar

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.

Nutrition Facts : Calories 308 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 272 milligrams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

THE BEST BUTTERBEER CUPCAKES



The Best Butterbeer Cupcakes image

These Butterbeer Cupcakes are seriously some of the BEST cupcakes I've EVER had. Buttery, brown sugary, vanilla-flavored and oh so fabulous, they're topped with a butterscotch & brown sugar frosting that's to-die for!

Provided by Hayley Parker, The Domestic Rebel

Categories     Cakes/Cupcakes     Dessert

Time 47m

Number Of Ingredients 16

FOR CUPCAKES:
1 box yellow cake mix
3 eggs
1/2 cup oil
1 cup vanilla creme soda
1/4 cup brown sugar
1 (3.4 oz pkg) dry instant butterscotch pudding mix
FOR FROSTING:
½ cup (1 stick) butter (at room temperature)
2 Tbsp butterscotch sundae sauce
1/4 cup brown sugar
1/2 tsp butter extract
1 tsp vanilla extract
3½-4 cups powdered sugar
1/4 cup heavy cream or milk (if needed should frosting be too thick)
Additional butterscotch sauce or caramel sauce for drizzling

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



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 RECIPE



Butterbeer Cupcakes Recipe image

Do you want all your desserts to taste like Butterbeer? Well, here's a start with these delicious butterbeer cupcakes. They are fluffy cupcakes with delicious butterscotch frosting and drizzled with a sweet toffee sauce. Harry Potter fan or not, you are going to enjoy these cupcakes anyhow.

Provided by Samah

Categories     copycat

Time 50m

Number Of Ingredients 18

2 cups All-Purpose Flour
1 cup Light Brown Sugar
1 cup Toffee Bits
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ teaspoon Salt
3 large Eggs
½ cup Vegetable Oil
1 teaspoon Butter Extract
1 teaspoon Vanilla Extract
½ cup Buttermilk
½ cup Cream Soda
2 cups Heavy Cream
⅓ cup Instant Butterscotch Pudding Mix (dry)
½ cup Powdered Sugar
3 teaspoons Butter Extract
¾ cup Butterscotch Chips
½ cup Heavy Cream

Steps:

  • Start by preheating the oven to 350℉ and putting the liners in the cupcake pan.
  • Then, take a medium bowl and add flour, sugar, salt, baking soda, and baking powder to it. Whisk these dry ingredients together.
  • After that, take a stand mixer and add eggs, oil, butter extract, vanilla extract, and buttermilk to it. Mix them until they are combined well.
  • Add the dry mixture to the stand mixer in two parts and mix. Lastly, pour in the cream soda and mix to form a smooth batter.
  • Fill the cupcake liner with ¼ cup of batter each and place the pan in the oven. Bake the cupcakes for 18-20 minutes.
  • Then, take them out and let them cool for a few minutes.
  • In a small metal bowl, add the butterscotch chips. Then, take a medium saucepan and add the heavy cream to it.
  • Heat the cream at a simmer for 2 minutes and then pour it over the butterscotch chips.
  • Let it sit for a minute and then mix it to make a smooth sauce. After that, place in the refrigerator for half an hour.
  • In the stand mixer, add the sugar, butterscotch mix, butter extract, and heavy cream. Mix until a thick cream forms.
  • Transfer it to a piping bag and keep it aside.
  • After you have done the preparations, take the cupcakes and dip them in the sauce. Let them set for 10-15 minutes. Then, pipe some frosting over them and shower some sprinkles.
  • Your delicious butterbeer cupcakes are ready!

Nutrition Facts : Calories 326 kcal, Carbohydrate 35 g, Protein 3 g, Fat 19 g, SaturatedFat 13 g, Cholesterol 73 mg, Sodium 197 mg, Sugar 23 g, ServingSize 1 serving

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