Butterbeer Cupcakes

To celebrate the birthday of the Boy Who Lived (despite the author), these cupcakes are full of butterscotch flavor!

Oof. A hard post to get to write after some of the behavior of the alleged author of the Harry Potter series, but I am not condoning or agreeing with any of her stances. They are wrong. She is wrong. I wanted to post this recipe today because it is Harry's birthday. I have yet to have butterbeer from Universal and don't know if I'll ever get around to it to be honest. Especially not in the near future.

These are fantastic little butterscotch cupcakes. The cupcakes base is cream soda/vanilla flavored and then you have a butterscotch filling that goes into the cupcakes and into the frosting AND drizzled on top. You don't have to be a Potterhead to enjoy these sweet little cupcakes!

(Print)
What you need:
For the Cupcakes:

• 2 cups all purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 1/2 cup buttermilk
• 1/2 cup cream soda

For the Filling:

• 5 1/2 oz. butterscotch chips
• 1/2 cup heavy cream

For the Frosting:

• 1/2 cup unsalted butter, at room temperature
• 1/3 cup butterscotch filling
• 1 tsp. vanilla extract
• 1/8 tsp. salt
• 3 1/2 to 4 cups powdered sugar
• Cream soda, if needed

Directions:

1. For the cupcakes: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. In a stand mixer, cream butter on medium until light and fluffy.
3. Add granulated sugar and brown sugar and beat until combined.
4. Add eggs, one at a time, and beat on low until just combined.
5. In a mixing glass, combine buttermilk and vanilla.
6. Alternate adding dry ingredients and buttermilk like this: dry, buttermilk, dry, buttermilk, dry. Scrape sides as needed.
7. In a paper cup lined pan, fill each cupcake liner about 3/4 of the way full.
8. Bake in a preheated 350 degree oven for 15 to 17 minutes or until toothpick inserted into the center comes out clean.
9. Let cool completely on a wire rack.
10. For the filling: Combine butterscotch chips and heavy cream in a measuring glass. Heat in a microwave or double boiler slowly, stirring until combined.
11. Let filling cool to room temperature. Reserve 1/3 cup for frosting and then place the rest in a squeeze bottle and pipe into each cupcake. Keep any of the excess butterscotch filling after filling the cupcakes for a drizzle.
12. For the frosting: Cream butter on medium speed until light and fluffy.
13. Add butterscotch filling, vanilla, and salt. Beat until combined.
14. Add powdered sugar, a cup at a time, on low speed until desired consistency is reached.
15. Use a splash of cream soda to thin out the frosting if needed.
16. Frost cupcakes and drizzle with any remaining butterscotch filling you have left.

Recipe slightly adapted from Cook Like a Champion

Check out this Butterbeer Fudge from Cookie Dough and Oven Mitt that looks absolutely lovely. One of my favorite Butterbeer recipes I've made to date is this recipe for Butterbeer Pancakes!