Butterbeer Cupcakes

Butterbeer flavored desserts have been coming out pretty much since they were introduced to readers in the Harry Potter series and especially when Universal Studios completed their Wizarding World of Harry Potter.

While I desperately wanted to try these treats, I had absolutely nothing to compare it to. How would I really know if it tasted like butterbeer or not? This small fact alone kept me from trying butterbeer creations for quite some time.

Well, finally back in April we visited the Wizarding World of Harry Potter where one of the first things we did, was purchase some butterbeer. Which is like a sweet combination of cream soda and butterscotch. I highly advise that you try it.

Since I finally had a comparison, I thought it was only fitting that I finally make these cupcakes and even more fitting that I chose Harry's birthday to share them with you.

Also, it is only appropriate to issue a belated birthday to Neville Longbottom, who celebrated his birthday yesterday. (An internet friend informed me that they would both turn 33 this year!)

Butterbeer Cupcakes
Source: Cook Like A Champion
Servings: 18-20
Printer Friendly

Ingredients:
Cupcakes:

1 stick unsalted butter, softened
½ cup sugar
½ cup brown sugar, packed
3 eggs
1 tbsp. butterscotch schnapps
½ cup buttermilk
½ cup cream soda
2 cups flour
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

Filling/Syrup:

1 scant cup butterscotch chips
¾ cup heavy cream

Frosting:

1 stick unsalted butter, softened
⅓ cup butterscotch syrup
1 tbsp. butterscotch schnapps
⅛ tsp. salt
3 ½ cups powdered sugar
splash of cream soda, as needed

Directions:
Cupcakes:
1. Preheat the oven to 350. Line cupcake pans with paper liners.
2. In the bowl of your stand mixer, cream the butter until light and fluffy. Add in the sugars and beat until combined. Then add in eggs one at a time.
3. Meanwhile, combine flour, baking powder, baking soda and salt together in a bowl.
4. In a measuring cup, add butterscotch schnapps to buttermilk.
5. Add ⅓ of the flour mixture and ½ of the buttermilk mixture to the stand mixer. Once combined add in the remaining buttermilk.
6. Then add in the remaining flour mixture with the ½ cup of cream soda.
7. Bake cupcakes for 15-17 minutes or until a toothpick comes out clean. Transfer to a wire rack and let cool completely.
Filling:
1. Meanwhile, combine heavy cream and butterscotch chips in the top bowl of a double boiler. Bring water in the bottom to a gentle simmer and use a wooden spoon to stir the chips until melted.
2. Remove from the heat and allow to cool to room temperature. Transfer to a squeeze bottle, reserving ⅓ cup. Set that aside.
3. Once cupcakes have cooled, squeeze a bit of the butterscotch syrup into the center of each cupcake. Don't use more than half of the mixture.
Frosting:
1. In the bowl of your stand mixer with the paddle attachment, cream the butter on medium speed until light. Add the ⅓ cup of butterscotch syrup you set aside, along with the schnapps and salt.
2. Slowly add in the powdered sugar 1 cup at a time until it reaches your desired consistency. Add in a splash or two of cream soda to thin out the frosting.
3. Transfer frosting to a piping bag and apply to cupcakes as desired. Drizzle with any remaining butterscotch syrup you have.

I thought these were really moist and super-sweet cupcakes, but I found them to be much more butterscotch than butterbeer. The filling was unnecessary for me as the frosting was more than sweet enough for the entire cupcake.