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butterbeer cupcakes
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Harry Potter Butter Beer Cupcakes

These butterbeer cupcakes are delicious and spooky treat for October
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American, british
Keyword: bourbon cupcakes, butterbeer
Servings: 18 cupcakes
Calories: 385kcal
Cost: $20

Equipment

  • standard cupcake pan
  • stand mixer or hand mixer
  • small saucepan

Ingredients

For the cupcakes

  • 2½ cups all purpose flour
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 eggs
  • ½ cup canola oil
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • ⅓ cup cream soda

For the buttercream

  • 1 cup unsalted butter 2 sticks, room temperature
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp bourbon

For the butterscotch

  • 4 tbsp butter
  • ½ cup heavy cream
  • ½ cup brown sugar
  • ½ tsp sea salt

Instructions

  • Preheat the oven to 350°F. Grease the cupcake pan with butter or fill the pan with cupcakes liners.
  • In the bowl of your mixer, mix together the eggs, canola oil, vanilla extract and buttermilk until combined.
    3 eggs, ½ cup canola oil, 1 tsp vanilla extract, ½ cup buttermilk
  • In a separate bowl, mix together the flour, brown sugar, granulated sugar, baking soda, baking powder, and salt.
    2½ cups all purpose flour, ½ cup brown sugar, ½ cup granulated sugar, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt
  • Add in the dry ingredients to the wet ingredients in three batches, alternating with the cream soda. Mix everything together on low.
    ⅓ cup cream soda
  • Pour the batter into the cupcake pan, filling each tin about ¾ full. You will have to do this twice if you only have one pan. Bake in the oven for 18-20 minutes. Let cool completely before frosting.
  • Make the frosting: beat the butter in a mixer until whipped, about 1 minute. Then add the bourbon, powdered sugar and vanilla extract and beat for another 1-2 minutes.
    1 cup unsalted butter, ⅓ cup powdered sugar, 2 tbsp bourbon, 1 tsp vanilla extract
  • Make the butterscotch. Heat the butter in a small saucepan over medium heat until melted. Then add the cream, brown sugar, vanilla extract and sea salt. Bring to a boil for 4 minutes and stir frequently. It should become thick. Remove from the heat and let cool for 5-10 minutes.
    1 tsp vanilla extract, 4 tbsp butter, ½ cup heavy cream, ½ cup brown sugar, ½ tsp sea salt
  • Frost each cupcake evenly and drizzle with the cooled butterscotch. Sprinkle on additional sea salt and enjoy!
    ½ tsp sea salt