Butterbeer Cupcake Recipe
Butterbeer Cupcake Recipe | Now you can experience your favorite treat from the Three Broomsticks at the Wizarding World of Harry Potter at home! These cupcakes have all the ingredients to make even the most devoted Butterbeer fan fall in love with these cupcakes. There’s even a shot of Butterbeer injected right into the cupcake! I’ve also included a little BONUS recipe….my very own BUTTERBEER recipe!
I love these shot tops. I filled mine with butterbeer and right before my guests ate the cupcakes they squeezed the contents into the cupcakes to add a burst of butterbeer flavor. Aren’t these the coolest? Here’s the link: Bottle Shaped Shot Tops Flavor Infusers I also made some little chocolate frogs!
Butterbeer Cupcake Recipe
Ingredients
For The Cupcakes:
- 2 vanilla beans split with seeds removed or 2 teaspoons vanilla extract
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 large eggs
- 4 large egg yolks
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon butter flavor
- 1 teaspoon rum flavor
- 1/2 cup cream soda
- 1 cup heavy cream
For the Butterscotch Frosting:
- 1 recipe of butterscotch frosting
For the Butterbeer Filling:
- shot tops
- 2 tablespoons condensed milk
- 1/4 teaspoon butter flavor
- 1 ounce cream soda
- 2 tablespoons butterscotch ice cream topping
For the Butterbeer:
- 12 ounces cream soda
- 3 tablespoons condensed milk
- 2 tablespoons butterscotch ice cream topping
- 1/2 teaspoon butter flavor
- whip cream topping
Instructions
For the Cupcake Recipe:
- Preheat oven to 350°.
- Line 24 muffin cups with liners.
- In a large mixing bowl beat butter until light and fluffy, add (if using vanilla beans) the seeds or if not then add the extract. To get the seeds out of a vanilla bean; use the tip of a knife and split the seed open, turn the knife upside down (blade facing up) and scrape the seeds out of the pod.
- Whip until combined; slowly add granulated and dark brown sugar and continue beating until combined.
- Add eggs and egg yolks to the butter mixture one a time making sure each one has been incorporated.
- In a separate bowl whisk together the flour, baking powder and salt.
- Pour butter flavor, rum flavor and cream soda in with the heavy cream.
- Alternate adding the flour mixture and the heavy cream mixture to the butter mixture until combined.
- Fill to three fourths full (one ice cream scoop).
- Bake 20 to 25 minutes.
- Cool completely before add frosting.
For the Butterscotch Frosting:
- Follow the Butterscotch Frosting directions.
For the Butterbeer Filling:
- In a small container whisk together the condensed milk, butter flavor, cream soda and butterscotch topping.
- Fill shot tops with filling and insert into cupcakes.
- When ready to eat have each person squeeze the contents of the shot tops into their cupcake.
EXTRA RECIPE
For the Butterbeer:
- In a large glass or medium container add the cream soda, condensed milk, butterscotch topping and butter flavor.
- Whisk together; separate into two glasses and top with whip cream.
Makes two 8 ounce servings:
MORE CUPCAKE RECIPES
TRIPLE CHOCOLATE FUDGE CUPCAKES 2. FUNFETTI ALMOND CHERRY DONUT CUPCAKES 3. LEMON CLOUD CUPCAKES
Love the chocolate frogs!!! I’ll have to make these for all the Harry Potter fans in my family 🙂
WooHoo Sharon! They are not only fun but tasty too! 🙂
butterscotch topping – like the butterscotch ice cream syrup?? 🙂
Yes Kelly, Butterscotch ice cream topping. 🙂
I couldn’t get my shot bottles as full as yours 🙁 Any tips on how to fill them? Thanks!
Hi Beth, Squeeze the bottles before you submerge them in the liquid and let got while in the liquid.
Hello,
Can you tell me what role the heavy cream plays, please?
Hi Nellie, The heavy cream aids in creating a delicious moist cupcake.
Hi! What is butter flavor?
Hi Maryjanevain, It’s a flavoring or extract you find with all the other flavorings like vanilla. Here’s a link BUTTER FLAVORING