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    You are in: Home / Recipes / Butterbeer Cupcakes Recipe
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    Butterbeer Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    gailanng's Note:

    I haven't made these, but stashing it here for safekeeping. This was created by Amybites blog site here: . It's worth the read and seems overwhelming a sound recipe.

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    Units: US | Metric

    For the cupcakes

    For the ganache

    • 311.84 g package butterscotch chips
    • 236.59 ml heavy cream

    For the buttercream frosting


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on October 19, 2013


      These are so good, and very sweet! I was amazed at how much ganache each cupcake could hold, but still had quite a bit left over. The buttercream was very easy to work with and piped well, and it held its shape.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2014


      DD and friends are big Harry Potter fans. So we HAD to make these cupcakes. The cake has more of a muffin texture. I wish they were a little lighter. The ganache helps, but can make them mushy if you make them ahead of time. While they were good, they were a little time consuming for the end result. Not against making them again, but we will tweak and continue looking for those perfect Potter cupcakes!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Butterbeer Cupcakes

    Serving Size: 1 (1986 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 439.4
    Calories from Fat 190
    Total Fat 21.1 g
    Saturated Fat 14.0 g
    Cholesterol 76.5 mg
    Sodium 157.1 mg
    Total Carbohydrate 59.8 g
    Dietary Fiber 0.3 g
    Sugars 48.2 g
    Protein 3.4 g

    The following items or measurements are not included:

    butter flavoring

    soda pop


    butter flavoring

    Ideas from


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