Butterbeer Cupcakes

These Butterbeer Cupcakes are rich, sweet, and magical, bringing together butterscotch and butter flavors in every bite. With a soft and fluffy cupcake base, a luscious butterscotch buttercream, and a glossy ganache drizzle, I feel like I’m enjoying a treat straight out of Hogsmeade.

Why You’ll Love This Recipe

I love this recipe because it combines the cozy, nostalgic flavor of butterscotch with the lightness of a fluffy cupcake. The butter extract adds a unique depth, while the ganache drizzle makes the presentation just as delightful as the taste. It’s a dessert that feels special for parties but is also simple enough to make anytime I want to indulge.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Butterbeer Cupcakes
▢1/2 cup (112 g) unsalted butter, softened
▢1/2 cup (110 g) light brown sugar, packed
▢1/4 cup (50 g) granulated white sugar
▢2 eggs, at room temperature
▢2 tsp vanilla bean paste or extract
▢1 tsp butter extract
▢1/3 cup (56 g) butterscotch chips, melted and slightly cooled
▢1/2 cup (120 ml) buttermilk, at room temperature
▢1 3/4 cups (219 g) all purpose flour, spooned and leveled then sifted
▢1 1/2 tsp baking powder
▢1/4 tsp baking soda
▢1/2 tsp salt

For the Butterscotch Buttercream
▢1 1/2 cups (336 g) unsalted butter, softened
▢1 cup (170 g) butterscotch chips, melted and slightly cooled
▢2 1/4 cups (290 g) powdered sugar, measured then sifted
▢3/4 tsp butter extract
▢1/2 tsp vanilla

For the Butterscotch Ganache Drizzle
▢1/4 cup (42 g) butterscotch chips
▢1 tbsp heavy cream
▢1/2 tbsp honey

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. I cream together the butter, brown sugar, and white sugar until light and fluffy.
3. I beat in the eggs one at a time, followed by the vanilla bean paste and butter extract.
4. I stir in the melted butterscotch chips until fully combined.
5. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.
6. I add the dry ingredients to the wet ingredients alternately with the buttermilk, starting and ending with the dry mixture.
7. I divide the batter evenly among the liners and bake for 18–22 minutes, until a toothpick comes out clean. I let them cool completely.
8. For the buttercream, I beat the butter until creamy, then mix in the melted butterscotch chips.
9. I gradually add the powdered sugar, butter extract, and vanilla, whipping until fluffy.
10. For the ganache, I melt the butterscotch chips with heavy cream and honey until smooth.
11. I frost the cooled cupcakes with buttercream and drizzle with ganache before serving.

Servings and Timing

This recipe makes about 12 cupcakes. From start to finish, it takes me around 1 hour, including baking and cooling time.

Variations

I sometimes swap the butterscotch chips with caramel chips for a slightly different sweetness. If I want a lighter topping, I make a whipped cream frosting instead of buttercream. For extra fun, I sprinkle crushed toffee bits on top of the ganache drizzle.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4–5 days. If chilled, I let them come to room temperature before serving so the buttercream softens. I don’t recommend reheating, but they freeze well (unfrosted) for up to 2 months.

FAQs

Can I make these cupcakes without butter extract?

Yes, I can skip it, but I find that the butter extract really enhances the authentic butterbeer flavor.

Can I make the cupcakes ahead of time?

I often bake the cupcakes a day before, store them unfrosted, and frost them the next day for the freshest texture.

Can I use store-bought frosting instead of homemade?

Yes, but I think the homemade butterscotch buttercream makes a big difference in taste.

What if I don’t have buttermilk?

I make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar, letting it sit for 5 minutes.

Can I use margarine instead of butter?

I prefer real butter for the best flavor, but margarine can work if that’s what I have.

How do I know when the cupcakes are done?

I check with a toothpick inserted into the center—if it comes out clean, they’re ready.

Can I make these as mini cupcakes?

Yes, I reduce the baking time to about 10–12 minutes for minis.

Can I double the recipe?

Yes, I simply double all the ingredients to make about 24 cupcakes.

How do I make the ganache thicker?

I add a few extra butterscotch chips if I want a thicker consistency.

Can I add filling inside the cupcakes?

Yes, I like to core the center and add butterscotch pudding or caramel sauce for an extra surprise.

Conclusion

These Butterbeer Cupcakes are a magical treat that brings together fluffy cake, rich buttercream, and a glossy butterscotch drizzle. I love how they’re simple enough to make at home yet impressive enough to serve at any gathering. They always remind me of something special and nostalgic, making them a go-to recipe whenever I want a little bit of magic in dessert form.

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