Butterbeer Cupcakes

This is the problem with staring at Pinterest: you find that people start planning for the holidays and such early. For someone like me, this isn’t necessarily a bad thing: it’s the beginning of September and I’m starting to formulate what I want to do for Halloween, as well as the treats I can bring into work around that time. Unfortunately, I kept seeing fall things: pumpkin items, fall decor, pumpkin carving ideas, etc. As you have seen, this has gotten me into the mood for fall WAY TOO EARLY. I love the sun; I need more sun. I don’t need it to be fall yet.

That being said, fall and the holidays always make me think watching of certain things: Mikal and I always watch Love Actually at least a couple of times around Christmas, and somehow, Harry Potter belongs to Fall. Not quite sure how that has gotten ingrained in my brain, but it has. So yesterday I had a craving for a Harry Potter marathon. Well, technically I don’t generally watch the first or second movies – the acting is just not quite there and it’s more painful to watch than anything.

To my most unpleasant surprise, Netflix does not have ANY Harry Potter. What’s up with that?! Seriously Netflix, get your shit together. It’s bad enough you don’t have the Iron Man movies – at least get yourself some Harry Potter. Seriously. At least you have Grey’s Anatomy.

But this obviously wouldn’t do! NO HARRY POTTER! So while Mikal and I tried to log into our video games to no avail because everything was being horrendously stupid, I stared at Pinterest. I stared and stared and found the following recipe. It’s pretty awesome. Needs some work on the buttercream – this recipe makes the kind of frosting you find on cupcakes in the store, which I’m not terribly fond of. I’ll find one of the other buttercream recipes I have used previously and do another post to update this, because other than that this recipe is pretty awesome. Of course, not having had butterbeer at all, I’m not sure how accurate the taste is, but it tastes pretty awesome.

Butterbeer Cupcakes

from AmyBites


2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 1/2 tsp vanilla
1 tsp butter flavoring
1/2 cup buttermilk
1/2 cup cream soda


11 oz. butterscotch chips
1 cup heavy cream


1/2 cup unsalted butter, softened
1/2 cup butterscotch filling
1 tsp vanilla
1 tsp butter flavoring
1/8 tsp salt
1 16-oz. package powdered sugar (or whatever amount to achieve consistency you desire)

Preheat the oven to 350°F and line cupcake pan with paper liners or just grease the pan. Combine flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream butter and sugars until fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla and butter flavoring.

Note: I did not have butter flavoring on-hand, and the cupcakes have turned out decently ok. I have never used butter flavoring before because I have had no use for it, but I believe I may invest in some just for this recipe, because it might kick it up that little bit to make it amazing. 

Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well-incorporated. Fill each cupcake liner 3/4 full, then bake for 15-17 minutes until a tester inserted in the center comes out clean and cake springs back to the touch. Cool completely on wire racks.

In a double boiler, combine butterscotch chips and heavy cream and stir until completely combined and smooth. (For me this took longer than expected – much longer than chocolate chips do. But once they actually start melting, they stick together, so be sure to stir often and keep over heat until fully melted – there were tiny un-melted pieces left over at the bottom of the bowl when I poured the mixture into the squeeezy bottle.) Fill a squeeze bottle with the filling and insert into the center of each cupcake, squeezing until the filling begins to overflow. (Another note: I had already gone out to buy eggs and cream soda for this trip, and completely forgot to get heavy cream, so I ended up using half & half. This actually made an interesting thing happen: the filling soaks into the cupcake breading, better distributing the flavor. I don’t know if this happens when it’s made with heavy cream – considering the author called the filling “ganache” I believe it’s supposed to be thicker, but I’m not sure.) 

Cream butter in a large bowl until fluffy. Add ganache, vanilla, butter flavoring and salt and mix until well-combined. Beat in powdered sugar 1/2 cup at a time until reaching the desired consistency – you want it to keep its shape rather than melting. Frost cupcakes and drizzle with butterscotch filling.

butterbeer cupcakes

One thought on “Butterbeer Cupcakes”

  1. I agree with you about everything being Fall right now even though it is still Summer. The leaves haven’t even started changing color! I also agree with you that seeing all the Fall decor, etc. has put a bug in my head that I can’t get rid of. I am seriously contemplating digging out my Fall decor, and to start putting it up and put Summer to bed for now. I have already started seeing Christmas decor in stores. Lots of it. Summer is still having a great run here in Washington, but the rains are coming back, and later this week it is supposed to get down to 65 degrees. Enjoy Summer while it lasts, and start planning for the Fall and the Holiday Season!

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