Harry Potter Butterbeer Cupcakes
Transport yourself to Hogsmeade and indulge in these magical Harry Potter butterbeer cupcakes. Inspired by the flavours of butterscotch and creaming soda, these soft and delicious dairy free cupcakes are topped with a creamy, sweet butterscotch frosting.
Servings 12 cupcakes
Calories 517kcal
Ingredients
For the Butterscotch Sauce:
- 75 grams dairy-free butter
- ⅔ cup brown sugar
- ½ cup coconut milk
- 1 teaspoon flaky sea salt
- ½ teaspoon vanilla extract
For the Butterbeer Cupcakes:
- 1 cup classic creaming soda
- 125 grams dairy-free butter
- ½ cup white sugar/granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup butterscotch sauce
- 1 ¼ cups plain flour/all purpose flour
- 2 teaspoons baking powder
For the Butterscotch Buttercream:
- 125 grams dairy-free butter
- ¼ cup butterscotch sauce
- 4-5 cups icing sugar
- ½-1 tablespoon dairy-free milk
- Pinch of salt
Instructions
For the Butterscotch Sauce:
- It's recommended to make the sauce the day before to allow it to set and thicken overnight in the fridge.
- In a small saucepan over medium heat, melt the dairy-free butter. Add the brown sugar and coconut milk, whisking well to combine.
- Allow the mixture to come to a slow boil, reducing the heat if necessary. Boil for 3-4 minutes. The sauce will be thin initially but will thicken as it cools.
- Remove the sauce from heat and whisk in the sea salt and vanilla extract. Allow it to cool to room temperature before transferring it to an airtight container and refrigerating until fully chilled.
For the Butterbeer Cupcakes:
- Reduce the creaming soda: In a small saucepan, bring the creaming soda to a boil over medium heat. Let it boil for about 10 minutes until it reduces to ½ cup. Set aside to cool completely.
- Preheat the oven to 180°C / 350°F and line a 12-cup muffin pan with cupcake liners.
- With an electric mixer, beat the dairy-free butter and sugar together until creamy. Add the eggs one at a time, followed by the vanilla and butterscotch sauce, and continue beating until light and creamy.
- Add the flour and baking powder to the mixture and start to mix, gradually pouring in the reduced creaming soda until a thick batter forms.
- Using a cookie scoop or tablespoon, divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 20-22 minutes or until golden on top and springy to the touch.
- Allow the cupcakes to cool completely on a wire rack before frosting.
For the Butterscotch Buttercream:
- Using a hand mixer or a stand mixer with the paddle attachment, beat the dairy-free butter and butterscotch sauce for 1-2 minutes until creamy.
- Add 2 cups of icing sugar and beat on medium until combined. Add dairy-free milk as needed to reach a smooth consistency.
- Add an additional 2 cups of icing sugar and more milk as necessary until the buttercream is smooth, creamy, and thick enough for piping.
- If the buttercream is too thin, add an extra ½-1 cup of icing sugar until it reaches the desired consistency. Add a pinch of salt to balance the sweetness.
- Fill a piping bag fitted with an open star tip with the butterscotch buttercream. Pipe swirls on top of the cupcakes and drizzle extra butterscotch sauce on top if desired.
Nutrition
Serving: 1cupcake | Calories: 517kcal | Carbohydrates: 74g | Protein: 3g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 4g | Cholesterol: 27mg | Sodium: 461mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 62g | Vitamin A: 42IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg
