Harry Potter Butterbeer Cupcakes: A Magical Treat

👩‍🍳 Instructions

1. 1

   Prepare Butterbeer Reduction: In a small saucepan, combine cream soda, brown sugar, 1/2 tsp butter extract, and 1/2 tsp vanilla extract. Bring to a simmer over medium heat, stirring occasionally, until reduced by half and syrupy (10-15 minutes). Remove from heat and cool completely.
2. 2

   Preheat Oven & Prep Muffin Tin: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
3. 3

   Combine Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and 1/4 tsp salt.
4. 4

   Combine Wet Ingredients: In a separate medium bowl, whisk together melted butter, eggs, buttermilk, and 1 tsp vanilla extract.
5. 5

   Mix Batter: Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. Fold in half of the cooled butterbeer reduction.
6. 6

   Bake Cupcakes: Divide batter evenly among muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
7. 7

   Make Butterscotch Frosting: In a large bowl, beat softened butter with an electric mixer until light and fluffy (2-3 minutes). Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
8. 8

   Finish Frosting: Add 2 tbsp heavy cream, 1 1/2 tsp butterscotch extract, 1/2 tsp vanilla extract, and a pinch of salt. Beat on medium-high speed for 3-5 minutes until light and airy. Add more powdered sugar or cream as needed to reach desired consistency.
9. 9

   Make Butterscotch Ganache: Place butterscotch chips in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until simmering. Pour hot cream over chips; let sit 5 minutes. Whisk gently until smooth and glossy. Let cool slightly until thick enough to drizzle.
10. 10

    Assemble Cupcakes: Once cupcakes are completely cool, frost generously with butterscotch frosting. Drizzle the slightly cooled butterscotch ganache over the top of each frosted cupcake. Serve immediately or store.