As a Potterhead and foodie, I decided to combine my two loves by creating my own adaptation from several Butterbeer cupcake recipes I found, which required you to make them from scratch. If your baking level is on the same playing field as Neville Longbottom’s potion-making skills, or if you don’t have a time turner, then you’ll find this recipe to be a piece of (cup)cake.
Whether you bake them for holiday parties or for something to do while you eagerly await the Fantastic Beasts premiere next year, I guarantee they will leave behind some magic in your mouth. Always.
The Cupcake
- Prep Time:25 minutes (including cool time before frosting)
- Cook Time:15 minutes
- Total Time:40 minutes
- Servings:20-24 cupcakes
- Easy
- Vanilla cake mix
- 1 cup butterscotch morsels
- 3 eggs
- 1/2 cup vegetable oil (canola also works)
- 1/2 cup water
- 1/2 cup cream soda
Ingredients
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Step 1
Preheat oven to 350ºF, and line the cupcake tin.
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Step 2
Follow directions on cake mix box (instead of 1 cup water, reduce to 1/2 cup). Melt butterscotch morsels and add to batter, along with cream soda. Mix all together.
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Step 3
Place about 1/4 cup plus 1 tablespoon of batter into the prepared cupcake tin.
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Step 4
Bake for time directed on the cake box (about 15 minutes), and let them cool for about 20 minutes before frosting.
Butterbeer Frosting
- Prep Time:10 minutes
- Cook Time:0 minutes
- Total Time:10 minutes
- Servings:20-24 cupcakes
- Easy
- 1/2 cup (one stick) unsalted butter
- 1 tablespoon cream soda
- Powdered sugar
- Leftover butterscotch morsels
Ingredients
-
Step 1
Cream the butter, and gradually add in powdered sugar (1/4 cup at a time) until desired taste and consistency. If needed, add a tablespoon of cream soda.
#SpoonTip: This much butter will make just enough for a thin layer of frosting (as shown in the photos). Add more butter if you like thicker layers of frosting.
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Step 2
Frost the cupcakes and add desired toppings. I like to use leftover butterscotch morsels and butterscotch ice cream topping.
#SpoonTip: Melt leftover butterscotch morsels and drizzle on top with a fork.