Butterbeer cupcakes are a delightful nod to the magical world of Harry Potter, bringing a touch of whimsy and nostalgia to your kitchen. Inspired by the beloved drink from the wizarding world, these cupcakes are perfect for fans of the series or anyone looking to add a bit of magic to their dessert table. With a moist, fluffy texture and a creamy frosting, these cupcakes capture the essence of butterbeer in every bite. They're a great treat for themed parties, movie nights, or just because you want to indulge in a little magic.

These butterbeer cupcakes are a star on their own, but you can pair them with a scoop of vanilla ice cream for an extra indulgent treat. If you're hosting a themed party, consider serving them alongside other Harry Potter-inspired snacks like chocolate frogs or pumpkin pasties. A warm cup of tea or coffee complements the sweet, buttery flavors perfectly, making these cupcakes a delightful addition to any gathering.

Servings: 12

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1/2 cup buttermilk
1/4 cup cream soda
1/2 cup butterscotch chips, melted
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs, one at a time, then add the vanilla extract and butter flavoring.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and cream soda, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the melted butterscotch chips until evenly distributed.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a separate bowl, whip the heavy cream, powdered sugar, vanilla extract, and butter flavoring until stiff peaks form.

Frost the cooled cupcakes with the whipped cream mixture and enjoy!

For a richer flavor, you can add a tablespoon of rum extract to the batter. If you prefer a less sweet frosting, reduce the powdered sugar to 2 tablespoons. For a fun twist, drizzle some melted butterscotch over the frosting or sprinkle with crushed butterscotch candies. If you're short on time, you can use a boxed yellow cake mix as the base and add the butter flavoring and cream soda for that signature butterbeer taste.

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