Butter Beer Cupcakes
Yes, I am one of those HUGE Harry Potter fans. I even own Lumos Nox light switches, all 7 books, the 8 movie collection, and will be going to the Hogwarts theme park in Universal Studios this winter! I CAN’T WAIT! I am totally getting a wand. 🙂 It’s not just the memorable characters and adventure that makes me love these books. It’s because I was a 9 year old girl who HATED reading and this book opened my eyes to how enjoyable reading is. I of course devoured each Harry Potter book the moment the hit the shelves, but in the mean time I explored my library and devoured almost every book I found interesting. From non fiction books about mammals and bees to my beloved Jane Austen, The Bronte sisters, Homer, Jack London, Dickens, and so many more. I owe it all to the boy who lived.
This is why I am SO excited about these new theme parks opening and to celebrate I made my own Butter Beer Cupcakes! I had to.
I have been so envious of scrolling through my news feeds seeing so many others enjoy Diagon Alley I wanted to pretend I was there too, to tide me over until Jake and I go ourselves!
These cupcakes are oh em gee amazing.
A moist and fluffy cake oozing with butterscotch is topped with a frothy ( beer mimicking) whipped frosting and drizzled with a butterscotch or salted caramel drizzle. Making a delicious Butter Beer Cupcake!
Makes 12 cupcakes
Nutrition Info is approximately based from My Fitness Pal app ( this is for cupcakes with frosting). Calories: 244, Fat: 10g, Carbs: 32g, Fiber: 3g, Protein: 4g
– 1 stick of unsalted butter softened
– 3/4 cup packed dark brown sugar
– 2 cups of Bob’s Whole Wheat Pastry flour
– 2 tsp baking powder
– 1 tsp baking soda
– 1/2 cup cream soda
– 1/2 cup melted butterscotch chips
– 1/2 cup fat free half and half
– 1 tbs vanilla bean paste or extract
– 1 tsp butter extract
– 1/4 tsp salt
– 2 eggs and 1 egg white ( I put mine in a glass measuring cup so I can pour in one at a time)]
1 8 oz tub of frozen dessert topping ( I used fat free cool whip) thawed
1 cup cold skim milk
1/4 cup powdered sugar
2-3 tbs of sugar free vanilla pudding packet
For the drizzle I found store bought sugar free butterscotch and salted caramel ice cream toppers ( Smucker’s)
Preheat oven to 350 degrees and prepare a muffin tin by pre placing cup cake liners
In a stand mixer ( or use an electric hand mixer) mix flour, salt,baking powder and baking soda.
In a separate bowl mix sugar, butter extract, vanilla bean paste, and butter.
Add wet ingredients to dry at medium speed.
While it is still mixing add the cream soda and half and half.
Then add eggs in one at a time
Pour batter into cupcake liners and bake for 15- 20 minutes or until a toothpick comes out clean when poked in the middle.
As you wait for them to cool, make the frosting by mixing all the ingredients in a medium sized bowl. I intended my frosting to mimic beer froth so if you want a thicker frosting add additional powdered sugar
Decorate your cupcakes with frosting and drizzle more butterscotch on top or salted caramel.
I made mine two ways: One with frosting and sugar free butterscotch or no frosting with salted caramel. Either way you can’t go wrong!
Adapted from The Pastry Affair