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Butterbeer Cupcakes: A Magical Treat for Every Harry Potter Fan

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Enjoy the enchanting taste of Butterbeer with these soft and fluffy Butterbeer Cupcakes, topped with a luscious butterscotch frosting. Perfect for Harry Potter fans and sweet treat lovers alike!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ½ cup cream soda
  • 1 tablespoon butterscotch sauce (plus more for drizzling)
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons butterscotch sauce
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
  4. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the dry ingredients, mixing until just combined, then half of the buttermilk, and repeat until everything is combined. Finish with the dry ingredients, being careful not to overmix.
  6. Gently fold in the cream soda and butterscotch sauce.
  7. Use a cookie scoop or measuring cup to fill each cupcake liner about two-thirds full with the batter.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  10. In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth.
  11. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium and mix until fluffy.
  12. Add the heavy cream, vanilla extract, butterscotch sauce, and a pinch of salt. Mix until light and fluffy (about 2-3 minutes).
  13. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until the desired consistency is reached.
  14. Once the cupcakes are completely cool, cut a small cone out of the center of each cupcake.
  15. Fill the hole with additional butterscotch sauce, then replace the cone.
  16. Frost the cupcakes generously with the Butterbeer Frosting and drizzle with more butterscotch sauce if desired.

Notes

  • Ensure all ingredients are at room temperature for the best results.
  • Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.

Find it online: https://psrecipeswillow.com/2025/05/butterbeer-cupcakes/