Description
Harry Potter Butterbeer Cupcakes feature soft, buttery cupcakes flavored with butterscotch beer or cream soda, melted butterscotch chips, and vanilla. Finished with creamy butterscotch buttercream and a sweet butterscotch drizzle, these magical cupcakes are perfect for themed parties, movie nights, and special celebrations.
Ingredients
Scale
For the Cupcakes
- 3 cups (710 ml) butterscotch beer (cream soda will work also)
- 1/2 cup (112 g) unsalted butter, softened
- 1/2 cup (110 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 eggs, at room temperature
- 2 tsp vanilla bean paste or extract
- 1 tsp butter extract
- 1/3 cup (56 g) butterscotch chips, melted and slightly cooled
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1 3/4 cups (219 g) all purpose flour, spooned and leveled then sifted
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
For the Butterscotch Buttercream
- 1 1/2 cups (336 g) unsalted butter, softened
- 1 cup (170 g) butterscotch chips, melted and slightly cooled
- 2 1/4 cups (290 g) powdered sugar, measured then sifted
- 3/4 tsp butter extract
- 1/2 tsp vanilla
For the Butterscotch Drizzle
- 1/4 cup (42 g) butterscotch chips
- 1 tbsp heavy cream
- 1/2 tbsp honey
Instructions
- Prepare a standard muffin pan with cupcake liners. Bring the butter, eggs, and buttermilk to room temperature. Sift the flour as directed and prepare the remaining ingredients.
- Melt the 1/3 cup (56 g) butterscotch chips for the cupcake batter and allow them to cool slightly.
- Cream the 1/2 cup (112 g) softened butter with the light brown sugar and granulated sugar until light and fluffy.
- Add the eggs and mix until incorporated. Stir in the vanilla bean paste or extract, butter extract, and melted, slightly cooled butterscotch chips.
- Incorporate the butterscotch beer or cream soda and buttermilk, following the original recipe’s mixing sequence.
- Add the sifted flour, baking powder, baking soda, and salt. Mix just until combined, avoiding overmixing.
- Divide the batter evenly among the prepared cupcake liners. Bake at the temperature and for the duration specified in the complete original recipe. Check for doneness with a toothpick inserted into the center.
- Let the cupcakes cool briefly in the pan, then transfer them to a wire rack and cool completely.
- For the buttercream, beat the 1 1/2 cups (336 g) softened butter until creamy. Add the 1 cup (170 g) melted and slightly cooled butterscotch chips and mix until incorporated.
- Gradually add the 2 1/4 cups (290 g) sifted powdered sugar. Add the 3/4 tsp butter extract and 1/2 tsp vanilla, then beat until smooth and fluffy.
- For the drizzle, melt the 1/4 cup (42 g) butterscotch chips with the 1 tbsp heavy cream and 1/2 tbsp honey using the original recipe’s melting method. Stir until smooth and let cool slightly.
- Pipe or spread the buttercream onto the completely cooled cupcakes. Drizzle with the prepared butterscotch topping and allow it to settle before serving.
Notes
- Cream soda is an alternative to butterscotch beer.
- Let melted butterscotch chips cool slightly before mixing them into the batter or buttercream.
- Cool cupcakes completely before frosting. Store frosted cupcakes in an airtight container in the refrigerator for longer storage.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Method: Baked
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 450–600 kcal per cupcake
- Sugar: 48 g
- Sodium: 230 mg
- Fat: 38 g
- Saturated Fat: 24 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 75 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg
Keywords: Harry Potter Butterbeer Cupcakes, butterbeer cupcakes, butterscotch cupcakes, Harry Potter desserts, butterscotch buttercream cupcakes, themed party cupcakes