Harry Potter Inspired Butterbeer Cupcakes
These delicious, homemade Butterbeer Cupcakes have a vanilla butter cream flavor and fluffy butterscotch buttercream icing drizzled with butterscotch sauce.
The magic in these moist, fluffy Butterbeer cupcakes is the addition of cream soda to the vanilla butterscotch cupcake batter.
These butterbeer cupcakes will transport you right to the wizarding world of Harry Potter. They’re extra soft and fluffy thanks to the addition of buttermilk in the cupcake batter. You’ll want to make these easy, no churn butterbeer ice cream to serve alongside these butterbeer cupcakes!
What is Butterbeer?
Butterbeer doesn’t actually have any beer in it at all. Remember Harry Potter was just a kid when he started drinking it!
The taste of Butterbeer is similar to cream soda, with a butterscotch and vanilla flavor. We love frozen butterbeer best!
In the Harry Potter series the characters enjoy Butterbeer when visiting The Three Broomsticks Inn and Hog’s Head Inn.
While the butterbeer served in the Harry Potter series is a beverage, I find it tastes delicious in all kinds of treats, like butterbeer ice cream!
Butterbeer Cupcakes
These Harry Potter Butterbeer cupcakes are the perfect thing to serve for International Harry Potter Day, during Harry Potter movie marathons, or at a Harry Potter inspired party.
How to make Harry Potter’s Butterbeer Cupcakes
First gather the equipment and supplies you’ll need:
- cupcake pans
- cupcake liners
- hand or stand mixer
- measuring cups and spoons
- piping bag fitted with 1M tip
Then, gather the ingredients you’ll need for the cupcake batter:
- light brown sugar
- large eggs
- vegetable oil
- all-purpose flour
- baking soda
- baking powder
- kosher salt
- buttermilk
- vanilla extract
- butter extract
- cream soda
You’ll make a butterscotch sauce with 2 ingredients- butterscotch chips and heavy cream
Then, you’ll need the following ingredients for the frosting:
- unsalted butter
- powdered sugar
- butterscotch sauce
Instructions:
Preheat the oven.
Get the homemade butterscotch sauce started by heaving the heavy cream in the microwave and then pouring it on top of the butterscotch chips.
Line the cupcake tin with paper liners, then begin mixing the cupcake batter.
In a medium bowl whisk together brown sugar, eggs and vegetable oil.
Mix in the flour, baking soda, baking powder, and salt.
Then add buttermilk and whisk until smooth.
Add in the butter and vanilla flavorings.
Once the batter is smooth, gently stir in the cream soda. It will make the batter a bit fizzy.
Fill 24 cupcake liners with about 1/4 cup of the batter.
Bake the cupcakes for 17 to 20 minutes, or until golden brown.
Stir the heavy cream and butterscotch pieces. (All of the candy should be melted at this point- if not microwave the mixture for 10-15 seconds.
Now, make the frosting.
In a medium bowl, blend the butter until smooth. Add in the powdered sugar and continue mixing- it will be crumbly.
Pour about 3/4 of the butterscotch syrup into the icing mixture. (Save the rest to drizzle the cupcakes with later)
The frosting should be fluffy not runny. If it’s runny add more powdered sugar.
Fill a piping bag fitted with tip 1M with the frosting.
Pipe the frosting onto the cupcakes.
Drizzle the frosted cupcakes with the remaining butterscotch syrup.
Enjoy your Butterbeer cupcakes! Serve this yummy butterbeer ice-cream with them!
Enjoy even more yummy Butterbeer Inspired Recipes:
Butterbeer Cupcakes
Soft, moist Butterbeer cupcakes with a creamy vanilla butter flavor and fluffy butterscotch frosting.
Ingredients
- Cupcakes:
- 1 cup light brown sugar
- 3 eggs, large
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 teaspoon kosher salt
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1 tsp butter extract
- 1/2 cup cream soda
- Butterscotch Sauce:
- 1 cup butterscotch chips
- 1/2 cup heavy cream
- Frosting:
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/4 cup butterscotch sauce
Instructions
- Preheat the oven to 350 degrees
- Heat the heavy cream in the microwave for 40 seconds.
- Pour on top of the butterscotch and let sit off to the side
- Line the cupcake tin with paper liners
- In a bowl add brown sugar, eggs and vegetable oil. Whisk together until smooth.
- Add in flour, baking soda, baking powder, and salt.
- Whisk together, add buttermilk and whisk until smooth.
- Add in the butter and vanilla flavorings.
- Once smooth gently stir in the cream soda (it will fizz)
- Immediately add ¼ cup batter to each cup
- Bake for 17-20 min, or until golden brown.
- Stir the butterscotch syrup, all of the candy should be melted now, if not pop back in microwave for 10-15 secs.
- While the cupcakes are baking making the frosting
In a bowl, blend the butter until smooth. - Add in the powdered sugar and blend, it will be crumbly.
- Pour in the butterscotch syrup, reserving some for the topping.
The frosting should be fluffy not runny. If it’s runny add more powdered sugar. - Add to piping bag fitted with tip 1M
- Pipe frosting on top of cupcakes and drizzle with left over syrup
