Last year Liam got completely obsessed with Harry Potter after his friend showed him the first movie at a sleepover. For like three months straight it was "Mom can we watch Harry Potter again?" every single day. One Saturday we were doing our fifth movie marathon that month and I randomly thought - what if we tried making those Harry Potter butterbeer cupcakes everyone's always posting about? Looked up a couple recipes, grabbed whatever butterscotch stuff we had lying around, and just started throwing things together. First batch was way too sweet and made our teeth hurt. Second batch didn't taste anything like butterbeer, just kinda like regular vanilla cupcakes.
Why This Harry Potter Butterbeer Cupcakes Works
These Harry Potter butterbeer cupcakes are way easier than they sound. The butterscotch flavor comes from a bunch of different spots - butterscotch chips mixed into the batter, butterscotch extract in the frosting, caramel sauce on top. Sounds complicated but it's literally just buying three things at the store and adding them at different times. No scary baking stuff like tempering chocolate or making caramel from scratch. Just mix cupcakes like normal, make frosting like normal. Liam helps with most of it now, though I banned him from the mixer after he turned on high speed with flour still sitting on top and covered our entire kitchen. That was fun to clean.
The real trick that makes these taste like actual butterbeer instead of just random Harry Potter Butterbeer Cupcakes? Cream soda. That's it. Butterbeer at Universal Studios has that cream soda taste, kinda fizzy and vanilla-y. So we swap out the milk in regular cupcakes and use cream soda instead. Sounds strange but trust me. Makes them fluffier somehow and adds this vanilla thing that pulls all the butterscotch flavors together. They're sweet but not that gross kind of sweet where you eat one bite and feel sick. Liam and his friends demolish like three each every time, which pretty much tells you if they're actually good or if kids are just pretending to like them.
Jump to:
- Why This Harry Potter Butterbeer Cupcakes Works
- Ingredients For Harry Potter Butterbeer Cupcakes
- How To Make Harry Potter Butterbeer Cupcakes
- Smart Swaps for Harry Potter Butterbeer Cupcakes
- Harry Potter Butterbeer Cupcakes Variations
- Equipment For Harry Potter Butterbeer Cupcakes
- Storing Your Harry Potter Butterbeer Cupcakes
- What to Serve With Harry Potter Butterbeer Cupcakes
- Top Tip
- Why You'll Love These Harry Potter Butterbeer Cupcakes
- FAQ
- Time to Start Baking Some Magic!
- Related
- Pairing
- Harry Potter Butterbeer Cupcakes
Ingredients For Harry Potter Butterbeer Cupcakes
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Butter
- Brown sugar
- Eggs
- Vanilla extract
- Cream soda
- Butterscotch chips
For the Butterbeer Frosting:
- More butter
- Powdered sugar
- Heavy cream
- Butterscotch extract
- Vanilla extract
- Tiny pinch of salt
For Topping:
- Caramel sauce
- Extra butterscotch chips for decoration
See recipe card for quantities.
How To Make Harry Potter Butterbeer Cupcakes
Made these enough times that I could probably do it in my sleep. Here's exactly how to not mess them up:
Get Ready:
- Heat oven to 350°F (don't forget this, I always do)
- Line muffin tin with cupcake liners
- Let butter sit out so it's soft
- Get all your stuff measured and ready
Make the Cupcake Batter:
- Mix flour, baking powder, and salt in a bowl
- In another bowl, beat softened butter and brown sugar until fluffy (takes like 3 minutes)
- Add eggs one at a time, mixing after each one
- Pour in vanilla extract
- Add half the flour mixture, mix it in
- Pour in the cream soda (it'll fizz a little, that's normal)
- Add rest of the flour, mix until just combined
- Fold in butterscotch chips gently
Bake Them:
- Fill cupcake liners about ⅔ full (they puff up a lot)
- Bake 18-20 minutes until toothpick comes out clean
- Let them cool in the pan for 5 minutes
- Move to a wire rack to cool completely (don't frost warm cupcakes unless you want melted frosting soup)
Make the Butterbeer Buttercream:
- Beat butter until it's super creamy
- Add powdered sugar gradually (do this slow or it goes everywhere, learned that the hard way)
- Pour in heavy cream, butterscotch extract, vanilla, and salt
- Beat on high for like 3 minutes until it's light and fluffy
- If it's too thick, add more cream
- Too thin, add more powdered sugar
Put It All Together:
- Frost cooled cupcakes however you want (I just use a knife, Liam likes using a piping bag)
- Drizzle caramel sauce on top
- Stick a few butterscotch chips on there to make them look fancy
- Try not to eat them all before people come over
Smart Swaps for Harry Potter Butterbeer Cupcakes
Cream Soda:
- Cream soda → Root beer (different flavor but still good)
- Regular → Diet cream soda (cupcakes turn out slightly less sweet)
- Cream soda → Ginger ale mixed with vanilla extract (in a pinch)
- Can't find any → Regular milk plus extra vanilla (won't taste exactly like butterbeer though)
Butterscotch Stuff:
- Butterscotch chips → Caramel chips (really similar)
- Chips → Toffee bits chopped up (adds crunch)
- Butterscotch extract → Caramel extract (close enough)
- Can't find extract → Extra vanilla plus brown sugar (not the same but better than nothing)
Sugar:
- Brown sugar → Light brown or dark brown (both work, dark is more molasses-y)
- Brown → White sugar plus molasses (1 tablespoon molasses per cup of sugar)
- Regular sugar → Coconut sugar (healthier, different taste)
Butter:
- Real butter → Margarine (texture's slightly different)
- Salted → Unsalted (just skip the extra salt in the recipe)
- Dairy → Plant-based butter for dairy-free (haven't tried this myself but should work)
Flour:
- All-purpose → Gluten-free baking flour (makes them safe for celiac friends)
- Regular → Cake flour (makes them even fluffier)
For the Frosting:
- Heavy cream → Half and half (thinner frosting)
- Cream → Milk (way thinner, need more powdered sugar)
- Dairy cream → Coconut cream from a can (dairy-free option)
Harry Potter Butterbeer Cupcakes Variations
Butterbeer Latte Cupcakes:
- Add 2 tablespoons instant espresso powder to the batter
- Use coffee instead of some of the cream soda
- Top with extra caramel drizzle
- Tastes like a fancy Starbucks drink in cupcake form
- Made these for a grown-up Harry Potter party and they disappeared fast
Chocolate Butterbeer Fusion:
- Replace half the flour with cocoa powder
- Keep all the butterscotch stuff
- Add chocolate chips with the butterscotch chips
- Drizzle with chocolate and caramel
- Liam's favorite version, obviously
Salted Caramel Butterbeer:
- Sprinkle sea salt on top of the frosting
- Use salted caramel sauce instead of regular
- Add a pinch more salt to the frosting
- Sweet and salty combo is really good
- My personal favorite when I'm not making them for kids
Pumpkin Butterbeer Fall Edition:
- Add pumpkin pie spice to the batter
- Mix pumpkin puree into the frosting
- Top with crushed graham crackers
- Made these for Halloween last year
- Tastes like fall and butterbeer had a baby
Filled Butterbeer Cupcakes:
- Cut a hole in the center after they cool
- Fill with butterscotch pudding or caramel
- Frost over the top so nobody knows
- Surprise gooey center when you bite in
- Takes longer but worth it for special occasions
Equipment For Harry Potter Butterbeer Cupcakes
- Standard muffin tin
- Cupcake liners
- Two mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula for scraping bowls
- Wire cooling rack
Storing Your Harry Potter Butterbeer Cupcakes
Made way too many batches to not know the best way to keep these around:
On the Counter (1-2 days):
- Keep in airtight container
- Room temperature is fine
- Don't stack them or the frosting smooshes
- After 2 days the frosting starts getting crusty
In the Fridge (Up to 5 days):
- Put in container with lid
- Let them come to room temp before eating (cold frosting is weird and hard)
- They actually stay moister in the fridge
- Caramel sauce might get a little hard but softens when they warm up
Freezer (2 months):
- Freeze them WITHOUT the frosting and caramel
- Wrap each one in plastic wrap individually
- Stick them all in a freezer bag
- Thaw completely, then frost fresh when you need them
- Frosting doesn't freeze well, gets grainy and gross
Just the Frosting:
- Butterbeer buttercream keeps in the fridge for a week
- Store in sealed container
- Let it sit out and re-whip it before using
- Makes it fluffy again instead of stiff
What to Serve With Harry Potter Butterbeer Cupcakes
These Harry Potter Butterbeer Cupcakes are pretty sweet and rich so you want something on the side that's not gonna make everything feel like pure sugar. We usually serve them at parties with other Harry Potter themed stuff - pumpkin juice which is just apple cider with pumpkin spice mixed in, Bertie Bott's Every Flavour Beans from the candy aisle, chocolate frogs if we can find them. For drinks, cold milk is perfect because it cuts through all that butterscotch. Hot chocolate works if you're doing a winter Harry Potter thing. Liam likes having them with regular lemonade because the sour balances out the sweet.
If you're doing a full Harry Potter Butterbeer Cupcakes party spread, these go really well with regular food that's not dessert. We've done them with mini sandwiches, veggie trays so we can pretend there's something healthy happening, cheese and crackers, stuff like that. Fruit skewers are good - strawberries and grapes on sticks makes kids feel fancy and gives them something besides sugar. For movie marathon nights we just eat them with popcorn and call it dinner. Not winning any parenting awards but it's the weekend so whatever. Sometimes we do a whole Honeydukes candy table with these as the star - pile of chocolate frogs, licorice wands, those fizzing whizbees, jelly slugs.
Top Tip
- The frosting needs to be thick enough to hold its shape but not so thick it's like cement. If you can't pipe it or spread it smoothly, add cream one teaspoon at a time until it loosens up. Too runny and it just slides off the Harry Potter Butterbeer Cupcakes into a puddle. Add more powdered sugar to thicken it back up. And here's something nobody tells you - let that frosting whip for a full 3-4 minutes on high speed after everything's mixed in. Makes it super light and fluffy instead of dense.
- Don't drizzle the caramel sauce until right before you're serving these. If you do it hours ahead, it soaks into the frosting and disappears. Looks pretty for about five minutes then just vanishes. I learned this the hard way making them for Liam's birthday party - spent forever making them look perfect, left them sitting out, and by the time people arrived the caramel was gone. Now I drizzle right before putting them on the table. Also, warm up your caramel sauce for like 10 seconds in the microwave before drizzling.
Why You'll Love These Harry Potter Butterbeer Cupcakes
These Harry Potter Butterbeer Cupcakes are way easier than they sound for something with "Harry Potter" in the name. The butterscotch flavor comes from butterscotch chips mixed into the batter, butterscotch extract in the frosting, and caramel drizzled on top. Sounds like a lot but it's really just buying three things and using them at different times. No weird baking stuff, no making caramel from scratch and praying it doesn't burn, no complicated steps. Just regular cupcake mixing and regular frosting making. Liam helps with most of it, though he's banned from the electric mixer after the great powdered sugar explosion that covered our entire kitchen last spring. Still finding sugar in weird places months later.
The real secret that makes these taste like actual butterbeer instead of just butterscotch cupcakes? Cream soda in the batter. That's it. Real butterbeer at Universal Studios has that cream soda taste, kinda fizzy and vanilla-y. So we dump cream soda right into the Harry Potter Butterbeer Cupcakes instead of milk. Sounds weird but trust me. Makes them fluffier somehow and adds this vanilla thing that pulls all the butterscotch together. They're sweet but not that gross kind of sweet where you eat one and feel sick after. Liam and his friends can demolish three each, which tells you everything about whether they're actually good or if kids are just being nice.
FAQ
Is butterbeer supposed to be hot or cold?
Both ways work depending on what you want. At Universal Studios they sell it cold and frozen mostly, but the books mention it being served hot at the Three Broomsticks. Cold butterbeer tastes more like cream soda, hot butterbeer is more like butterscotch hot chocolate. These Harry Potter Butterbeer Cupcakes taste like the cold version since we use actual cream soda in them.
Is butterbeer alcoholic at Harry Potter Studios?
Nope, totally alcohol-free everywhere they sell it officially. Universal Studios, Harry Potter World in London, all that stuff - completely safe for kids. The name's confusing but it's basically fancy butterscotch soda. In the books they hint it might have a tiny bit of alcohol for wizards but the real-world version has zero. These Harry Potter Butterbeer Cupcakes are kid-friendly too, obviously.
Is butterbeer just butterscotch?
Pretty much butterscotch mixed with cream soda and vanilla. That's the base flavor everyone tries to copy from the movies and theme parks. Some recipes add caramel or toffee too. It's sweeter and creamier than plain butterscotch candy. These Harry Potter Butterbeer Cupcakes get that flavor from butterscotch chips, butterscotch extract, cream soda in the batter, and caramel on top.
Is butterbeer alcohol free?
Yeah, completely. The official Universal Studios version has zero alcohol, and homemade recipes like these Harry Potter Butterbeer Cupcakes are just butterscotch, cream soda, and sugar. Totally fine for kids. We've served these at Liam's birthday parties with seven-year-olds running around everywhere. If you want an adult version you could add rum or butterscotch schnapps but that's your own thing, not the real recipe.
Time to Start Baking Some Magic!
Alright so now you know everything about making these Harry Potter butterbeer cupcakes from the very beginning to pulling them out of the oven all perfect and golden. We've been through the first disaster batch when we added way too much cream soda and they basically turned into soup, the second batch that tasted like nothing, that third batch we don't talk about, and finally getting to batch five where Liam said they were perfect. These cupcakes have been at literally every Harry Potter party we've thrown since then. Also random movie nights when we're rewatching the films again, boring Saturdays when Liam won't stop bugging me to bake something.
Want more recipes that look way harder than they are? Check out our Easy Raspberry Filled Almond Snowball Cookies - those powdered sugar ones that melt in your mouth but these have raspberry hiding in the middle that makes them seem really fancy. The Best Chickpea Brownies Recipe with 3 Ingredients sounds completely insane and Liam didn't believe me when I told him what was in them, but I swear nobody can tell there's beans and they're actually really fudgy. And if you're feeling brave, our Easy Homemade German Chocolate Cake Roll is one of those desserts that makes people think you went to culinary school.
Share your Harry Potter Butterbeer Cupcakes!Liam gets so pumped when people send us pictures, especially if they're doing Harry Potter parties. He keeps a folder on my phone of all the different ways people have decorated these.
⭐⭐⭐⭐⭐ Rate this Harry Potter Butterbeer Cupcakes and tell us how they turned out!
Related
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Pairing
These are my favorite dishes to serve with Harry Potter Butterbeer Cupcakes
Harry Potter Butterbeer Cupcakes
Equipment
- 1 Standard Muffin Tin (12-cup)
- 12 Cupcake liners (Any theme or color)
- 2 Mixing bowls (One for dry, one for wet)
- 1 Electric mixer (Hand or stand mixer)
- 1 set Measuring cups & spoons (Standard set)
- 1 Rubber spatula (For folding in chips)
- 1 Wire cooling rack (For cooling cupcakes)
Ingredients
Cupcakes
- 1½ cups All-purpose flour - Spoon and level
- 1½ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Unsalted butter - Softened
- ¾ cup Brown sugar - Light or dark
- 2 large Eggs - Room temperature
- 1 teaspoon Vanilla extract
- ½ cup Cream soda - Replaces milk
- ½ cup Butterscotch chips - Folded in
Frosting
- ¾ cup Butter - Softened
- 3 cups Powdered sugar - Sifted
- 2-3 tablespoon Heavy cream - Adjust for texture
- ½ teaspoon Butterscotch extract - Optional: caramel extract
- ½ teaspoon Vanilla extract
- 1 pinch Salt - Balances sweetness
Topping
- Caramel sauce - Warm before drizzling
- Butterscotch chips - For garnish
Instructions
- Preheat oven to 350°F (175°C), line a 12-cup muffin tin with cupcake liners, and let butter soften.
- Whisk together flour, baking powder, and salt. In another bowl, cream butter and brown sugar until fluffy, then add eggs, vanilla, and cream soda. Mix in dry ingredients until just combined and fold in butterscotch chips.
- Divide batter evenly among cupcake liners, filling each about two-thirds full. Bake 18-20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Beat butter until creamy, then slowly add powdered sugar. Mix in heavy cream, butterscotch extract, vanilla, and salt. Beat on high for 3-4 minutes until light and fluffy.
- Spread or pipe frosting onto completely cooled cupcakes. Adjust frosting consistency with more cream or sugar if needed.
- Warm caramel sauce slightly and drizzle over cupcakes, then top with butterscotch chips before serving.
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