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Homemade Harry Potter Butterbeer Cupcakes with creamy frosting and golden caramel drizzle, showing a soft, fluffy interior where a bite has been taken.

Harry Potter Butterbeer Cupcakes

5 from 1 vote
Magical Harry Potter Butterbeer Cupcakes inspired by the famous drink from the wizarding world! Fluffy cream soda cupcakes filled with butterscotch flavor, topped with rich butterbeer frosting and caramel drizzle.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling + Frosting 45 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. Preheat oven to 350°F (175°C), line a 12-cup muffin tin with cupcake liners, and let butter soften.
  2. 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.
  3. 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.
  4. 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.
  5. Spread or pipe frosting onto completely cooled cupcakes. Adjust frosting consistency with more cream or sugar if needed.
  6. Warm caramel sauce slightly and drizzle over cupcakes, then top with butterscotch chips before serving.

Nutrition

Serving: 1cupcakeCalories: 385kcalCarbohydrates: 49gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 180mgPotassium: 120mgSugar: 36gVitamin A: 550IUCalcium: 55mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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