Harry Potter Butterbeer Cupcakes

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.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Easy Butterbeer cupcakes, Harry Potter Butterbeer cupcake recipe, Harry Potter Butterbeer Cupcakes, Harry potter butterbeer cupcakes mood of calmness, Harry Potter Butterbeer cupcakes with filling, Harry Potter Cupcake Toppers, Harry Potter cupcakes

Prep Time: 20

Cook Time: 20

Cooling + Frosting: 45

Total Time: 1 25

Servings: cupcakes

Calories: 385kcal

Cost: $13

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.

Notes

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

Nutrition