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Harry Potter Butterbeer Cupcakes

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These magical cupcakes capture the nostalgic butterscotch-vanilla flavor of Harry Potter’s iconic Butterbeer, topped with fluffy butterscotch frosting and festive gold sprinkles. Perfect for parties, movie nights, or whenever you want to conjure up a bit of wizarding joy.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons (6g) baking powder
  • 1/4 teaspoon (1g) kosher salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 1/2 cup (120ml) cream soda, room temperature
  • 3/4 cup (130g) butterscotch chips, melted and slightly cooled
  • 1/4 cup (60ml) whole milk, room temperature
  • For the Butterbeer Frosting:
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 3 tablespoons (45ml) butterscotch sauce (store-bought or homemade)
  • 2–3 tablespoons (30-45ml) heavy cream
  • Pinch of salt (optional)
  • Gold sprinkles or star-shaped candy (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well.
  2. Melt 3/4 cup butterscotch chips in a microwave-safe bowl in 20-second bursts, stirring in between, until smooth. Let cool for 5 minutes.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy, about 3 minutes.
  5. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  6. Blend in the cooled, melted butterscotch chips until just combined.
  7. Add half the dry ingredients and mix just until combined. Pour in cream soda and milk, then add the rest of the dry ingredients. Mix until just smooth; do not overbeat.
  8. Divide batter evenly among cupcake liners (about 2/3 full). Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For the frosting: In a clean bowl, beat butter until creamy. Gradually add powdered sugar, mixing on low. Add butterscotch sauce and heavy cream. Whip on high until light and fluffy, 2-3 minutes. Add a pinch of salt if desired.
  11. Frost cooled cupcakes using a spoon, piping bag, or offset spatula. Drizzle with extra butterscotch sauce and decorate with gold sprinkles or candy stars.
  12. Serve immediately, or store as directed.

Notes

For best results, use room temperature eggs and dairy. Don’t overmix the batter after adding flour to keep cupcakes light. If butterscotch chips aren’t available, caramel chips can be substituted. Let cupcakes cool completely before frosting. Store unfrosted cupcakes at room temperature for up to 2 days, or frosted cupcakes in the fridge for 3-4 days. Cupcakes can be frozen (unfrosted) for up to 2 months.

Nutrition

Keywords: Harry Potter, Butterbeer, cupcakes, party, dessert, butterscotch, magical, themed, easy, kid-friendly

Find it online: https://magnetmeal.com/harry-potter-butterbeer-cupcakes-recipe-easy-magical-party-treats/