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Harry Potter Butterbeer Cupcakes
A sweet and delicious recipe for Butterbeer Cupcakes inspired by the Harry Potter books and movies. These treats are made with butterscotch and cream soda. Perfect for a Harry Potter party or movie night!
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Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Resting Time
10
minutes
mins
Total Time
50
minutes
mins
Course
Dessert
Cuisine
American
Servings
24
Cupcakes
Calories
264
kcal
Equipment
2
12 count Cupcake Pan
24
Cupcake Liners
Hand or Stand Mixer
Measuring Cups and Spoons
Piping Bag
fitted with 1M tip
Ingredients
1x
2x
3x
Cupcake Ingredients
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
tsp
Kosher Salt
1/2
cup
Buttermilk
2
tsp
Vanilla Extract
1
tsp
Butter Extract
1/2
cup
Cream Soda
Butterscotch Sauce Ingredients
1
cup
Butterscotch Chips
1/2
cup
Heavy Cream
Frosting Ingredients
1/2
cup
Unsalted Butter
room temperature
2
cups
Powdered Sugar
1/4
cup
Butterscotch Sauce
this is part of the recipe and not an ingredient to purchase
Instructions
Preheat the oven to 350 degrees.
Heat the heavy cream in the microwave for 40 seconds.
1/2 cup Heavy Cream
Pour on top of the butterscotch chips and let sit off to the side.
1 cup Butterscotch Chips
Line the cupcake tin with paper liners.
In a bowl, add brown sugar, eggs, and vegetable oil. Whisk together until smooth.
1 cup Light Brown Sugar,
3 Eggs,
1/2 cup Vegetable Oil
Add in flour, baking soda, baking powder, and salt. Whisk together.
2 cups All-Purpose Flour,
1 tsp Baking Soda,
1 tsp Baking Powder,
1 tsp Kosher Salt
Add buttermilk and whisk until smooth.
1/2 cup Buttermilk
Add in the butter and vanilla flavorings.
1 tsp Butter Extract,
2 tsp Vanilla Extract
Once smooth, gently stir in the cream soda (it will fizz).
1/2 cup Cream Soda
Immediately add ¼ cup of the batter to each cupcake liner.
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 the microwave for 10-15 seconds.
1/4 cup Butterscotch Sauce
While the cupcakes are baking, begin making the frosting.
In a bowl, blend the butter until smooth.
1/2 cup Unsalted Butter
Add in the powdered sugar and blend, it will be crumbly.
2 cups Powdered Sugar
Pour in the butterscotch sauce, reserving some for the topping. Blend together.
The frosting should be fluffy, not runny. If it’s runny, add more powdered sugar.
Allow the cupcakes to cool for 10-15 minutes after they come out of the oven.
Add the frosting to the piping bag fitted with the tip. Pipe the frosting on top of the cupcakes. Drizzle the leftover syrup over the top.
Nutrition
Calories:
264
kcal
Carbohydrates:
37
g
Protein:
2
g
Fat:
12
g
Saturated Fat:
6
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
3
g
Trans Fat:
1
g
Cholesterol:
37
mg
Sodium:
210
mg
Potassium:
47
mg
Fiber:
1
g
Sugar:
28
g
Vitamin A:
236
IU
Vitamin C:
1
mg
Calcium:
34
mg
Iron:
1
mg
Keyword
Butterbeer, Butterbeer cupcakes, Butterscotch, Cupcakes, Harry Potter
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