Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Harry Potter Butterbeer Cupcakes Recipe

★★★★★

4.9 from 134 reviews
  • Author: Noah
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Description

These Harry Potter Butterbeer Cupcakes capture the magical essence of the beloved wizarding world with a rich butterscotch flavor enhanced by cream soda both in the cupcakes and frosting. Light, fluffy, and decadently topped with a creamy butterscotch frosting and optional decorative pretzels and edible gold glitter, these cupcakes are perfect for themed parties or any fandom celebration.

Ingredients

Scale

Cupcakes

  • 2 ½ cups (300g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • ½ tsp butterscotch extract
  • ½ cup (120ml) whole milk, room temperature
  • ½ cup (120ml) cream soda (non-alcoholic)

Frosting

  • 1 ½ cups (340g) unsalted butter, softened
  • 4–5 cups (480-600g) powdered sugar, sifted
  • 2–3 tbsp cream soda (non-alcoholic)
  • 1 tbsp pure vanilla extract
  • 1 tsp butterscotch extract
  • Pinch of fine sea salt
  • Optional: 1-2 tbsp heavy cream or milk (for frosting consistency)

Decorations

  • Caramel or butterscotch drizzle
  • Edible gold glitter or sprinkles
  • Small pretzel sticks (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for cupcake batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter for 1-2 minutes, then gradually add the granulated sugar while continuing to beat for another 3-5 minutes until the mixture is light and fluffy.
  4. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla and butterscotch extracts until smooth.
  5. Combine Dry and Wet Ingredients: Alternate adding the flour mixture and a combined mixture of whole milk and cream soda to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined to avoid overmixing.
  6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow space for rising.
  7. Bake: Bake the cupcakes for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool Cupcakes: Let the cupcakes cool in the tin for about 5-10 minutes before transferring to a wire rack to cool completely.
  9. Prepare Frosting Butter: Beat the softened butter for the frosting in a large bowl for 5-7 minutes until it becomes light, fluffy, and nearly white in color.
  10. Add Powdered Sugar: Gradually mix in the sifted powdered sugar on low speed until it is fully incorporated.
  11. Flavor the Frosting: Add cream soda, vanilla extract, butterscotch extract, and a pinch of salt, then beat on medium-high speed for 3-5 minutes until the frosting is creamy and fluffy.
  12. Adjust Consistency: If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk to reach desired consistency. If too thin, add more powdered sugar.
  13. Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously using a piping bag or an offset spatula.
  14. Decorate: Drizzle caramel or butterscotch sauce over each cupcake, then sprinkle edible gold glitter or sprinkles on top. Optionally, place a small pretzel stick on each cupcake for added decoration.
  15. Serve or Store: Serve immediately or store cupcakes in an airtight container. If refrigerated, allow them to come to room temperature for 30 minutes before serving for best flavor and texture.

Notes

  • Ensure all dairy ingredients are at room temperature for best mixing and texture.
  • Do not overmix the batter to keep cupcakes tender and light.
  • The cream soda adds a subtle fizz and unique flavor, so use a high-quality non-alcoholic cream soda.
  • Adjust the frosting thickness gradually to avoid too runny or too stiff icing.
  • Optional pretzel sticks add a salty crunch contrast that complements the sweet butterscotch flavor perfectly.
  • Store cupcakes in a cool place if serving within a day, or refrigerate for longer freshness but allow to warm before serving.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Harry Potter, Butterbeer, Cupcakes, Butterscotch, Cream Soda, Magical, Dessert, Party Treat

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealbynoah.com/harry-potter-butterbeer-cupcakes-recipe/