When my youngest daughter turned eleven, she was convinced her Hogwarts letter had simply gotten lost in the Muggle post. So, we did what any wizarding family-at-heart would do—we threw her a full Harry Potter birthday, complete with golden snitches, chocolate frogs, and the star of the show: Butterbeer Cupcakes.
That day, my kitchen smelled like Hogsmeade on a chilly autumn afternoon. Sweet butterscotch and creamy vanilla filled the air as I swirled frosting high like the foamy top of a butterbeer mug. These cupcakes aren’t just dessert; they’re an experience—rich, cozy, and just whimsical enough to make you believe magic might be real.
What is Butterbeer?
Butterbeer, first introduced in the Harry Potter series, is a fictional wizarding beverage said to taste “a little bit like less-sickly butterscotch.” In the Muggle world, it’s often recreated with a blend of cream soda, butterscotch, brown sugar, and vanilla—warm, buttery, and sweet.
Why You’ll Love These Butterbeer Cupcakes
- Soft, moist crumb with a caramel-butterscotch kick.
- Butterscotch frosting that’s creamy and cloud-like.
- Inspired by the magical world of Harry Potter.
- Perfect for themed parties, birthdays, or cozy nights in.
- Smells like a sweet autumn evening in Hogsmeade.
Tips for Making the Best Butterbeer Cupcakes
- Use real butter for the richest flavor. Margarine just won’t create the same depth.
- Let your butterscotch sauce cool slightly before mixing it into the batter or frosting.
- Cream the butter and sugar long enough—it’s the secret to light, fluffy cupcakes.
- Use room-temperature eggs and dairy so everything blends smoothly.
How to Make Butterbeer Cupcakes
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup cream soda
- ¼ cup whole milk
- ¼ cup butterscotch sauce
For the frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup butterscotch sauce
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, beat butter and brown sugar until light and fluffy (about 3 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Incorporate liquids: Alternate adding dry ingredients with cream soda and milk. Stir in butterscotch sauce.
- Bake: Fill cupcake liners ⅔ full and bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
- Make frosting: Beat butter until creamy. Add powdered sugar, butterscotch sauce, vanilla, and enough heavy cream to reach a fluffy consistency.
- Frost and serve: Pipe frosting on cooled cupcakes, drizzle extra butterscotch sauce if desired.
You Must Know
- These cupcakes freeze beautifully—just frost after thawing.
- Cream soda gives them an authentic “Butterbeer” flavor.
- The frosting is stable enough to hold swirls for hours at a party.
Top Tips for Perfecting Your Butterbeer Cupcakes
- For richer flavor, use homemade butterscotch sauce.
- Don’t overmix after adding flour—keeps the crumb tender.
- Chill the frosting slightly before piping for sharper swirls.
Storing and Reheating Tips
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days (bring to room temp before serving).
- Freeze unfrosted cupcakes for up to 3 months; thaw at room temperature.
Helpful Notes
- If you can’t find cream soda, substitute with a light caramel soda.
- Gluten-free flour blends work well for a wheat-free version.
- For a vegan twist, swap butter with plant-based and eggs with flax eggs.
Tips from Well-Known Chefs
- Mary Berry suggests weighing ingredients for the most consistent cupcakes.
- Christina Tosi often uses a pinch of salt in frosting to balance sweetness.
Common Mistakes to Avoid
- Overfilling liners—this causes uneven domes.
- Using cold butter or eggs—will make batter curdle.
- Adding too much liquid to frosting—can make it soupy.
FAQs
What was Butterbeer made of?
In fan recipes, it’s typically made from cream soda, butterscotch, brown sugar, and butter flavoring.
Is Butterbeer just butterscotch?
Not exactly—while butterscotch is the main flavor, cream soda and butter flavoring make it unique.
What the heck is Butterbeer?
A fictional drink from Harry Potter, described as sweet, frothy, and comforting—often served warm or cold.
What does Butterbeer cake taste like?
Sweet, buttery, with rich butterscotch notes and a hint of vanilla creaminess.
Conclusion
Butterbeer Cupcakes aren’t just dessert—they’re a trip to Hogsmeade without leaving your kitchen. Every bite is warm, cozy, and brimming with magic. So grab your whisk, channel your inner wizard, and let your kitchen smell like a spell just went right.
Print
Butterbeer Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Butterbeer Cupcakes are inspired by the magical world of Harry Potter, with a moist butterscotch-flavored cake and creamy butterscotch frosting. Perfect for themed parties, birthdays, or any time you want a whimsical sweet treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup cream soda
- ¼ cup whole milk
- ¼ cup butterscotch sauce
- For the frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup butterscotch sauce
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and brown sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternate adding dry ingredients with cream soda and milk, mixing until just combined. Stir in butterscotch sauce.
- Fill cupcake liners ⅔ full and bake for 18–20 minutes, until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Add powdered sugar, butterscotch sauce, vanilla, and heavy cream, whipping until fluffy.
- Pipe frosting on cooled cupcakes and drizzle extra butterscotch sauce if desired.
Notes
For best flavor, use homemade butterscotch sauce. Store cupcakes in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. These cupcakes freeze well unfrosted for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35
- Sodium: 190
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 0
- Protein: 3
- Cholesterol: 55
Keywords: Butterbeer Cupcakes, butterscotch cupcakes, Harry Potter cupcakes, cream soda cupcakes
