Description

These Harry Potter Butterbeer Cupcakes are a magical treat inspired by the Wizarding World. With a heavenly blend of caramel-like butterscotch, soft and fluffy cupcakes, rich buttercream frosting, and a sweet drizzle of butterscotch ganache, they are perfect for fans and dessert lovers alike. Whether you’re hosting a Harry Potter-themed party or simply indulging in some decadent sweets, these cupcakes will make you feel like you’re sipping Butterbeer at Hogsmeade!

Ingredients

Units Scale

For the Butterbeer Cupcakes

3 cups (710 ml) butterscotch beer (cream soda will work also)
1/2 cup (112 g) unsalted butter, softened
1/2 cup (110 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 eggs, at room temperature
2 tsp vanilla bean paste or extract
1 tsp butter extract
1/3 cup (56 g) butterscotch chips, melted and slightly cooled
1/2 cup (120 ml) buttermilk, at room temperature
1 3/4 cups (219 g) all-purpose flour, spooned and leveled, then sifted
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

For the Butterscotch Buttercream

1 1/2 cups (336 g) unsalted butter, softened
1 cup (170 g) butterscotch chips, melted and slightly cooled
2 1/4 cups (290 g) powdered sugar, measured then sifted
3/4 tsp butter extract
1/2 tsp vanilla extract

For the Butterscotch Ganache Drizzle

1/4 cup (42 g) butterscotch chips
1 tbsp heavy cream
1/2 tbsp honey

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Instructions

Prepare the Butterbeer Reduction
Add the butterscotch beer or cream soda to a large pot and simmer over medium heat until it reduces to 1/2 cup. This usually takes around 20-30 minutes. Remove from heat and let it cool until it’s slightly warm before using.
Preheat and Prepare the Cupcake Pans
Preheat the oven to 350°F (175°C). Line two standard cupcake pans (or one large 24-cup capacity pan) with liners. Set aside.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry mixture aside.
Cream the Wet Ingredients
In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric or stand mixer until light and fluffy (about 1-2 minutes). Add the eggs, vanilla extract, and butter extract, then mix until the batter is pale in color, around 1-2 minutes.
Combine the Cupcake Batter
Gradually mix in the butterbeer reduction and the melted butterscotch chips. Alternate adding the dry ingredients and buttermilk in smaller additions until the batter is smooth and well combined.
Bake the Cupcakes
Divide the batter evenly between the 24 liners, filling each about 2/3 full. Bake the cupcakes for 14-18 minutes, or until a toothpick inserted into the centers comes out clean. Let them cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Make the Butterscotch Buttercream
In a large bowl, whip the softened unsalted butter with an electric mixer until pale and fluffy (about 5-10 minutes). Add the melted and slightly cooled butterscotch chips and mix until combined. Gradually add the powdered sugar, a cup at a time, mixing thoroughly. Finally, mix in the butter extract and vanilla extract until the frosting is light and creamy.
Prepare the Butterscotch Ganache
Combine the butterscotch chips and heavy cream in a microwave-safe bowl. Microwave for 30-45 seconds, then stir until the mixture is melted and smooth. Add the honey and mix well. If the ganache thickens before use, microwave for 5-10 seconds to loosen it back up.
Assemble the Cupcakes
Once the cupcakes are fully cooled, add the butterscotch buttercream to a piping bag with a decorative tip. Pipe a generous swirl of frosting onto each cupcake. Drizzle the butterscotch ganache over the frosting for a beautiful finishing touch.

Notes

If butterscotch beer is unavailable, cream soda works as a great alternative.
Butterscotch chips should be melted carefully to avoid scorching—use low heat or short microwave intervals.
For an extra touch, garnish the cupcakes with a sprinkle of edible gold dust or tiny candy lightning bolts to stay on theme.
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days (bring to room temperature before serving).

Nutrition

Serving Size: 1 cupcake
Calories: 285
Sugar: 25g
Sodium: 165mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 53mg