Go Back
–+ servings
Harry Potter Butterbeer Cupcakes

Harry Potter Butterbeer Cupcakes: Magical Bites of Bliss

These Harry Potter Butterbeer Cupcakes capture the enchanting flavor of everyone's favorite wizarding drink in a delightful treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 cups Granulated Sugar Use brown sugar for deeper flavor
  • 0.5 cups Unsalted Butter Softened, can substitute with margarine
  • 2 large Eggs Can use flax eggs for a vegan version
  • 0.5 cups Buttermilk Substitute with milk + vinegar or yogurt
  • 1 tsp Baking Powder Ensure it's fresh for the best rise
  • 1 tsp Baking Soda Essential for proper leavening
  • 0.5 tsp Salt Enhances flavors
  • 1 tsp Vanilla Extract Opt for pure vanilla for richer flavor
For the Frosting
  • 1 cups Heavy Whipping Cream Use coconut cream for a dairy-free alternative
  • 2 tbsp Powdered Sugar Adjust to taste
  • 0.5 tsp Vanilla Extract Enhances frosting flavor
For the Topping
  • 0.5 cups Butterscotch Sauce Plus extra for drizzling
  • Gold or Yellow Sprinkles Optional for decoration

Equipment

  • Oven
  • cupcake pan
  • Mixing bowls
  • Handheld or stand mixer
  • whisk
  • Piping Bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful paper liners.
  2. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add eggs to the mixture one at a time, mixing well after each addition until smooth.
  4. Mix in buttermilk and vanilla extract until the batter is uniform.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Fold the dry ingredients into the wet mixture until just combined.
  7. Gently fold in butterscotch sauce until evenly distributed.
  8. Spoon the batter into the lined cupcake pan, filling each liner ¾ full.
  9. Bake for 18-20 minutes, checking for doneness with a toothpick.
  10. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
  11. Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  12. Frost each cupcake generously with the whipped cream mixture.
  13. Drizzle extra butterscotch sauce over the frosted cupcakes.
  14. Sprinkle gold or yellow sprinkles on top for decoration.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure to cool cupcakes completely before frosting to prevent melting.

Tried this recipe?

Let us know how it was!