Description

These Harry Potter Butterbeer Cupcakes feature soft, fluffy cupcakes infused with butterbeer flavor and topped with rich butterscotch buttercream frosting. Each bite delivers a sweet, magical treat perfect for themed parties or cozy movie nights.

Ingredients

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

1/4 cup butterbeer (or cream soda as a substitute)

1/4 tsp butterscotch extract (optional)

1 cup unsalted butter, softened (for frosting)

3 cups powdered sugar

1/4 cup butterscotch sauce

2 tbsp heavy cream

1/2 tsp vanilla extract (for frosting)

A pinch of salt

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and butterbeer, beginning and ending with the dry ingredients. Stir in the butterscotch extract if using.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
Mix in the butterscotch sauce, heavy cream, vanilla extract, and salt. Beat until smooth and fluffy.
Frost the cooled cupcakes generously with the butterscotch buttercream and serve.

Notes

Substitute cream soda for butterbeer if unavailable.

Drizzle warm butterscotch sauce over the frosting for extra richness.

Replace part of the butter in the frosting with cream cheese for a tangy variation.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Unfrosted cupcakes can be frozen for up to 2 months and thawed before frosting.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 420 kcal
Sugar: 38 g
Sodium: 180 mg
Fat: 24 g
Saturated Fat: 15 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 50 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 85 mg