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Butterbeer Cupcakes

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These Butterbeer Cupcakes are a whimsical Harry Potter-inspired dessert featuring moist butterscotch-flavored cake, creamy butterscotch buttercream, and a magical butterscotch drizzle. Perfect for parties, birthdays, or any time you want a sweet, nostalgic treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 (3.4 oz) box butterscotch instant pudding mix
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon butter extract (optional)
  • 1/4 cup club soda or cream soda
  • For the Butterscotch Buttercream Frosting:
  • 1 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 1/4 cup butterscotch sauce (homemade or store-bought)
  • 2–3 tablespoons heavy cream
  • Pinch of salt
  • 1/4 teaspoon butter extract (optional)
  • For the Butterscotch Drizzle:
  • 1/2 cup butterscotch chips
  • 2 tablespoons heavy cream
  • Optional Toppings:
  • Gold sprinkles or edible glitter
  • Mini butterscotch candies

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and butter extract (if using).
  5. Beat in butterscotch instant pudding mix until just combined.
  6. With the mixer on low, add half of the dry ingredients, followed by the milk. Mix gently, then add the remaining dry ingredients. Pour in club soda or cream soda and mix until just combined. Do not overmix.
  7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a large bowl, beat butter until creamy. Gradually add powdered sugar, beating on low. Add butterscotch sauce, heavy cream, salt, and butter extract (if using). Beat on medium-high until light and fluffy, about 2-3 minutes. Add more cream if needed for desired consistency.
  10. Fill a piping bag fitted with a large star tip and pipe swirls of frosting onto cooled cupcakes.
  11. For the drizzle: In a small saucepan, melt butterscotch chips with heavy cream over low heat, stirring until smooth. Let cool slightly before drizzling over frosted cupcakes.
  12. Decorate with gold sprinkles, edible glitter, or mini butterscotch candies as desired.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Rotate the muffin tin halfway through baking for even cupcakes. Let the butterscotch drizzle cool to a warm honey consistency before drizzling. Cupcakes freeze well unfrosted for up to 2 months. For gluten-free or dairy-free adaptations, see the blog’s variations section.

Nutrition

Keywords: Butterbeer cupcakes, Harry Potter dessert, butterscotch cupcakes, party cupcakes, magical cupcakes, easy cupcakes, themed dessert

Find it online: https://bitefuljoy.com/butterbeer-cupcakes-recipe-easy-harry-potter-dessert-youll-love/