Harry Potter Butterbeer Cupcakes

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These Harry Potter Butterbeer Cupcakes are the perfect treat for any wizarding world enthusiast. The soft, moist cupcakes are infused with the rich, buttery flavor of Butterbeer, while the smooth, fluffy frosting adds an extra layer of sweetness. Topped with a drizzle of butterscotch sauce and gold sprinkles, they’re almost too beautiful to eat!

  1. Ingredients:

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon butter extract (for that signature Butterbeer flavor)
  • 1/2 cup buttermilk
  • 1/4 cup cream soda (for the Butterbeer flavor)
  • 1/4 cup butterscotch sauce (for extra flavor)

For the Frosting:

  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon butter extract
  • 1/4 cup butterscotch sauce
  • Pinch of salt

For Garnish:

  • Butterscotch drizzle (optional)
  • Gold-colored sprinkles (optional)

Directions:

  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 the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and brown sugar until creamy and light. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and butter extract.
  4. Alternately add the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Then, stir in the cream soda and butterscotch sauce for that rich Butterbeer flavor.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  6. For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, butter extract, and butterscotch sauce. Beat until smooth and fluffy. If the frosting is too thick, add a little more heavy cream to reach your desired consistency.
  7. Once the cupcakes are fully cooled, frost them generously with the butterbeer frosting.
  8. Drizzle with additional butterscotch sauce and top with gold-colored sprinkles for a magical touch, if desired.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 250 kcal | Servings: 12 cupcakes

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