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A metal baking tray holds twelve Butterbeer Cupcakes with swirled white frosting and yellow sprinkles, arranged in rows on a white surface.

Butterbeer Cupcake Recipe

These Butterbeer Cupcakes are inspired by the famous Harry Potter drink with rich butterscotch flavor, cream soda, and fluffy butterbeer frosting. Perfect for movie nights, themed parties, birthdays, or any magical dessert table!

Course desserts, Dinner
Cuisine American, Cupcakes
Keyword Butterbeer Cupcake Recipe, Harry Potter Cupcake Recipes
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 24
Author Momma Lew

Ingredients

Cupcakes:

  • 1 cup light brown sugar
  • 3 eggs large
  • ½ cup vegetable oil
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 teaspoon kosher salt
  • ½ cup buttermilk
  • 2 tsp vanilla extract
  • 1 tsp butter extract
  • ½ cup cream soda

Butterscotch Sauce:

  • 1 cup butterscotch chips
  • ½ cup heavy cream

Frosting:

  • ½ cup unsalted butter room temperature
  • 2 cups powdered sugar
  • ¼ cup butterscotch sauce

Instructions

  1. Preheat the oven to 350 degrees.
  2. Heat the heavy cream in the microwave for 40 seconds.
  3. Pour on top of the butterscotch and let sit off to the side
  4. Line the cupcake tin with paper liners.
  5. In a bowl add brown sugar, eggs and vegetable oil.
  6. Whisk together until smooth.
  7. Combine flour, baking soda, baking powder, and salt.
  8. Whisk together, add buttermilk and whisk until smooth.
  9. Add in the butter and vanilla flavorings.
  10. Once smooth gently stir in the cream soda (it will fizz)
  11. Immediately add ¼ cup batter to each cup
  12. Bake for 15-17 minutes, or until golden brown.
  13. Stir the butterscotch syrup, all of the candy should be melted now, if not pop back in microwave for 10-15 secs.
  14. While the cupcakes are baking making the frosting
  15. In a bowl, blend the butter until smooth.
  16. Add in the powdered sugar and blend, it will be crumbly.
  17. Pour in the butterscotch syrup, reserving some for the topping.
  18. The frosting should be fluffy not runny. If it’s runny add more powdered sugar.
  19. Add to piping bag fitted with tip 1M
  20. Pipe frosting on top of cupcakes and drizzle with left over syrup