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Butterbeer Cupcakes

A close-up of a delicious Butterbeer cupcake topped with swirl frosting, caramel drizzle, and gold sprinkles.
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These butterbeer cupcakes capture the magical flavor of the popular wizarding drink with a golden crumb, creamy butterscotch frosting, and a hint of cream soda. Perfect for Harry Potter parties or any themed celebration.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • 1 cup cream soda, room temperature
  • ½ cup powdered sugar
  • ¼ cup butterscotch syrup
  • 2 tablespoons milk
  • Butterbeer Frosting:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup cream soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon butter extract
  • Butterscotch Drizzle:
  • ½ cup butterscotch chips
  • 1 tablespoon vegetable oil
  • Optional Decorations:
  • Gold edible glitter
  • House color sprinkles
  • Small wizard-themed toppers

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
  3. Add the softened butter, eggs, vanilla extract, and butter extract to the dry ingredients. Mix on low speed until just combined.
  4. Gradually add the cream soda while mixing on low speed until the batter is smooth. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  7. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the Butterbeer Frosting: In a large bowl, beat the softened butter until creamy.
  9. Gradually add the powdered sugar, alternating with the cream soda, beating until smooth and fluffy. Mix in the vanilla extract and butter extract.
  10. Prepare the Butterscotch Drizzle: Melt the butterscotch chips with the vegetable oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
  11. Once the cupcakes are completely cool, frost them generously with the butterbeer frosting.
  12. Drizzle the butterscotch sauce over the frosting.
  13. Decorate with gold edible glitter, house color sprinkles, or themed toppers as desired.

Notes

  • For best results, ensure your cream soda is at room temperature before adding it to the batter.
  • You can make the cupcakes and frosting a day ahead. Store the unfrosted cupcakes in an airtight container at room temperature. Store the frosting in an airtight container in the refrigerator; bring to room temperature and re-whip before frosting.
  • The butterscotch drizzle can be made ahead and stored in a sealed container at room temperature. Gently warm if it becomes too thick.

Nutrition

Find it online: https://cutcooktaste.com/butterbeer-cupcakes/