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Home » Recipes » Dessert » Cupcakes » Harry Potter Butterbeer Cupcakes

Harry Potter Butterbeer Cupcakes

By: Rebecca  |  Published: December 12, 2015  |  Updated: July 30, 2020  |   View Our Affiliate Disclosure Policy

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These Harry Potter Butterbeer Cupcakes will cast a spell on your taste buds and leave you in a state of geeky bliss! via @sugarandsoulco

These Harry Potter Butterbeer Cupcakes will cast a spell on your taste buds and leave you in a state of geeky bliss! Loaded with delicious flavors of toffee, butterscotch, caramel, and vanilla.

These Harry Potter Butterbeer Cupcakes are AMAZING and will cast a spell on your taste buds and leave you in a state of geeky bliss!

It’s that time of year again! Every December, Matt and I have a Harry Potter marathon, I don’t even remember how long we’ve been doing it, but I always try to bake up something delicious for us to enjoy with it!

Last year I made these Butterbeer Pudding Cookies and they’ve been one of my most popular recipes to date! We’ve made them over and over again, tried different variations and I even made them for a wedding in September! One reader is commented that the cookies “smell like unicorns,” here’s to hoping these cupcakes are just as good!

These Harry Potter Butterbeer Cupcakes are AMAZING and will cast a spell on your taste buds and leave you in a state of geeky bliss!

Personally, I think they’re freakin’ amazing and might just be the best cupcakes I’ve ever made, they taste like french toast and butterbeer had a baby! See, now you really want one!

Fun Ways To Dress Up Your Cupcakes!

  • Harry Potter Cupcake Toppers
  • Harry Potter Cupcake Liners
  • Edible Lightning Bolt Cupcake Toppers
Harry Potter Butterbeer Cupcakes

These cupcakes are light and fluffy with toffee bits throughout that make for a nice little punch of flavor. Then they’re dipped in a rich butterscotch sauce and finished with a whipped butterbeer frosting and some lightning bolt sprinkles.

I know there’s a fair amount of people who don’t like to use flavoring or extracts, but please be aware that the imitation butter flavor is KEY in this recipe and CANNOT just be replaced with melted butter. You can find the imitation butter extract in the baking aisle with other flavorings, extracts, and food colors.

These Harry Potter Butterbeer Cupcakes are AMAZING and will cast a spell on your taste buds and leave you in a state of geeky bliss!

So Harry Potter lovers, are you guys excited for the Fantastic Beasts and Where to Find Them movie? I know I am, anything to keep the Harry Potter universe alive, right? The trailer comes out next week and I’m pretty pumped, especially because I adore Eddie Redmayne and know he’s going to do an amazing job!

Also, have you guys picked up a copy of the new Harry Potter and the Sorcerer’s Stone: Illustrated Edition? It’s absolutely gorgeous and I can’t wait to start collecting the books all over again!

Harry Potter Butterbeer Cupcakes

I purchased the Harry Potter cupcake liners on Etsy and put them on over the two regular liners so the sauce wouldn’t make them all nasty. They are made out of copied book pages, and as a book lover, they were just too perfect.

The lightning bolt sprinkles used in the photos are no longer made, but you can find some similar ones here. You could also top the cupcakes with sugar lightning bolts. Or buy Harry Potter Chocolate Molds To Top Your Cupcakes With!

These Harry Potter Butterbeer Cupcakes are AMAZING and will cast a spell on your taste buds and leave you in a state of geeky bliss!

More Harry Potter Creations!

  • Butterbeer No Bake Cookies
  • Harry Potter Butterbeer Pancakes 
  • Harry Potter Party
  • Harry Potter Quidditch Jersey Tutorial 
  • Harry Potter’s Butterbeer Fudge 
  • His & Hers Harry Potter Mugs
  • Golden Snitch Truffles 
  • Hogwarts House Crest Ornaments 
  • Harry Potter DIY Golden Snitch Ornament
  • Butterbeer Poke Cake 
  • Amortentia Love Potion
These Harry Potter Butterbeer Cupcakes are AMAZING and will cast a spell on your taste buds and leave you in a state of geeky bliss!

Harry Potter Butterbeer Cupcakes

Rebecca Hubbell
These Harry Potter Butterbeer Cupcakes will cast a spell on your taste buds and leave you in a state of geeky bliss! Loaded with delicious flavors of toffee, butterscotch, caramel, and vanilla.
4.43 from 45 votes
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Prep Time 30 mins
Cook Time 22 mins
Total Time 52 mins
Course Dessert
Cuisine American
Servings 18 cupcakes
Calories 326

Ingredients
  

Cupcakes:

  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon imitation butter extract
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup cream soda
  • 1 cup Heath Toffee Bits not the ones with chocolate

Sauce:

  • 3/4 cup butterscotch chips
  • 1/2 cup heavy cream

Frosting:

  • 2 cups heavy cream
  • 1/3 cup butterscotch instant pudding mix dry
  • 1/2 cup powdered sugar
  • 3 tsp imitation butter extract

Toppings:

  • lightning bolt sprinkles

Instructions
 

Cupcakes:

  • Preheat oven to 350 degrees F.
  • Line cupcake pan with liners.
  • Combine flour, sugar, baking soda, baking powder, and salt in a medium sized bowl and stir with a whisk until well mixed and smooth.
  • In a large bowl or stand mixer fitted with a whisk attachment, beat together the eggs, oil, extracts, and buttermilk.
  • Beat in the dry ingredients and the cream soda, alternating between the two until batter is smooth.
  • Mix in the toffee bits.
  • Add 1/4 cup batter to each cupcake liner and bake for 18-22 minutes.
  • Remove from oven and transfer to a cooling rack to cool. Bake remaining cupcakes.
  • Meanwhile, make the sauce by placing the butterscotch chips in a small metal bowl and heating the heavy cream in a small saucepan over medium heat.
  • Bring cream to a simmer, then pour it over the butterscotch chips. Let set for 3-4 minutes.
  • After time has passed, whisk cream and chips together until a rich sauce forms. Transfer to the fridge to cool and thicken for about 30 minutes.
  • Prepare frosting by combining all ingredients in a large bowl or stand mixer fitted with a whisk attachments and beat on medium-high for about 3-4 minutes until a light and fluffy frosting forms. Transfer frosting to a pastry frosting bag or to a dessert decorating tool.
  • Remove sauce from the fridge, roll out a piece of wax paper on a flat surface, dip the tops of the cupcakes in the sauce and place on the wax paper and let set for 15 minutes.
  • Place each cupcake in a second liner to cover up the stickiness.
  • Pipe frosting onto the cupcakes and finish with sprinkles.

Video

Nutrition

Calories: 326kcalCarbohydrates: 35gProtein: 3gFat: 19gSaturated Fat: 13gCholesterol: 73mgSodium: 197mgPotassium: 103mgSugar: 23gVitamin A: 545IUVitamin C: 0.2mgCalcium: 58mgIron: 0.9mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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Cupcakes Dessert Food and Fiction Recipes

About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Jennifer says

    February 18, 2021 at 10:20 am

    I cannot find instant butterscotch pudding anywhere, only cook & serve… can that be used?? Or is there a substitution???

    Reply
    • Rebecca Hubbell says

      February 19, 2021 at 10:02 am

      Instant need to be used, you could try instant caramel or vanilla instead, it will change the flavor though. Walmart usually has the biggest selection of puddings that I have seen.

      Reply
  2. Kirsten says

    January 7, 2021 at 9:11 pm

    I don’t have any cream soda at hand, and I really want to make these now. Are there any substitutes?

    Reply
  3. Lindsay says

    August 29, 2020 at 1:22 pm

    5 stars
    My family really enjoyed these cupcakes. The flavors are rich and delicious.

    Reply
  4. KC says

    August 17, 2020 at 4:45 pm

    Wondering if I could make this into a cake…..for my daughters birthday. I think I’d need to change the whipped cream frosting in to a butter cream to hold up in the layers……what do you think? What other changes would you make?

    Reply
    • Rebecca Hubbell says

      August 18, 2020 at 10:56 am

      I have made it as a poke cake but never as a layer cake. I would probably use my Salted Caramel Buttercream recipe and substitute half of the caramel sauce for butterscotch sauce. https://www.sugarandsoul.co/salted-caramel-frosting/

      Reply
  5. Flora says

    July 15, 2020 at 4:31 pm

    Trying to make these for my boyfriend’s birthday this weekend but have two questions both related to timing:
    1. Can I make the frosting ahead of time and pipe it the day of or do you think it may affect taste?

    2. I am planning to bake the actual cake portion a day ahead of time. Would it be better to soak them with the sauce that same day or can I wait the til the next day to do the soak as well?

    I have never worked with butterscotch or imitation butter before and am worried I will ruin it if I let any portion wait too long.

    Reply
    • Rebecca Hubbell says

      July 15, 2020 at 4:35 pm

      Hi Flora, it’s perfectly fine to make the cupcakes themselves a day in advance, however the frosting is best the day it is made because it’s a whipped cream based frosting. As for the butterscotch sauce/ganache, I think you’d be safe to do that a day in advance as well.

      Reply
    • Michelle says

      July 15, 2020 at 7:43 pm

      5 stars
      Yes! And the frosting is even better when it is cold.

      Reply
  6. Jess says

    July 4, 2020 at 8:24 pm

    5 stars
    Thank you so much for including the butterscotch sauce they didn’t have any at the store and I’m also making butter beer while watching a Harry Potter movie marathon 🧁🥰🥰🧁🥰

    Reply
  7. Bre says

    February 29, 2020 at 12:45 am

    Would I be able to fill the cupcake with the butterscotch sauce instead of putting it on top of the cupcake? I’m making these on Tuesday, and I cannot wait!

    Reply
    • Rebecca Hubbell says

      February 29, 2020 at 4:34 pm

      Hi Bre, I would think so yes, but I’ve never done it myself and am not sure if the cupcakes will just soak up the syrup or if it will stay in the center.

      Reply
  8. Colleen says

    December 17, 2019 at 10:54 am

    What size frosting tip did you use?

    Reply
    • Rebecca Hubbell says

      December 17, 2019 at 12:39 pm

      This is the one I use most often: https://amzn.to/34qB220

      Reply
  9. Colleen says

    December 17, 2019 at 9:48 am

    What size frosting tip do you use?

    Reply
    • Rebecca Hubbell says

      December 17, 2019 at 12:39 pm

      This one: https://amzn.to/34qB220

      Reply
  10. Claire says

    June 16, 2019 at 11:56 pm

    What creaming soda did you use? I am in Australia and was curious to see what brand you used.

    Reply
    • Rebecca Hubbell says

      June 17, 2019 at 9:16 am

      We have several different brands in the US, but I usually use IBC or A&W. American Cream Soda and Australian Creaming Soda are very different in terms of color and flavor. I wouldn’t recommend using the Australian version as it’s much more fruity. You could use caramel or vanilla coffee creamer and that should substitute nicely without changing the flavor too much.

      Reply
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