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If you’ve ever wished to taste the magic of the wizarding world, these Harry Potter Butterbeer Cupcakes are the perfect treat for you. Inspired by the beloved Butterbeer from J.K. Rowling’s Harry Potter series, these cupcakes combine fluffy vanilla goodness with a hint of cream soda and a luscious butterscotch frosting. They’re a delightful way to bring a bit of this Magical Dessert into your kitchen.

Why You’ll Love This Harry Potter Butterbeer Cupcakes

These Harry Potter Butterbeer Cupcakes are a spellbinding treat:

Wizarding Flavor: Vanilla, cream soda, and butterscotch capture the essence of Butterbeer.
Easy to Make: Simple ingredients create a magical result in under an hour.
Perfect for Parties: Ideal for Harry Potter-themed events or any sweet occasion.
Magical Dessert: A whimsical delight for fans and dessert lovers alike.
Customizable: Adjust frosting sweetness or add fun garnishes for flair.

Ingredients for Harry Potter Butterbeer Cupcakes

Here’s what you’ll need to make Harry Potter Butterbeer Cupcakes (makes 12 cupcakes):
For the Cupcakes:

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp butter extract
½ cup buttermilk
½ cup cream soda

For the Butterscotch Frosting:

½ cup unsalted butter, softened
½ cup butterscotch sauce (store-bought or homemade)
1 tsp vanilla extract
½ tsp butter extract
3 cups powdered sugar
2–3 tbsp heavy cream (as needed)

For Garnish:

Butterscotch sauce (for drizzling)
Golden sprinkles (optional)

Ingredient Tips:

Cream Soda: Use a quality brand for authentic Butterbeer flavor.
Butter Extract: Enhances the butterscotch taste; find it in baking aisles.
Butterscotch Sauce: Homemade adds richness; cool it before using.
Buttermilk: Adds moisture; substitute with milk and a splash of vinegar if needed.
Sprinkles: Gold or edible glitter adds a magical touch.

Directions for Harry Potter Butterbeer Cupcakes

Ready to bake some wizardry? Let’s cast this delicious spell!

Prepare Cupcakes

I preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners. In a medium bowl, I whisk 1 ½ cups flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt.
In a large bowl, I beat ½ cup softened butter, 1 cup granulated sugar, and ½ cup brown sugar until fluffy.
I add 2 eggs one at a time, mixing well, then stir in 1 tsp vanilla extract and 1 tsp butter extract.
I alternate adding the dry ingredients with ½ cup buttermilk and ½ cup cream soda, starting and ending with dry ingredients, mixing until just combined.
I divide the batter into liners, filling ⅔ full, and bake for 18–20 minutes, until a toothpick comes out clean.
I cool in the tin for 5 minutes, then transfer to a wire rack.

Make Butterscotch Frosting

In a large bowl, I beat ½ cup softened butter until creamy. I add ½ cup butterscotch sauce, 1 tsp vanilla extract, and ½ tsp butter extract, mixing well.
I gradually add 3 cups powdered sugar, beating after each cup. I add 2–3 tbsp heavy cream, one at a time, until the frosting is smooth and spreadable.

Frost and Garnish

Once cooled, I frost the Harry Potter Butterbeer Cupcakes with the butterscotch frosting using a piping bag or spatula. I drizzle with extra butterscotch sauce and sprinkle with golden sprinkles for a magical touch.

Serve

I serve these cupcakes at room temperature for the best flavor, letting refrigerated ones sit out for 15–20 minutes. For extra whimsy, I garnish with a dusting of edible glitter or pair with cream soda to enhance the Magical Dessert experience.

Prep and Timing

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: ~350 kcal per cupcake
Macros per Serving: 50g carbs, 3g protein, 16g fat, 0g fiber

Variations for Harry Potter Butterbeer Cupcakes

I love tweaking these Harry Potter Butterbeer Cupcakes for fun:

Boozy Twist: Add 1 tbsp rum or bourbon to the frosting for an adult version.
Mini Cupcakes: Bake in a mini muffin tin for 10–12 minutes for bite-sized treats.
Vegan Swap: Use plant-based butter, milk, and cream; replace eggs with flax eggs.
Extra Filling: Core cupcakes and fill with butterscotch sauce for a gooey surprise.
Spiced Up: Add ½ tsp cinnamon to the batter for a warm, cozy flavor.

Storage

I store Harry Potter Butterbeer Cupcakes in an airtight container at room temperature for up to 3 days to keep them fresh. For longer storage, I refrigerate them for up to a week, letting them come to room temperature before serving. To freeze, I wrap unfrosted cupcakes individually in plastic wrap, place in a freezer-safe bag, and store for up to 3 months. I thaw at room temperature for 2–3 hours and frost before serving.

FAQs About Harry Potter Butterbeer Cupcakes

Can I make Harry Potter Butterbeer Cupcakes ahead of time?
Yes, I bake and frost them a day or two ahead, storing in an airtight container at room temperature for 3 days or in the fridge for longer.

Can I use homemade butterscotch sauce for the frosting?
Absolutely, I use cooled homemade butterscotch sauce for richer flavor, ensuring it’s not warm to avoid melting the butter.

Can I substitute cream soda in the cupcake recipe?
Yes, I swap cream soda with lemon-lime soda or a mix of milk and vanilla extract, though cream soda gives the true Butterbeer taste.

How can I adjust the sweetness of the frosting?
I reduce powdered sugar or add a pinch of salt to balance the butterscotch frosting’s sweetness, tasting as I go.

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Conclusion

These Harry Potter Butterbeer Cupcakes bring a touch of magic to any occasion with their fluffy vanilla base and rich butterscotch frosting. Perfect for fans of the wizarding world or anyone with a sweet tooth, they are sure to delight and enchant. Enjoy these spellbinding treats at your next gathering!