Go Back
–+ servings
A close-up of a harry Potter butterbeer cupcakes topped with a swirl of whipped cream frosting and drizzled with golden caramel sauce.

harry Potter butterbeer cupcakes

Magical Harry Potter Butterbeer Cupcakes that capture the creamy, butterscotch flavor of Butterbeer! Made with cream soda in the batter for a light, fizzy sweetness, and topped with smooth butterscotch buttercream and whipped cream. Easy, crowd-pleasing cupcakes that keep soft for days — no wand required.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Dessert Snack
Cuisine: American, Themed Party Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 1 ½ cups All-purpose flour Or gluten-free cup-for-cup blend
  • 1 ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ cup Unsalted butter Softened
  • ¾ cup Granulated sugar
  • 2 large Eggs Room temperature
  • 1 teaspoon Pure vanilla extract
  • ½ cup Cream soda Adds light fizzy flavor
Butterscotch Buttercream
  • 1 cup Unsalted butter Softened
  • 3 cups Powdered sugar Add gradually
  • ¼ cup Butterscotch syrup Adjust for taste
  • 2 tablespoon Heavy cream Add for texture
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt Balances sweetness
Whipped Cream Topping
  • 1 cup Heavy whipping cream Cold
  • 2 tablespoon Powdered sugar
  • ½ teaspoon Vanilla extract
Optional Finishing
  • — — Butterscotch drizzle For topping
  • Gold sprinkles or caramel bits Decorative

Equipment

  • 1 Electric hand mixer or stand mixer (For creaming butter and sugar)
  • 1 Mixing Bowls (Separate for wet and dry ingredients)
  • 1 12-cup cupcake tin (Standard size)
  • 1 Paper liners (Regular cupcake liners)
  • 1 Wire cooling rack (To cool cupcakes evenly)

Method
 

  1. 1 Preheat the oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners.
  2. 2 Cream butter and sugar together in a large mixing bowl for 3–4 minutes until light, fluffy, and pale in color.
  3. 3 Add eggs one at a time, beating well after each. Stir in vanilla extract until fully combined and fragrant.
  4. 4 In a separate bowl, whisk together dry ingredients – flour, baking powder, and salt.
  5. 5 Alternate mixing: Add ⅓ of the dry mix, then some cream soda, repeating until all is combined. Do not overmix – just until no dry flour remains.
  6. 6 Fill cupcake liners about ⅔ full with batter.
  7. 7 Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition

Serving: 90gCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 180mgPotassium: 70mgSugar: 35gVitamin A: 600IUCalcium: 40mgIron: 0.7mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!