How to Make Butterbeer Cupcakes
Step 1: Reduce the soda
Pour the butterbeer or cream soda into a saucepan and simmer until it’s reduced to about ½ cup. This concentrates the flavor. Let it cool before adding to the batter.
Step 2: Cream the butter and sugars
In a large bowl, beat the softened butter with brown and white sugars until light and fluffy—about 2 minutes.
Step 3: Add eggs and flavorings
Mix in the eggs, vanilla, and butter extract. Beat until pale and smooth.
Step 4: Stir in the magic
Add the cooled butterbeer reduction and melted butterscotch chips. Mix well.
Step 5: Combine dry ingredients and buttermilk
Whisk together flour, baking powder, baking soda, and salt. Alternate adding dry ingredients and buttermilk to the batter, mixing just until smooth.
Step 6: Bake
Divide the batter into 24 cupcake liners, about ⅔ full each. Bake at 350°F for 14–18 minutes or until a toothpick comes out clean. Let cool completely before frosting.
Make the Frosting and Ganache
Butterscotch Frosting:
Beat softened butter until light and fluffy, then mix in the melted butterscotch chips. Add powdered sugar, vanilla, and butter extract. Whip until creamy and spreadable.
Butterscotch Ganache:
Melt butterscotch chips with heavy cream in the microwave. Stir in a little honey for extra shine. If it thickens too much, just warm it for a few seconds to loosen it up.
Assemble the Cupcakes
Once the cupcakes are cool, pipe a generous swirl of butterscotch frosting on each one. Drizzle the ganache over the top like a magical finishing touch. Serve and enjoy the most enchanting cupcakes you’ve ever had.
Ingredients
Cupcakes:
- 3 cups butterbeer or cream soda
- ½ cup unsalted butter softened
- ½ cup packed light brown sugar
- ¼ cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp butter extract
- ⅓ cup melted butterscotch chips
- ½ cup buttermilk
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Frosting:
- 1½ cups unsalted butter softened
- 1 cup melted butterscotch chips
- 2¼ cups powdered sugar
- ¾ tsp butter extract
- ½ tsp vanilla extract
Ganache:
- ¼ cup butterscotch chips
- 1 tbsp heavy cream
- ½ tbsp honey
Instructions
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Preheat oven to 350°F. Line 24 cupcake wells with liners.
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Simmer the soda until reduced to ½ cup. Cool.
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Cream butter and sugars. Add eggs, vanilla, and butter extract.
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Stir in cooled butterbeer reduction and melted butterscotch chips.
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Add flour mixture and buttermilk in batches. Mix until smooth.
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Fill liners ⅔ full. Bake 14–18 minutes. Cool completely.
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For frosting: beat butter until fluffy, mix in butterscotch, sugar, and extracts.
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For ganache: melt chips and cream, then stir in honey.
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Pipe frosting on cooled cupcakes. Drizzle with ganache.
Tips & Tricks
- Let the soda cool fully before mixing it into the batter.
- Don’t overfill the cupcake liners—⅔ full is perfect.
- Whip that butter for the frosting until it’s pale and airy—it makes all the difference.
Whether you’re a lifelong Potterhead or just in it for the cupcakes, this recipe is pure magic. Sweet, buttery, and rich with butterscotch flavor, these Harry Potter Butterbeer Cupcakes are sure to cast a spell on anyone who takes a bite.
