Butterbeer Cupcakes

If there’s anything that truly makes me think about the holiday’s, it’s these Harry Potter Inspired Butterbeer Cupcakes with Sweet Butterbeer Buttercream Frosting! Sweet butterscotch cupcakes made with just a few pantry staples, a whole lot of butterbeer, a touch of vanilla extract, and some melted butterscotch to bring out those amazing flavors. From there, they are baked to perfection, frosted with a butterbeer infused buttercream, and finished with hand-piped Harry Potter inspired doodles like the Deathly Hallow or Harry’s iconic glasses and scar… SO. GOOD. These cupcakes are moist, full of the best butterscotch flavor you’re looking for, absolutely delicious, and simple enough to make any time of year or for any occasion! Celebrate the return to Hogwarts, the Fall season, or even Christmas because these cupcakes will have you feeling like you’re at The Leaky Cauldron with the golden trio.

three butterbeer cupcakes on paper with flowers, crumbs, a mug of butterbeet, and more cupcakes behind

About The Recipe

I’ll be honest, there is nothing more comforting than curling up on the couch with one of the books or having a good and long movie binge. These books are like home to me! No matter what, I always had Harry Potter.

These books were the reason I fell in love with reading! They hold a very special place in my heart and, like I’m sure so many of you have, I have always wanted to try the famous Butterbeer.

Me and my mom were actually inspired to make these cupcakes when we spotted four bottles of “Butterscotch Beer” sitting in the the grocery store. It took only one glance between us and we knew we had to pick some up!

overhead shot of six butterbeer cupcakes on paper with flowers and crumbs

As soon as we got home, I immediately asked her to develop a recipe for cupcakes. We hadn’t even tried the Butterbeer yet! I just knew that I wanted these cupcakes to celebrate my 20th birthday tomorrow!

So, the recipe was written and we cracked open a bottle of the Butterscotch Beer…

Turns out, this stuff tastes and smells just like the butterscotch Lifesavers I used to love as a kid!

five cupcakes with flowers and a book behind

Me and mom got to work from that moment on! The baking process was a total breeze and… let me just say, Butterbeer cupcakes with Butterbeer frosting was totally the right choice!

These cupcakes are moist, perfectly sweet, and taste just like what I’d think Harry, Ron, and Hermione (as well as all the other kids at Hogwarts!) enjoy throughout the books and movies.

But, to be totally real with you guys, I am never going to laugh at Xenophilous’ Deathly Hollows drawing ever again!

After attempting to draw the symbol in chocolate… I totally understand why he had an interestingly shaped circle and triangle! Most of mine came out looking SO bad!

I learned quickly to draw the cloak, the stone, and THEN the wand.

Phew.

Though, in all seriousness, I truly hope you will love these magical cupcakes just as much as we do. They are definitely the perfect treat to share during the holiday’s…or just any day of the week!

Equipment Needed

  • Mixer
  • Cupcake Pan
  • Cupcake Papers
  • Piping Bags
  • Piping Tips

Ingredients

For The Cupcakes:

  • All-Purpose Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Sugar
  • Butter
  • Eggs
  • Butterbeer
  • Vanilla
  • Butterscotch Chips
flour, butter, vanilla, sugar, baking powder, baking soda, salt, butterbeer, and eggs on marble counter

For The Frosting:

  • Butter
  • Powdered Sugar
  • Salt
  • Butterbeer
butterbeer, butter, salt, and powdered sugar

Instructions

In a small bowl, melt the butterscotch in the microwave until smooth. Set aside.

In a mixer, beat the sugar and butter until light and fluffy. About 3-5 minutes.

Mix in the eggs one at a time.

Add in the flour, baking powder, baking soda, and salt a small amount at a time. Mix until combined.

Mix in the butterbeer.

Stir in the vanilla.

Finally, stir in the melted butterscotch!

Using a spoon or a cookie scoop, spoon in the cupcake batter into a lined muffin pan. You should fill it about 3/4 of the way full. Bake at 325 for about 25 minutes, or until golden brown.

When the cupcakes have cooled, turn them onto a cooling rack and let’s make the icing!

Beat the butter in a mixer until its light and fluffy.

Add the powdered sugar in 1 cup at a time and mix well. The butter and powdered sugar will resemble small pebbles.

Mix in the vanilla and the butterbeer until the mixture is smooth and fluffy.

Butterbeer Frosting in a mixer bowl

If you want, you can go ahead and melt some chocolate and pipe them into small shapes to top your cupcakes with..but this is totally optional! If you ant, just go ahead and pipe the frosting onto the cupcakes and serve!

What To Serve With These Cupcakes…

I can’t think of anything better than serving these cupcakes with a few treats from Honeyduke’s like Chocolate Frogs or Bertie Botts Every Flavored Beans…but if you’re looking for something more from the Muggle world, here are a few recipes to get you started!

How To Store

Once the cupcakes have cooled, you can easily place them in an airtight container and keep in the fridge for 3-5 days. You can even store them in the freezer for a couple months!

overheat shot of three cupcakes on harry potter book pages with flowers

Expert Tips

  • When you add the Butterbeer to the batter, it will bubble up! Just make sure to slowly stir it in.
  • Don’t over-mix the batter!
  • Line your muffin tin before you start making the batter. This will make it easier!
  • Fill each muffin cup to about 3/4 of the way full.
  • For the frosting, the butter and the powdered sugar will not become smooth until you add the Butterbeer and vanilla.
  • I used dark chocolate to pipe the shapes.

When you make these Butterbeer Cupcakes, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

three butterbeer cupcakes on paper with flowers, crumbs, a mug of butterbeet, and more cupcakes behind

Butterbeer Cupcakes

Traci
Truly magical! These Butterbeer Cupcakes with Butterbeer Buttercream Frosting are perfectly sweet, moist, and SO. GOOD.
4.91 from 10 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Cakes and Cupcakes
Cuisine American
Servings 24
Calories 380 kcal

Ingredients
 

Cupcakes

  • ½ cup butterscotch chips
  • 3 cups flour
  • 1 Tablespoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¾ cups sugar
  • ½ cup unsalted butter, room temperature
  • 2 large eggs
  • 12 ounces butterbeer
  • 1 ½ teaspoons vanilla

Butterbeer Frosting

  • 1 cup unsalted butter, room temperature
  • 6 cups powdered sugar, sifted
  • 1 teaspoon salt
  • ½ cup butterbeer

Topping (optional):

  • ½ cup dark or semi-sweet chocolate, melted

Instructions

Cupcakes

  • Preheat oven to 350 degrees.
  • Line muffin tin with cupcake liners or spray with baking spray. Set aside.
  • Melt butterscotch chips. Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer, beat sugar and butter until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture alternately with butterbeer.
  • Stir in vanilla.
  • Mix in butterscotch.
  • Scoop into prepared muffin cups.
  • Bake for 20-25 minutes, until they test done.

Frosting

  • In the bowl of a stand mixer, beat butter until creamy.
  • Add confectioners sugar, a little at a time, beating well after each addition.
  • Add salt.
  • Stir in butterbeer.

Putting It All Together:

  • (optional) Melt chocolate and place in a piping bag. Pipe Harry Potter shapes onto a piece of parchment paper. Set aside to let harden.
  • Pipe frosting onto each cupcake.
  • Decorate with piped chocolate.

Notes

Expert Tips:
  • When you add the Butterbeer to the batter, it will bubble up! Just make sure to slowly stir it in.
  • Don't over-mix the batter!
  • Line your muffin tin before you start making the batter. This will make it easier!
  • Fill each muffin cup to about 3/4 of the way full.
  • For the frosting, the butter and the powdered sugar will not become smooth until you add the Butterbeer and vanilla.
  • I used dark chocolate to pipe the shapes.

Nutrition

Serving: 1CupcakeCalories: 380kcalCarbohydrates: 64gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 306mgPotassium: 47mgFiber: 1gSugar: 50gVitamin A: 380IUCalcium: 41mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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2 Comments

  1. You forgot to put when to stir in the butterscotch chips in your recipe 😊 I see its after the vanilla when I look back at the blog post