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

Butterbeer Cupcakes

4.91 from 11 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Traci Crossland
Truly magical! These Butterbeer Cupcakes with Butterbeer Buttercream Frosting are perfectly sweet, moist, and SO. GOOD.

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
US Customary - Metric

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.