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4.91 from 11 votes

Butterbeer Cupcakes

Truly magical! These Butterbeer Cupcakes with Butterbeer Buttercream Frosting are perfectly sweet, moist, and SO. GOOD.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Cakes and Cupcakes
Cuisine: American
Servings: 24
Calories: 380kcal
Author: Traci



  • 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



  • 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.


  • 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.


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.


Serving: 1Cupcake | Calories: 380kcal | Carbohydrates: 64g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 306mg | Potassium: 47mg | Fiber: 1g | Sugar: 50g | Vitamin A: 380IU | Calcium: 41mg | Iron: 1mg