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Harry Potter Butterbeer Cupcakes

Soft, caramel-sweet cupcakes topped with creamy butterbeer frosting, inspired by the magical drink from Hogsmeade.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup butterscotch syrup
  • 0.5 cup whole milk
  • 0.25 cup heavy cream
Butterbeer Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 0.5 cup butterscotch syrup
  • 2 tbsp vanilla extract
  • 2-4 tbsp heavy cream as needed

Equipment

  • Mixing bowls
  • Muffin pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream butter and brown sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and butterscotch syrup.
  5. Add dry ingredients in three parts, alternating with milk and heavy cream, beginning and ending with dry ingredients.
  6. Fill cupcake liners ⅔ full. Bake 18–22 minutes until a toothpick inserted in the center comes out clean. Cool completely.
  7. Beat butter until creamy. Add powdered sugar one cup at a time, then mix in butterscotch syrup and vanilla extract.
  8. Add heavy cream until frosting is pipeable. Frost cooled cupcakes and drizzle caramel if desired.

Notes

For a stronger butterbeer flavor, add 1-2 tsp butterscotch extract to frosting. Store cupcakes in the refrigerator for up to 4 days.