Ohhh friends, I cannot wait for you to try these magical little treats—Butterbeer Cupcakes, straight from the wizarding world (well, my kitchen, but let’s pretend we’re in Hogsmeade for a minute, shall we?). These cupcakes are soft, fluffy, and packed with that rich, buttery, toffee-meets-cream-soda flavor that we all know and love from the iconic drink in Harry Potter. And that frosting? Don’t even get me started. It’s a dreamy swirl of homemade butterscotch buttercream that just melts in your mouth.
I first made these for a Harry Potter movie night with my nieces, and the second they took a bite, their eyes lit up like I’d just pulled a chocolate frog out of my sleeve. Ever since then, they’ve become a staple whenever we need a little magic (or just a good excuse for cupcakes).
✨ Why You’ll Love These Butterbeer Cupcakes:
- They taste like a cozy mug of Butterbeer—sweet, buttery, and full of that signature butterscotch flavor.
- Perfectly fluffy cupcake base with a moist, tender crumb (thank you, brown sugar and sour cream).
- Butterscotch buttercream frosting that’s rich and silky smooth—you’ll want to eat it with a spoon.
- Festive and fun for parties, movie marathons, birthdays, or just a Tuesday that needs some cheering up.
- You can totally make them ahead of time—they store beautifully!
FAQ – Butterbeer Edition ❓
Can I make these ahead of time?
Absolutely! You can bake the cupcakes a day or two in advance and frost them the day you plan to serve.
What if I don’t have butter extract?
No problem—double up on vanilla, and add a splash of almond or rum extract if you have it.
Are these kid-friendly?
Totally! There’s no alcohol, just sweet, creamy, magical flavor.
Can I make them gluten-free?
Yes—just use a good 1:1 gluten-free flour blend. Make sure your cream soda is GF too!
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour (sifted for that light texture)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tsp butter extract (adds that classic Butterbeer flavor!)
- 1/4 cup sour cream
- 1/2 cup cream soda (yep, this goes in the batter!)
For the Butterscotch Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 cup butterscotch sauce (store-bought or homemade—see tip below!)
- 1/2 tsp vanilla extract
- A pinch of salt
Optional: extra butterscotch sauce for drizzling
Instructions:
- Preheat & Prep
Set your oven to 350°F and line a muffin tin with 12 cupcake liners. (I use golden ones for that magical touch!) - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. - Cream the Butter & Sugars
In a large bowl, beat the butter with both sugars until light and fluffy—about 2-3 minutes. You want it nice and airy! - Add Eggs & Flavor
Add the eggs one at a time, mixing after each. Then stir in the vanilla and butter extract. - Bring in the Creaminess
Mix in the sour cream until smooth. Don’t skip this—it’s the secret to that super moist texture. - Alternate Dry & Cream Soda
Add the dry ingredients in three parts, alternating with the cream soda. Start and end with the dry. Mix just until combined—don’t overmix or the magic disappears! - Bake!
Scoop the batter into your lined cupcake tin, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick comes out clean. Let cool completely before frosting. - Make the Butterscotch Frosting
Beat the butter until creamy. Add powdered sugar gradually, then beat in the butterscotch sauce, vanilla, and salt. If it’s too thick, add a splash of cream soda or milk. If it’s too thin, more powdered sugar! - Frost Like a Wizard
Pipe or spread the frosting onto the cooled cupcakes, and drizzle with more butterscotch sauce for that gorgeous golden finish.
🔮 Pro Tips for Success:
Use real cream soda, not diet. The sweetness and richness make a difference.
Can’t find butter extract? A combo of extra vanilla and a tiny bit of almond extract gives a similar vibe.
Make your own butterscotch sauce by melting 1/2 cup brown sugar, 1/4 cup butter, and 1/4 cup heavy cream together. Simmer for 4-5 minutes and cool slightly.
For a festive twist, top with golden sprinkles or mini lightning bolts (I found edible ones online and they were adorable!).
🧊 Storage & Serving Ideas:
- These cupcakes keep well in an airtight container at room temp for up to 2 days—or in the fridge for up to 5. Just let them come to room temperature before serving so the frosting softens back up.
- Want to serve them warm-ish like actual Butterbeer? Microwave a frosted cupcake for about 8 seconds. Just trust me.
- And if you’re making these for a Harry Potter party—serve them with little Butterbeer mugs of cream soda or a cozy warm batch of the real deal!
