Magical Harry Potter Butterbeer Cupcakes

Discover the magic of Harry Potter with these delicious Butterbeer Cupcakes! These cupcakes are perfect for fans of all ages and feature a blend of butterscotch, vanilla, and rum flavors. Easy to make and full of butterscotch flavor, they are perfect for any wizarding celebration.

Bring a bit of magic to your kitchen with these enchanting Harry Potter Butterbeer Cupcakes! Perfect for any Harry Potter fan, these cupcakes are inspired by the famous wizarding drink, Butterbeer.

With a delightful blend of butterscotch and rum flavors, these cupcakes are sure to cast a spell on your taste buds.

Why You’ll Love This Recipe

Magical Flavor: The combination of butterscotch, vanilla, and rum extracts creates a unique and delicious cupcake reminiscent of the famous Butterbeer.

Easy to Make: With straightforward steps and common ingredients, these cupcakes are simple to whip up for any occasion.

Perfect for Parties: Whether it’s a Harry Potter-themed party or just a fun dessert, these cupcakes are sure to impress.

Kid-Friendly: These cupcakes are alcohol-free and suitable for all ages, even though they include rum extract (which has a very low or non-existent alcohol content).

Ingredients Needed

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions, and special notes.

Substitutions & Variations

• Dairy-Free: Substitute buttermilk with almond milk mixed with a teaspoon of vinegar. Use dairy-free butter for the frosting.
• Less Sweet: Reduce the amount of brown sugar in the batter or powdered sugar in the frosting if you prefer a less sweet treat.
• Flavor Variations: Experiment with different extracts, such as almond or maple, for a unique twist on the classic Butterbeer flavor.

How to Make Butterbeer Cupcakes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Step 1: Preheat the Oven: Set your oven to 350°F (175°C) and prepare a cupcake pan with cupcake liners.

Step 2: Mix Dry Ingredients: In a large mixing bowl, combine 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, and ¼ teaspoon salt. Whisk together, then add 1 cup brown sugar and mix until well combined.

Step 3: Add Wet Ingredients: To the dry mixture, add ½ cup buttermilk, ½ cup vegetable oil, ½ cup cream soda, 2 teaspoons vanilla extract, ¾ teaspoon butter extract, and ¾ teaspoon rum extract. Whisk until a thick batter forms.

Step 4: Fill the Cupcake Liners: Using a 2-inch scooper or ¼ cup measure, fill each cupcake liner about ¾ full with batter.

Step 5: Bake: Place the pan in the oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Prepare the Frosting: While the cupcakes are baking, make the frosting by beating 1 cup unsalted butter and 5 cups powdered sugar together until creamy. Add ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 teaspoon rum extract, 2 teaspoons butterscotch topping, and 1 tablespoon milk. Blend until smooth.

Step 7: Cool and Frost: Let the cupcakes cool for about 30 minutes before frosting. Transfer the frosting to a piping bag fitted with a star or flower tip. Pipe a swirl of frosting on each cupcake and drizzle with extra butterscotch topping.

What to Serve with Butterbeer Cupcakes

These cupcakes pair perfectly with a glass of cold milk or a warm mug of hot chocolate. For a true Harry Potter experience, serve them with homemade Butterbeer or a frothy mug of root beer.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, but let them come to room temperature before serving for the best flavor.

Recipe Pro Tips

• Room Temperature Ingredients: Ensure your butter and buttermilk are at room temperature for smoother batter and frosting.
• Consistent Size: Use a scooper or measuring cup to evenly distribute the batter, ensuring all cupcakes bake uniformly.
• Cooling: Allow the cupcakes to cool completely before frosting to prevent the buttercream from melting.

Recipe FAQs

Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost them the day you plan to serve them.

Can I freeze Butterbeer cupcakes? Yes, you can freeze the unfrosted cupcakes for up to 3 months. Thaw them at room temperature before frosting and serving.

What can I use instead of rum extract? If you don’t have rum extract, you can substitute it with an equal amount of vanilla or almond extract for a different but still delicious flavor.

Enjoy these magical Butterbeer Cupcakes, and let the flavors transport you to the wizarding world of Harry Potter!

Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back and browse all of my easy recipes!

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Yield: 12 Cupcakes

Butterbeer Cupcakes

Print

Bring the magic of Harry Potter to your kitchen with these delightful Butterbeer Cupcakes! Infused with the flavors of butterscotch, vanilla, and a hint of rum, these cupcakes are topped with a creamy Butterbeer frosting. These cupcakes are perfect for fans of all ages, are easy to make, and are perfect for any occasion.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

Cupcake Batter

• 1 ¾ cup all purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1 cup brown sugar
• ½ cup buttermilk
• ½ cup cream soda
• ½ cup + 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• ¾ teaspoon butter extract
• ¾ teaspoon rum extract

Butterbeer Frosting

• 1 cup unsalted butter,
• 5 cups powdered sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract
• 1 tablespoon milk
• 2 teaspoons butterscotch topping
• Extra butterscotch topping

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and prepare a cupcake pan with cupcake liners. Set aside.
2. In a mixing bowl add the flours, baking soda, cinnamon and salt all at once. Whisk together and then add the brown sugar. Mix again until all the dry ingredients are combined.
3. Add the buttermilk, oil, cream soda, vanilla, rum extract, and butter extract to the dry ingredients. Whisk together until a thick batter forms.
4. Use a 2 inch scooper or ¼ measuring to transfer the batter into the prepared cupcake liners. Fill each liner ¾ way full in the pan.
5. Bake in the oven for 25 minutes or until a toothpick inserted into the cupcake comes out clean.
6. While the cupcakes are baking, make the buttercream. In a bowl add the and powdered sugar. Mix together with a hand or stand mixer until creamy. Add in the salt, extracts, butterscotch topping and milk to the bowl and blend together again until completely smooth.
7. Transfer this into a piping bag fitted with a metal tip of your choice. Also add a bit of butterscotch topping to a piping bag as well and snip a small hole in the end.
8. Let the cupcakes cool for 30 minutes before frosting.
9. Create a swirl from the outside inwards on top of each cupcake. Then, drizzle with the butterscotch topping.

Nutrition Information:

Yield:

12

Serving Size:

1 Cupcake
Amount Per Serving: Calories: 485Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 248mgCarbohydrates: 80gFiber: 1gSugar: 64gProtein: 3g

Nutritional estimates are provided using an online calculator and is an estimate per serving. Calorie accuracy isn't guaranteed.

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