If you’ve ever dreamed of sipping a frothy mug of butterbeer in Hogsmeade, these cupcakes are the next best thing. These Harry Potter Butterbeer Cupcakes are soft, moist, and loaded with the classic butterscotch-vanilla flavor you know and love from the wizarding world. They’re topped with a fluffy butterscotch buttercream and a magical drizzle of golden ganache.
Whether you’re planning a Harry Potter party or just craving a treat straight out of the Three Broomsticks, this recipe brings the magic right to your kitchen.
A Sweet Treat for Muggles and Wizards Alike
Butterbeer might be a drink in the books, but these cupcakes capture everything you’d expect from that flavor: rich, buttery sweetness with a hint of vanilla and that unmistakable butterscotch finish. It’s the kind of treat that makes you want to curl up with a good book—or rewatch the whole movie series.
And let’s be honest, they’re just plain fun. Perfect for birthdays, Halloween, or just a themed movie night at home.
Frequently Asked Questions
Can I use cream soda instead of butterbeer?
Yes! If you can’t find a bottled butterbeer drink (like Flying Cauldron), cream soda is the perfect substitute.
Do I have to reduce the soda?
Yep, it’s important. Reducing the butterbeer (or cream soda) concentrates the flavor and adds richness to the batter. Don’t skip this step—it’s where the magic happens.
What kind of butterscotch chips should I use?
Use any good-quality brand you like, but make sure they’re fully melted and slightly cooled before mixing. This keeps your batter smooth and your frosting light and fluffy.
Can I make these ahead of time?
Definitely! Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving so the frosting softens up.
What if I want to make them gluten-free?
You can try swapping in a 1:1 gluten-free flour blend, but the texture may vary slightly. Some readers have had success doing so!
Ingredients You’ll Need
Here’s a quick look at what you’ll need to create these spellbinding cupcakes:
For the Cupcakes:
- Butterbeer or cream soda – Reduced down to pack in flavor
- Unsalted butter – Softened to cream with sugar
- Brown sugar & white sugar – Adds sweetness and moisture
- Eggs – Room temperature for a fluffy texture
- Vanilla & butter extract – Gives that signature butterbeer flavor
- Melted butterscotch chips – Stirred right into the batter
- Buttermilk – Keeps the cupcakes moist
- Flour, baking powder, baking soda, salt – Your dry ingredients
For the Frosting:
- Unsalted butter – Whipped until light and airy
- Melted butterscotch chips – Mixed into the butter for flavor
- Powdered sugar – For sweetness and structure
- Vanilla & butter extract – Because flavor matters
For the Ganache Drizzle:
- Butterscotch chips
- Heavy cream
- A touch of honey – For shine and a smooth finish
How to Make Butterbeer Cupcakes
Step 1: Reduce the soda
Pour the butterbeer or cream soda into a saucepan and simmer until it’s reduced to about ½ cup. This concentrates the flavor. Let it cool before adding to the batter.
Step 2: Cream the butter and sugars
In a large bowl, beat the softened butter with brown and white sugars until light and fluffy—about 2 minutes.
Step 3: Add eggs and flavorings
Mix in the eggs, vanilla, and butter extract. Beat until pale and smooth.
Step 4: Stir in the magic
Add the cooled butterbeer reduction and melted butterscotch chips. Mix well.
Step 5: Combine dry ingredients and buttermilk
Whisk together flour, baking powder, baking soda, and salt. Alternate adding dry ingredients and buttermilk to the batter, mixing just until smooth.
Step 6: Bake
Divide the batter into 24 cupcake liners, about ⅔ full each. Bake at 350°F for 14–18 minutes or until a toothpick comes out clean. Let cool completely before frosting.
Make the Frosting and Ganache
Butterscotch Frosting:
Beat softened butter until light and fluffy, then mix in the melted butterscotch chips. Add powdered sugar, vanilla, and butter extract. Whip until creamy and spreadable.
Butterscotch Ganache:
Melt butterscotch chips with heavy cream in the microwave. Stir in a little honey for extra shine. If it thickens too much, just warm it for a few seconds to loosen it up.
Assemble the Cupcakes
Once the cupcakes are cool, pipe a generous swirl of butterscotch frosting on each one. Drizzle the ganache over the top like a magical finishing touch. Serve and enjoy the most enchanting cupcakes you’ve ever had.
Harry Potter Butterbeer Cupcakes
Ingredients
Cupcakes:
- 3 cups butterbeer or cream soda
- ½ cup unsalted butter softened
- ½ cup packed light brown sugar
- ¼ cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp butter extract
- ⅓ cup melted butterscotch chips
- ½ cup buttermilk
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Frosting:
- 1½ cups unsalted butter softened
- 1 cup melted butterscotch chips
- 2¼ cups powdered sugar
- ¾ tsp butter extract
- ½ tsp vanilla extract
Ganache:
- ¼ cup butterscotch chips
- 1 tbsp heavy cream
- ½ tbsp honey
Instructions
- Preheat oven to 350°F. Line 24 cupcake wells with liners.
- Simmer the soda until reduced to ½ cup. Cool.
- Cream butter and sugars. Add eggs, vanilla, and butter extract.
- Stir in cooled butterbeer reduction and melted butterscotch chips.
- Add flour mixture and buttermilk in batches. Mix until smooth.
- Fill liners ⅔ full. Bake 14–18 minutes. Cool completely.
- For frosting: beat butter until fluffy, mix in butterscotch, sugar, and extracts.
- For ganache: melt chips and cream, then stir in honey.
- Pipe frosting on cooled cupcakes. Drizzle with ganache.
Tips & Tricks
- Let the soda cool fully before mixing it into the batter.
- Don’t overfill the cupcake liners—⅔ full is perfect.
- Whip that butter for the frosting until it’s pale and airy—it makes all the difference.
Whether you’re a lifelong Potterhead or just in it for the cupcakes, this recipe is pure magic. Sweet, buttery, and rich with butterscotch flavor, these Harry Potter Butterbeer Cupcakes are sure to cast a spell on anyone who takes a bite.
