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5 from 12 votes

Harry Potter Butterbeer Cupcakes

These butterbeer cupcakes will take you right into the wizarding world of Harry Potter. They’re soft and fluffy cupcakes flavored with a butterbeer reduction, butterscotch, vanilla and butter flavor, frosted with butterscotch buttercream and drizzled with butterscotch ganache. 
Prep Time45 mins
Cook Time15 mins
Course: Dessert
Servings: 24 cupcakes


For the Butterbeer Cupcakes

  • 3 cups (710 ml) butterscotch beer (cream soda will work also)
  • ½ cup (112 g) unsalted butter, softened
  • ½ cup (110 g) light brown sugar, packed
  • ¼ cup (50 g) granulated white sugar
  • 2 eggs, at room temperature
  • 2 teaspoon vanilla bean paste or extract
  • 1 teaspoon butter extract
  • cup (56 g) butterscotch chips, melted and slightly cooled
  • ½ cup (120 ml) buttermilk, at room temperature
  • 1 ¾ cups (219 g) all purpose flour, spooned and leveled then sifted
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

For the Butterscotch Buttercream

  • 1 ½ cups (336 g) unsalted butter, softened
  • 1 cup (170 g) butterscotch chips, melted and slightly cooled
  • 2 ¼ cups (290 g) powdered sugar, measured then sifted
  • ¾ teaspoon butter extract
  • ½ teaspoon vanilla

For the Butterscotch Ganache Drizzle

  • ¼ cup (42 g) butterscotch chips
  • 1 tablespoon heavy cream
  • ½ tablespoon honey


For the Butterbeer Cupcakes

  • Add the butterscotch beer or cream soda to a large pot. Simmer over medium heat until it reduces to ½ cup. This usually takes around 20-30 minutes. Remove from the heat and let it cool until it's just slightly warm to the touch before using in the cupcakes.
  • Preheat oven to 350 degrees. Line 2 standard cupcake pans, or one large 24 cup capacity pan, with liners. Set aside.
  • In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl cream the butter, brown sugar and granulated white sugar together with an electric mixer, or a stand mixer, for 1-2 minutes or until fluffy.
  • Add in the eggs, vanilla and butter extract and mix until pale in color, about 1-2 minutes.
  • Add in the butterbeer reduction and melted and slightly cooled butterscotch chips. Mix until combined.
  • Add in the dry ingredients and buttermilk a little at a time until everything is combined. Mix until the batter is smooth.
  • Divide the batter evenly between the 24 liners, each should be about ⅔ way full.
  • Bake the cupcakes for 14-18 minutes or until a toothpick comes out clean from the centers. (They will bake quickly.)
  • Let the cupcakes cool in the pan(s) for 5 minutes, then transfer them to a cooling rack to completely cool.

For the Butterscotch Buttercream

  • Add the softened unsalted butter to a large bowl. Whip the butter with an electric mixer until pale in color and fluffy, around 5-10 minutes.
  • Add in the melted and slightly cooled butterscotch chips and combine. (The chips should be completely melted but just slightly warm to the touch.)
  • Add in the powdered sugar a cup at a time or so and mix until combined.
  • Lastly add in the butter extract and vanilla and mix the frosting until light and fluffy, about one more minute.

For the Butterscotch Ganache

  • Add the butterscotch chips and heavy cream to a microwave safe bowl.
  • Microwave for 30-45 seconds. Stir to combine the cream and melted butterscotch chips. (Microwave a few seconds longer if needed to completely melt together.)
  • Then mix in the honey.
  • If the ganache gets too cold before using, microwave it for 5-10 seconds to melt it slightly.

Assembling the Cupcakes

  • Once the cupcakes are completely cooled add the butterscotch buttercream to a large piping bag fitted with a decorative tip.
  • Pipe a generous amount of frosting onto each cupcake and drizzle the butterscotch ganache over each.