You’ll Love these Harry Potter Cupcakes
Okay, let me start by saying these cupcakes are SO GOOD. I mean, I could eat the whole batch good. The moist, light cupcake combined with the flavored buttercream icing makes this amazing flavor combination.
They are perfect cupcakes to bake for a Harry Potter or wizard themed party. There are so many cute ideas out there for a Harry Potter themed party.
Here are some Harry Potter party games and printables that go great with them! You can serve them up with some butterbeer to get the full experience.
Butterbeer Cupcakes Ingredients
- unsalted butter – the butter needs to be at room temperature. I recommend using unsalted.
- brown sugar – it’s okay to use either light brown sugar or dark brown sugar. They both work well in this recipe.
- eggs – stick with large eggs for this and make sure they are fresh
- vanilla extract – having a delicious vanilla extract is key to great baked goods
- butter flavor – also known as butter extract or imitation butter extract. You’ll find this near the vanilla extract in your local grocery store
- all-purpose flour – all purpose flour is going to give you the fluffiest, best cupcakes for this
- baking soda and baking powder – this recipe uses both baking soda and baking powder
- salt – I always recommend cooking and baking with coarse kosher or sea salt
- cream soda – I often use diet cream soda because it’s what I have on hand most, but regular cream soda works as well
- buttermilk – I use low fat buttermilk because it’s the only version my grocery store sells
Harry Potter Butterbeer Cupcakes Filling
- Butterscotch chips – you’ll find these in the baking aisle near the chocolate chips
- Heavy cream – you won’t want to substitute this. Heavy cream works best and will give you best consistency.
Butter Beer Cupcakes Frosting
- Butter – stick with unsalted butter at room temperature
- Vanilla extract – using a high quality vanilla extract will give the best flavor
- Imitation butter flavor – you can find imitation butter flavor with the other extracts in the grocery store, usually near the spices
- Salt – coarse kosher salt or coarse sea salt is best
- Butterscotch filling – this is the filling you made above. You’ll use a little bit of it in the frosting.
- Powdered sugar – this is the basis for the frosting and gives a smooth, sweet flavor
How to make Butter Beer Cupcakes
- To make the cupcakes, you’ll start by preheating the oven to 350°F.
- In a large mixing bowl, cream together butter and sugar until it’s light and fluffy, about 2 minutes.
- Add in the vanilla extract and butter flavoring. Once combined, add in the eggs one at a time making sure it is fully incorporated before adding the next egg.
- In a separate bowl, combine flour, baking soda, salt, and baking powder.
- Add half of the flour mixture to the wet ingredients. Fold the mixture together.
- Add the buttermilk and gently combine.
- Add the remaining flour mixture and cream soda. Fold it together to avoid over mixing. If you over mix the ingredients your cupcakes will become dense.
- Fill a lined cupcake tin about ¾ of the way up in each cup.
- Bake 15 minutes or until a toothpick inserted in the center comes back clean. Remove from the oven and remove them from the pan and cool on a cooling rack.
- Once they have cooled completely, insert the tip of the squeeze bottle with butterscotch filling into the center of the cupcake. Squeeze just until it begins to come out of the top, set aside. Continue with all of the cupcakes.
- Fill a pastry bag with the butterbeer frosting and frost each cupcake. Squeeze a little butterscotch filling over the top of the frosted cupcakes.
How to make Butterbeer Cupcake filling
- In a small saucepan over medium-low heat, heat the heavy cream just until steaming.
- Add in the butterscotch chips and melt, stirring until shiny and smooth.
- Remove from the heat and set aside to cool to room temperature. Once at room temperature put into a condiment squeeze bottle.
How to make Butter Beer Cupcakes frosting
- In a mixing bowl, cream the butter until fluffy. This is very important. For good buttercream, you need the butter to be room temperature and beat it until its really fluffy, about 2 minutes or so.
- Beat in the vanilla, butter flavor, salt, and butterscotch filling until its combined.
- Add in the powdered sugar and beat until the frosting is light and fluffy. You want it to be able to form stiff peaks. If it becomes to thick, add in a very small splash of heavy cream mixing until its the right consistency.
How to store Harry Potter Butterbeer Cupcakes
Harry Potter Butterbeer Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Butterbeer Cupcake Recipe FAQ
What is the secret to a moist cupcake?
The secret to a moist cupcake is making sure you have adequate fat in your batter along with not overmixing the batter.
What is Butterbeer in Harry Potter?
Butterbeer is a drink in the Harry Potter series that was described as tasting similar to butterscotch.
Butter Beer Cupcakes
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 cup brown sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 tsp butter flavor
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/2 cup diet cream soda
- 1/2 cup low fat buttermilk
- Butterscotch filling recipe below
- Butter Beer Buttercream Frosting recipe below
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, cream together butter and sugar until fluffy, approx 2 minutes. Add in vanilla extract and butter flavoring. Once combined, add in the eggs one at a time making sure it is fully incorporated before adding the next egg.
- In a separate bowl, combine flour, baking soda, salt, and baking powder.
- Add HALF of the flour mixture to the wet ingredients. FOLD mixture together. Add buttermilk and gently combine. Add remaining flour mixture and cream soda. FOLD TOGETHER to avoid over mixing. If you over mix the ingredients your cupcakes will become dense.
- Fill a lined cupcake tin about 3/4 of the way up in each cup. Bake for 15 minutes or until a toothpick inserted in the center comes back clean. Remove from the oven and remove them from the pan and cool on a cooling rack. Cool completely. Once they have cooled completely, insert the tip of the squeeze bottle with butterscotch filling into the center of the cupcake. Squeeze just until it begins to come out of the stop, set aside. Continue with all the cupcakes. Fill a pastry bag with the Butter Beer frosting and frost each cupcake. Squeeze a little butterscotch filling over the top of the frosted cupcake. Enjoy!
Notes
- 13 WW Freestyle Points per cupcake with frosting and drizzle
Nutrition
Serving: 1cupcake, Calories: 434kcal, Carbohydrates: 55g, Protein: 3g, Fat: 22g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 77mg, Sodium: 153mg, Fiber: 0g, Sugar: 45g
Nutrition information is automatically calculated, so should only be used as an approximation.
Butterscotch Filling
Ingredients
- 1 package butterscotch chips
- 1 cup heavy cream
Instructions
Notes
This butterscotch filling is intended to be used in the Butter Beer Cupcakes.
Butter Beer Buttercream Frosting
Ingredients
- 8 TBSP unsalted butter room temperature
- 1 tsp vanilla
- 1 tsp butter flavor
- 1/4 tsp salt
- 1/4 cup butterscotch filling
- 3 cups powdered sugar
Instructions
- In a mixing bowl, cream the butter until fluffy. THIS IS SO IMPORTANT! For good buttercream, you need the butter to be room temperature and beat it until its really fluffy, about 2 minutes or so.
- Beat in the vanilla, butter flavor, salt, and butterscotch filling until just combined.
- Add in the powdered sugar and beat until the frosting is light and fluffy. You want it to be able to form stiff peaks. If it becomes too thick, add in a very small splash of heavy cream mixing until it’s the right consistency.
Notes
This buttercream is intended to be used on our Butter Beer Cupcakes.
