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This Harry Potter inspired Butterbeer Cupcake Recipe is the BEST! A rich butterscotch cupcake topped with sweetened whipped cream makes these perfect for any witch or wizard!
In case you were not aware, tomorrow is Harry Potter (and J.K Rowling’s) birthday!
As a self proclaimed Harry Potter fan I have decided that we MUST celebrate every year. Even if it is more just a reason for us to eat cake! The good news is that my seven year old is right on board with this idea, while my husband chooses to ignore us both as we run around the house in Hogwarts House Tiesand Homemade Wizard Wandsshouting spells at each other.
Adding to my ultimate obsession with wizard geekdom, I made these cupcakes.
Harry Potter Butterbeer Cupcake Recipe
To sum the recipe up in one word… DREAMY. The Harry Potter inspired recipe is incredibly indulgent and delicious.
What is butterbeer?
If you have ever read the books, seen the movies, or visited Harry Potter world you most likely have noticed butterbeer.
It is a staple in the wizarding world and easily one of our favorite flavors. The best way to explain is liquid butterscotch. It’s served hot or frozen and is one of our favorite treats to share.
To capture that flavor in this recipe I created a butterscotch cake, butterscotch filling, and topped it all off with a butterscotch whipped cream. The end result is a light and moist cake with just the right amount of butterscotch flavor.
Seriously. I rarely eat more than one cupcake but my husband had to save me from myself and hide these. It was the absolute perfect combination of sweet and not-too-sweet. You just can’t help yourself!
Butterbeer cupcake ingredients:
- Butterscotch baking chips
- Water
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Whole milk
- Heavy cream
How to make Butterbeer Cupcakes:
- Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.
- Combine butterscotch chips in a microwave safe bowl with the water. Heat until melted making sure to stir every 20 seconds. Set aside.
- Stir together the flour, baking soda, baking powder, and salt in a large measuring bowl. Set aside.
- Whisk together the butter and both sugars in the bowl of an electric mixer until fluffy. Add the eggs, one at a time, followed by the vanilla extract. Slowly stir in the slightly cooled melted butterscotch mixture. Fold in the dry ingredients with the 1 cup of milk until incorporated.
- Divide between your prepared pan and bake 15-17 minutes or until a toothpick comes out clean. Cool completely.
- Place butterscotch chips in a glass bowl. In a saucepan heat heavy cream until just simmering. Pour over your chips and allow to sit for 5 minutes. Whisk until smooth. Fill each cupcake with the mixture making sure to reserve some for the frosting.
- Place a clean mixing bowl in the freezer for 15 minutes. Once chilled whisk heavy cream with your butterscotch filling until fluffy. Pipe onto your cupcakes and enjoy.
Like this recipe? You will love my:
- Simple Harry Potter Party Ideas
- Two Ingredient Butterbeer Fudge
- Harry Potter Photo Booth
- DIY Harry Potter Wands
- Butterbeer Coffee Recipe
- Butterbeer Cookie Recipe
This recipe was originally published July 30, 2016.
4.50 from 8 votes
Butterbeer Cupcakes
Created by: Jesseca
Cuisine American
Prep Time 20 minutes minutes
Cook Time 17 minutes minutes
Total Time 37 minutes minutes
24 cupcakes
These Harry Potter inspiredButterbeer Cupcakes are the BEST! A rich butterscotch cupcake topped with sweetened whipped cream makes these perfect for any witch or wizard!
Ingredients
- 1⅔ cup butterscotch baking chips divided
- 1/4 cup water
- 1/2 cup butter softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2¼ cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2½ cups heavy cream divided
Instructions
Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.
Combine 2/3 cup butterscotch chips in a microwave safe bowl with the water. Heat until melted making sure to stir every 20 seconds. Set aside.
Stir together the flour, baking soda, baking powder, and salt in a large measuring bowl. Set aside.
Whisk together the butter and both sugars in the bowl of an electric mixer until fluffy. Add the eggs, one at a time, followed by the vanilla extract. Slowly stir in the slightly cooled melted butterscotch mixture. Fold in the dry ingredients with the 1 cup of milk until incorporated.
Divide between your prepared pan and bake 15-17 minutes or until a toothpick comes out clean. Cool completely.
Place the 1 cup of butterscotch chips in a glass bowl. In a saucepan heat 1/2 cup heavy cream until just simmering. Pour over your chips and allow to sit for 5 minutes. Whisk until smooth. Fill each cupcake with 1 tablespoon of the mixture making sure to reserve 3 tablespoons for the frosting.
Place a clean mixing bowl in the freezer for 15 minutes. Once chilled whisk 2 cups heavy cream with 3 tablespoons of your butterscotch filling until fluffy. Pipe onto your cupcakes and enjoy.
Nutrition
Serving: 24cupcakes
Equipment
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Clark says
Can I make this a cake? What amount of time at what temperature?
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Jesseca says
I’m sure you could. However, I have never done it and would not be able to suggest times and temperatures.
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Jenna says
Can I use 2% milk or does it have to be whole?
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Jesseca says
You could use 2%. I wouldn’t go any lower in %.
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Taylor says
Do you use heavy whipped steam or whipping cream?
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Taylor says
I meant cream not steam
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Jesseca says
Great question! Both are essentially the same thing, so you can’t go wrong with either. Whipping cream tends to be a little quicker to form vs regular heavy cream. I’ve used both with success.
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Heidi McIndoo says
Hi How do you fill the cupcakes. Directions simply say to fill them. Wondering if you squeeze the filling in or cut out part of the cupcake or what? Picture looks like you cut out a part but the comments ask how you piped them and not sure if they mean frosting or filling. Thank you . Look forward to trying.
Reply
Jesseca says
Hi Heidi, You can see a full tutorial on how I fill my cupcakes here: https://onesweetappetite.com/fill-cupcake/
Thanks for that great question!
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Michelle says
Can these be refrigerated for 3 days once they are finished? Thank you.
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Jesseca says
Freshly baked cupcakes will keep well for about 1 week in the fridge when properly stored; when refrigerating, cover with foil or plastic wrap to prevent cupcakes from drying out.
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Winnie says
Just made these now. The ganache was runnier than I expected. But they looked good. Can’t wait the kids tried them.
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Jesseca says
Hi Winnie, I’m so glad you decided to give these a try and I hope you love them as much as we do!
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Nessie says
What size tip/shape did you use to pipe your cupcakes?
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Jesseca says
Hi Nessie! I used an Ateco large star tip. I’m not sure on the exact size but you can achieve a similar look with the 867 or 869
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Pearse says
I have Wilton tips and wondering what’s the comparable one . Any way you can post the tip picture or email me
Thanks
PearseJesseca says
Hi there! You could probably get a similar look with the Wilton 1M tip.
