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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 Ties and Homemade Wizard Wands shouting 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
- Granulated sugar
- Brown sugar
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- 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.
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This recipe was originally published July 30, 2016.