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Harry Potter Butterbeer Cupcakes

Soft vanilla cupcakes infused with butterscotch and cream soda, topped with rich butterbeer frosting.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup cream soda
  • 0.5 cup butterscotch chips
Butterbeer Frosting
  • 0.75 cup unsalted butter softened
  • 2.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.25 cup butterscotch sauce
  • 2-3 tbsp heavy cream

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugars until light and fluffy. Add eggs and vanilla.
  4. Alternate adding dry ingredients and cream soda to the batter.
  5. Fold in butterscotch chips gently.
  6. Bake 18–22 minutes. Cool completely.
  7. Beat frosting ingredients until smooth and fluffy.
  8. Frost cupcakes and garnish as desired.

Notes

Store cupcakes in an airtight container for up to 3 days.