Harry Potter Butterbeer Cupcakes
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These Harry Potter Butterbeer Cupcakes are soft and sweet and loaded with butterscotch flavor. Topped with a rich and creamy butterscotch frosting, these delicious cupcakes are the perfect treat for your next Harry Potter movie night or party!
Harry Potter Butterbeer Cupcakes
As big Harry Potter fans, my girls and I are all about the amazing themed treats. We’ve have had a blast recreating some of our favorites, like these fun Pumpkin Pasties, sweet and sticky Treacle Tarts, Acid Pops and even Harry Potter Pumpkin Juice. Of course, around the holidays, Butterbeer Fudge is always a huge hit too!
We’ve even recreated the delicious Butterbeer Recipe from the Wizarding World of Harry Potter at Universal in Orlando (with a frozen butterbeer version on the way). Can you tell that we may be a little obsessed with making Harry Potter recipes!
Now we’ve got a new recipe to add to the list…Butterbeer Cupcakes! There are several variations of these cupcakes. Some recipes start with a from-scratch vanilla cupcake recipe, homemade butterscotch syrup or even butterscotch ganache.
Trust me when I tell you the white cake mix and store-bought butterscotch syrup used in this short-cut version is every bit as delicious. The bonus is that it really cuts back on the total time it takes to make them too.
What is Butterbeer?
If you’re new to the Harry Potter world, this may be your first time hearing about butterbeer. Butterbeer is a famous wizarding beverage that’s a favorite treat of Harry and his friends at Hogwarts. In the Harry Potter books, it’s served in Hogsmeade at the Three Broomsticks Inn and at the Hog’s Head Inn.
It’s truly no wonder it has become such a popular drink…it is AH-mazing! It tastes like a butterscotch cream soda with a creamy foam topping. YUM! It’s such a sweet and tasty beverage and the best part is that it’s inspired lots of other decadent recipes, including these Butterbeer Cupcakes.
Ingredients for Harry Potter Butterbeer Cupcakes
For the Butterscotch Cupcake
- 1 box white cake mix
- 1 3.9-ounce package butterscotch instant pudding
- 4 large eggs
- 1 cup water
- 1/3 cup oil
For the Whipped Butterbeer Frosting
- 1 3.9-ounce
- package butterscotch instant pudding
- ¼ cup powdered sugar
- 1 cup cold milk
- 8 ounces whipped topping, thawed
- Butterscotch syrup for topping
How to Make the Best Butterbeer Cupcakes
For the Cupcakes
Step 1: Preheat the oven to 350 degrees and line two cupcake pans with liners.
Step 2: Whisk cake mix and pudding in a large bowl.
Step 3: Add eggs, water, and oil. Beat until well combined. Be sure to use a spatula on the sides of the bowl to moisten all ingredients.
Step 4: Pour the butterscotch cake batter in the prepared cupcake tins. Place in the oven.
Step 5: Bake for 25 minutes. Cupcakes are ready when a toothpick inserted in the center comes out clean.
Step 6: Place cupcakes on wire racks and allow to cool completely.
For the Butterscotch Frosting
Step 1: Prepare the frosting by beating together the pudding, powdered sugar, and milk.
Step 2: Allow the mixture to stand for five minutes. It will thicken slightly.
Step 3: Fold in the whipped topping.
Step 4: Frost cupcakes, then drizzle butterscotch syrup over the top.
If you want to add mini “wands”, just cut six straws in half and poke them into the icing.
How do I Store Butterbeer Cupcakes?
Store these cupcakes in the fridge in an airtight container for up to a week.
Can I Freeze Butterbeer Cupcakes?
You can also freeze them! That means you can have a super awesome dessert on hand for those last minute get togethers. Freezing cupcakes is also a great way to get a jump on your holiday baking.
The best method for freezing cupcakes in advance is to freeze the cupcakes and the frosting separately. Individually wrap the cupcakes in plastic wrap and place in a larger freezer bag, making sure you don’t overcrowd them.
For the frosting, pop it in an airtight container and freeze until you are ready to use it. Stored correctly, it’ll stay good for up to three months.
Do Butterbeer Cupcakes Have Alcohol in Them?
Even though the name sounds a bit naughty, these Butterbeer Cupcakes are 100% alcohol-free.
However, if you aren’t worried about making them kid-friendly, you can certainly make this into an adult cupcake version by adding a little butterscotch schnapps into the cupcake batter and the whipped frosting. I won’t tell anyone!
Tips for Making the Best Cupcakes
- Perfect texture: The last thing you want is a dry or dense cupcake. This is usually caused by a couple common mistakes that are easily avoided. Make sure you are starting out with room temperature eggs. Using ingredients that are too cold can create an undesirable texture and can cause dense cupcake batter. Another very common mistake is overmixing the batter, which will cause your cupcakes to fall flat and have a dense consistency. Mix just enough that the wet and dry ingredients are well combined.
- Additional toppings: You can add even MORE decadence to these cupcakes with different toppings. After you frost the cupcakes, sprinkle with toffee bits, mini chocolate chips or butterscotch chips. Sprinkle a few Harry Potter inspired sprinkles over the top if you like. You can also use caramel sauce instead of the butterscotch sauce if you prefer.
- How to keep paper liners from sticking: I love using a silicone cupcake liner or silicone muffin tins but if you’re making these cupcakes for a kid’s party or bake sale, you’ll want to use a cupcake liner. But nothing is worse than peeling back the liner and having half the cupcake come with it. After you line cupcake pans with paper liners, give them a quick spritz with non-stick spray.
Want More Fun Cupcake Recipes?
- Santa Hat Cupcakes
- Fun and Festive Christmas Candy Cupcakes
- Beauty And The Beast Cupcakes
- Carrot Patch Cupcakes
- 35 Cupcake Recipes For Any Occasion
Harry Potter Butterbeer Cupcakes
Ingredients
For The Cupcakes
- 1 box white cake mix
- 1 box butterscotch instant pudding 3.4 ounce size
- 4 eggs
- 1 cup water
- 1/3 cup vegetable oil
For The Frosting
- 1 box butterscotch instant pudding 3.4 ounce size
- 1/4 cup powdered sugar
- 1 cup cold milk
- 8 ounces whipped topping thawed
- Butterscotch topping for garnish
Instructions
For The Cupcakes
- Preheat the oven to 350 degrees and line cupcake tins with liners.
- Whisk cake mix and pudding in a large mixing bowl,1 box white cake mix, 1 box butterscotch instant pudding
- Add eggs, water, and oil and beat until well combined.4 eggs, 1 cup water, 1/3 cup vegetable oil
- Pour the butterscotch cake batter in the prepared cupcake tins.
- Bake for 25 minutes, until a toothpick inserted in the center of each cupcake comes out clean.
- Place cupcakes on wire racks and allow to cool completely.
For The Butterscotch Frosting
- Prepare the frosting by beating together the pudding, powdered sugar, and milk.1 box butterscotch instant pudding, 1/4 cup powdered sugar, 1 cup cold milk
- Allow the mixture to stand for five minutes. It will thicken slightly.
- Fold in the whipped topping.8 ounces whipped topping
- Pipe frosting on top of the cupcakes, then drizzle butterscotch syrup over the frosting.Butterscotch topping for garnish
Video
Notes
Nutrition
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