A magically delicious treat straight from Hogsmeade! These cupcakes are buttery, sweet, and filled with rich butterscotch—just like your favorite Butterbeer. Perfect for birthdays, themed parties, or whenever you need a bit of enchantment.
🧙♂️ Makes: 12 Cupcakes
Prep Time: 25 minutes
Bake Time: 18–20 minutes
Total Time: ~1 hour (including cooling and frosting)
🛒 Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar (light or dark)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp butter extract (adds that signature butterbeer flavor)
- ½ cup cream soda (A&W or IBC work great)
For the Butterscotch Filling:
- ½ cup butterscotch chips
- 2 tbsp heavy cream
For the Butterbeer Frosting:
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- ¼ cup butterscotch sauce (store-bought or homemade)
- ½ tsp butter extract
- 1–2 tbsp heavy cream (as needed to adjust texture)
Optional Toppings:
- Extra butterscotch sauce (for drizzling)
- Gold sprinkles or edible glitter (for that magical touch)
🧁 Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a standard 12-cup muffin tin with cupcake liners.
2. Make the Cupcake Batter
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy (2–3 minutes).
- Add eggs, one at a time, then mix in vanilla and butter extract.
- Alternate adding the dry ingredients and the cream soda, beginning and ending with dry ingredients. Mix until just combined—don’t overmix!
3. Bake the Cupcakes
- Spoon the batter into the liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before filling or frosting.
4. Make the Butterscotch Filling
- In a microwave-safe bowl, combine butterscotch chips and heavy cream.
- Heat in 15-second intervals, stirring between each until melted and smooth.
- Let the filling cool slightly, then use a small knife or cupcake corer to make a shallow hole in the center of each cupcake.
- Spoon or pipe the butterscotch filling into each cupcake.
5. Make the Butterbeer Frosting
- Beat the butter until creamy and smooth.
- Add powdered sugar, butterscotch sauce, and butter extract.
- Mix until well combined, adding heavy cream as needed to reach your desired frosting consistency.
- Transfer to a piping bag and frost the cooled, filled cupcakes.
6. Garnish and Serve
- Drizzle with extra butterscotch sauce.
- Add sprinkles, edible glitter, or Harry Potter-themed toppers for extra fun.
- Serve and watch the magic happen!
✨ Tips & Variations
- Make it extra magical: Use a little gold shimmer dust on the frosting for a golden glow.
- Shortcut filling: You can also use thick store-bought butterscotch pudding or sauce if you’re in a hurry.
- Chill before serving: If the filling is warm, refrigerate the cupcakes for 15–20 minutes to let everything set.
🧊 Storage
- Fridge: Store in an airtight container for up to 4 days. Bring to room temp before serving.
- Freezer: Unfrosted cupcakes can be frozen for up to 1 month. Add filling and frosting after thawing.
