Butterbeer Cupcakes

Happy Halloween week, friends! It’s that spooky time of year where black cats, witches, ghosts, and ghouls have their heyday and kids of all ages dress in costume to fill their cauldrons with sweet treats. If you need something magical to bring to a Halloween party, or if you’re hosting your own crowd of wizards and muggles, these Butterbeer Cupcakes are sure to please everyone.

If you’re not a Harry Potter fan (is that even a thing?), you may not be familiar with butterbeer. In the books, butterbeer is a sweet ale-like beverage served in pubs, and beloved of all wizard kind. While there are a few companies who make (usually non-alcoholic) butterbeer, I have yet to try them. The flavor of this cupcake is what I always imagine butterbeer tastes like – a butterscotch-y, cream soda-y treat.

Secret Ingredients

To create that flavor combo, I added cream soda and butter extract to my favorite white cupcake recipe. Then I topped the cupcakes with a butterscotch buttercream and a drizzle of more butterscotch. (So even if you’re not into Harry Potter, you’ll love it – trust me). As I worked on this recipe, I realized that the most crucial ingredient was something I’d never thought of buying or using before – butter extract. I’ve always thought, “why use butter extract when I can just use butter??” But I tell you, this stuff smells and tastes just like butterscotch, and puts the flavor of these cupcakes over the top. YUM.

I also made homemade butterscotch to use in the frosting and the drizzle on top, with this recipe from David Lebovitz. You can use pre-made, jarred butterscotch sauce (or even caramel if you prefer). But this recipe is so quick, easy, and delicious that once you try it, you’ll never buy the jarred stuff again. Side note for food nerds: apparently the only difference between butterscotch and caramel is that butterscotch is made with brown sugar, and caramel with white sugar. Learning that made me feel equally amazed and betrayed – I always thought butterscotch was SO different from caramel! Ha:) They’re both delicious though, so I got over the betrayal pretty quickly.

And there you have it – all of my secrets to make the best Butterbeer Cupcakes. Bake some to share with your friends and fam, and have a magical Halloween! Comment below to let me know how it goes. And if you’re on Instagram or Facebook, tag me in your cupcake photos. I’d love to see your creations (and your costumes!).

Happy (and Spooky) Baking!

Print Recipe

Butterbeer Cupcakes

Cream soda-flavored cupcakes with butterscotch buttercream frosting and a butterscotch drizzle. Loved by wizards and muggles alike.

Prep Time30 minutes mins

Cook Time17 minutes mins

Frosting20 minutes mins

Total Time1 hour hr 7 minutes mins

Course: Dessert

Cuisine: British, Wizard

Keyword: Butterbeer Cupcakes

Servings: 24 cupcakes

Ingredients

Cupcakes

• 1 c butter, softened
• 1/2 c brown sugar, packed
• 1 1/2 c sugar
• 4 eggs, room temperature
• 2 tsp vanilla
• 2 tsp butter extract
• 3 c flour, scooped into measuring cup with a spoon, then leveled out.
• 3 1/2 tsp baking powder
• 1/2 c milk
• 1/2 c cream soda

Butterscotch Buttercream (see notes)

• 1 c butter, softened*
• 1/2 c butterscotch sauce**, homemade or jarred, at room temperature
• 1 tsp butter extract
• 1 tsp vanilla extract
• 4 c powdered sugar
• extra butterscotch sauce, for drizzling

Instructions

Cupcakes

• Preheat oven to 350°F. Fill 2 muffin tins with cupcake liners. Set aside.
• In a small bowl, combine flour and baking powder. Set aside.
• In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes).
• Add eggs one at a time, beating just until combined in between. Scrape bowl as needed.
• Stir in vanilla and butter extract and beat on low speed just until combined.
• Add flour mixture a little at a time, mixing on low speed until combined.
• Add milk and cream soda and mix on low speed until combined.
• Using a medium cookie scoop, fill prepared cupcake tins, filling each about 3/4 full.
• Bake for 15-17 minutes, or until cupcakes are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs on it. Cool in tins for a couple of minutes and then move to a cooling rack to cool completely.

Frosting

• Using a stand mixer with the paddle attachment or a hand mixer, mix butter on medium speed until fluffy, about 2-3 minutes.
• Add butterscotch sauce and vanilla and butter extracts and mix well.
• Add powdered sugar a little at a time, mixing well in between.
• Once everything is well combined, mix at medium-high speed until frosting is fluffy. If frosting starts to get melty, pop it in the refrigerator to firm it up a bit.
• Scoop into a piping bag and pipe onto cooled cupcakes (or spread on with a knife).
• Drizzle with extra butterscotch sauce.
• Stored in the refrigerator in an airtight container, cupcakes will stay fresh for about 5 days.

Notes

Note on the frosting: This makes enough to spread on all 24 cupcakes, but only enough to pipe onto about 15. If you’re piping it on, you may want to make a double batch.

*For a creamier frosting, sub half of the butter with softened cream cheese. So good!

**I make my own butterscotch sauce, using David Lebovitz’ recipe – find it here. It’s easy and delicious – give it a try!