Harry Potter Butterbeer Cupcakes

Harry Potter Butterbeer Cupcakes

Everyone on the planet has already made Harry Potter cupcakes in the few weeks before the last movie opened. I had these “butterbeer” cupcakes bookmarked when part one of the last movie was released but only got around to making them now!

Harry Potter Butterbeer Cupcakes
Strange that everyone imagines butterbeer to taste like butterscotch and cream soda. I have never seen anything butterscotch sold here as toffee is more common. I love cream soda though. It’s one of my favorite kinds of soda.The cake is really soft from the soda in the batter and is extra moist from the ganache poured in the middle.
Harry Potter Butterbeer Cupcakes

I bought my can of A&W from Cyber Candy awhile ago but it’s available from most grocery stores in their store brand range. I bought the butterscotch chips when I was in the US. There are also bags of them sold at Outsider Tart in Chiswick but they cost £5.50 a bag.If you don’t have a bag of butterscotch chips substitute this recipe for the ganche instead!

Harry Potter Butterbeer Cupcakes
Harry Potter Butterbeer Cupcakes

Yield: 18 cupcakes



1 bag Butterscotch chips

3/4 cup double cream

Use the link above if butterscotch chips are not available


2 cups self raising flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup dark brown sugar

3 eggs

1 1/2 tsp vanilla

1 tsp butter flavor

1/2 cup buttermilk

1/2 cup cream soda

Butterscotch Frosting

1/2 cup unsalted butter, at room temperature

1/3 cup butterscotch ganache

1 tsp vanilla

1 tsp butter flavor

pinch of salt

16 ounces icing sugar, sifted


  1. Preheat the oven to 350 F/180 C. Make the ganache by making a double boiler and simmering the cream until just before it boils. Remove from the heat and stir in the chips. Set aside to cool completely. I did mine in a saucepan and didn't bother with a double boiler.
  2. Make the cupcakes. Line 2 muffin trays with paper liners. In a medium bowl sift together the flour, baking powder, salt and baking soda.
  3. In a large bowl beat the butter for a minute on medium speed until light and fluffy. Slowly pour in the sugar and brown sugar and beat until combined.
  4. Add the eggs in one at time beating after each. Stir in the butter flavor and vanilla. Alternate adding the buttermilk, cream soda and flour mixture until thoroughly combined.
  5. Fill each cup two thirds full and bake for 15-18 minutes until brown on top. Remove from pan and place on a cooling rack for 10 minutes.
  6. Make the frosting by creaming the butter until fluffy. Beat in the ganache, vanilla and butter flavor. Beat in the icing sugar one cup at a time and beat for a few minutes until fluffy. Add in 1-2 tbs of leftover cream soda to thin if necessary.
  7. Once the cupcakes are cool. Cut the center out and fill with the ganache. Top with a swirl of buttercream.
adapted from Squirrel Bakes 


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