Harry Potter Butterbeer Cupcakes – In Bloom Bakery
These Harry Potter Butterbeer Cupcakes bring the magic of the wizarding world into your kitchen. Infused with the sweet flavors of butterscotch and cream soda, they offer a soft, moist texture and a unique taste that is both nostalgic and delightful. Perfect for themed parties or everyday indulgence, this recipe is straightforward, affordable, and versatile.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup cream soda (or vanilla sparkling water)
- ¼ cup butterscotch sauce
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Sift together flour, baking powder, and salt in a large bowl.
- In another bowl, beat butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternately add dry ingredients and cream soda to the butter mixture, starting and ending with dry ingredients. Mix gently until combined.
- Fold in butterscotch sauce carefully.
- Fill cupcake liners two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Use room temperature ingredients for best results.
Avoid overmixing to keep cupcakes light and fluffy.
Substitute cream soda with vanilla sparkling water if needed.
Customize frosting with butterscotch or vanilla buttercream.