Sunday Sweets: Butterbeer Cupcakes

Love Butterbeer Cupcakes? Check out Golden Snitch Butterbeer Cake Pops!

Welcome to a very special edition of Sunday Sweets! If you’re new to this blog, let me explain. Sunday Sweets is a series I do every few weeks to share super indulgent recipes that wouldn’t otherwise be featured amongst my healthy, everyday eating recipes. Most days you’ll see healthy fare here, but we all need some sweets now and then, right? Onto the good stuff!
Unless you are a Harry Potter nerd like myself, this post may require a bit of explanation. A few weekends ago, my boyfriend and I made the drive down to Orlando to visit the Wizarding World of Harry Potter at Universal’s Islands of Adventure park. I’m a huge fan of Harry Potter (and I don’t care who knows it!)—it’s been a part of my life for over 10 years, so when they announced the theme park, I knew I had to go. It was awesome! But since this is a food blog, let’s get to the point. Possibly the best thing about the park was the butterbeer.

If you’ve read the books or seen the movies, you know that butterbeer is a beverage in the Harry Potter universe. There’s been a lot of speculation in the fan community over the years as to what it tastes like, and there’s been lots of recipe experimenting. However, I think that whoever developed the recipe for the park did an amazing job. I couldn’t get enough of the stuff! It was served in two forms: regular, just like soda, or frozen, like a slushie (my favorite)—both topped with a delicious, creamy, frothy, thick foam. The way I can best describe it is like butterscotch cream soda—but better.
After I had my first glass, I immediately started formulating recipe ideas. The flavor just seemed to lend itself to cupcakes! I didn’t expect to get it right the first time, but you guys, these are so delicious. Even if you have no idea what butterbeer is or have never tasted it, you will love these. Essentially, the flavor profile is that of a buttery cream soda cake, filled with butterscotch ganache, topped with a butterscotch buttercream and drizzled with more butterscotch ganache. It sounds kind of intense, but trust me on this. They’re amazing. And I am shocked at how close the flavor is to the real stuff at Wizarding World of Harry Potter. The only thing missing is the fizz! I’m super proud of these—you should definitely try these, whether you’re a Harry Potter fan or not! Let’s get to it.


Your cast of characters for the cakes. Some things to note: you’ll need butter flavoring, and this is important. It definitely has a unique taste that can’t be achieved just with butter itself. I found it for 99 cents at Kroger, so it’s not a big deal to get a hold of. Also, you need dark brown sugar. Light brown (regular) would also work, but dark brown gives it a distinct molasses flavor and a much richer flavor overall. Lastly, you need vanilla cream soda. Do not use Diet. For any other purpose, you know I’d tell you otherwise, but these cupcakes aren’t about calorie-cutting, ok? Trust me.

First, cream your room-temperature butter together with your sugars until well-combined and fluffy, like so:

Now beat in your eggs, one by one. Mix well after each addition. Then add in your vanilla and butter flavoring and mix well.

Now you’re going to alternate adding buttermilk…

Cream soda…

And your dry ingredients (whisked together) until they’re all added.

I could’ve eaten this entire bowl with a spoon. It’s so good. Try to resist! Fill your cupcake pans.

And bake for 15 to 17 minutes until a tester comes out clean and the cake springs back slightly when touched.

Mmm. Golden brown goodness. Let those cool completely on wire racks.

Now it’s time for your butterscotch ganache, which will be the filling and be in the buttercream frosting. It’s super simple. In a double boiler (a heat-safe bowl set over a simmering pot of water on the stove), combine 11 oz. (1 package) of butterscotch chips with a cup of heavy cream and stir until completely melted, combined, and shiny.

This will be a lot thinner than your standard chocolate ganache, but don’t worry. Let it cool down and it will thicken up a bit.

The best way to do the filling is to buy a cheap squeeze bottle (this one was less than a dollar) and fill it with your ganache using a funnel. Stick the tip about halfway into each cupcake and squeeze lightly until you see the filling start to come out the top.

Basically what this step does is create a moist little burst of butterscotch flavor in the center of the cupcake.

Now it’s time for your frosting! Not shown in this cast of characters: butter flavoring, which you’ll be using again to make the buttercream.
I didn’t take photos of the process (I totally spaced it!) but it’s pretty simple—like any other buttercream. First, cream your room-temperature butter until light and fluffy. Then beat in your butterscotch, salt, vanilla, and butter flavoring and mix until combined. Then beat in your powdered sugar about a cup at a time until you’ve reached the texture of buttercream! If it gets a little too dry towards the end, throw in a splash of milk or cream.
Then pipe your buttercream onto your cupcakes and top with a drizzle of butterscotch ganache!

Serve with some butterbeer, perhaps?

I wish! Sadly, it’s only cream soda, but served in my butterbeer souvenir cup, I can imagine that it’s the real thing.

These cupcakes…wow. They are so good. And so butterbeer-esque! The flavor is definitely pretty much as close as you can get to the real thing without booking a trip to Orlando. The frosting and butterscotch ganache are sweet and rich—but it’s balanced out by the cake, which is light, fluffy, and has a lovely, buttery, savory-sweet balance. I’m super proud of how these turned out and I hope you’ll all try them whether you give a hoot about Harry Potter or not! If you are a fan though…these would be great to make for the movie premiere next month…just sayin’. :) Enjoy!

Butterbeer Cupcakes
Makes 18
For the cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
For the ganache:
1 11-oz. package butterscotch chips
1 cup heavy cream
For the buttercream frosting:
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

449 thoughts on “Sunday Sweets: Butterbeer Cupcakes

  1. allie

    I am so excited about this!!! I want to make them now but my funds are low so I will save them for the premiere. You must be a genius to get this right on the first try!

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  3. Adrienne

    These look so delicious! These are definitely on the list of future desserts to be made. Especially since I just took a trip to Islands of Adventure last week and am now missing the butterbeer. I’m pretty lucky though, since the park is a mere 30 minutes away from me…too expensive to go all the time though haha.

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  5. Pingback: Butterbeer Cupcakes!! « Slightly Ajar

  6. Lisa

    I loved Harry Potter and so I love the fact that these are butterbeer flavored cupcakes. They look and sound incredible. I’ve got to try them.

  7. rachel

    i was just at the WWoHP this weekend for the first time and it was amazing! the butter beer and pumpkin juice was delicious. can’t wait to test out these cupcakes!!! :)

  8. Kathleen

    Those look sooooo good! Can’t wait to try them! I haven’t been to Orlando to try the butterbeer (but want to!). You said that it tasted like a butterscotch cream soda; if you’re not adverse to a little alcohol, try cream soda with a splash of butterscotch schnapps, that might give you the taste you’re looking for.

  9. Kayleigh

    Oh. My. Gosh.

    I am on a diet right now, but I am going to HAVE to make these when I’m done. And my cousins are OBSESSED with HP, so I’ll have to make them some too!


  10. Katie

    Just made these today, and they’re pretty damn good! Just curious though: would making these with a normal butterscotch sauce instead of the one made with butterscotch chips work too? We don’t really have butterscotch chips down here in Australia… I had to go to a USA food store to get them! They’re good, but it’s kinda out of the way to make them, yanno? Great recipe, had to stop myself from eating all the icing…

    1. amybites

      Hi Katie! You could definitely use a normal, store-bought butterscotch sauce. Making the ganache yields a creamier butterscotch flavor, which helps mimic the butterbeer taste but isn’t essential to the cupcakes’ overall deliciousness. :) Glad you enjoyed them!

      1. Katie

        Awesome, thanks Amy! I’ll do that once the butterscotch chips run out… I may have bought a few extra packets to repeat this recipe for Halloween!

  11. Sugar Daze

    These look soo sooo goooood!!! Alas, I am in Paris and no easy access to butterscotch chips nor cream soda (I wish!). Marking this recipe and hope to try it next time I stock up Stateside!

  12. homedotmade

    I have a recipe for the frozen butterbeer that we felt compelled to create after visiting Universal Orlando this summer. An easy recipe is to use 7 parts cream soda to 1 part butterscotch schnapps. This is great poured into a shallow pan and frozen. It can then be scraped up to create the slushy Butterbeer similar to what you get at the theme park.

  13. brittany

    these look amazing! I want to make these and smuggle them into the movie release!
    Last year, after the movie started, a friend passed a cup of butterbeer to me. (we had about 12 people in our group.) Her butterbeer was for adults only! It was vanilla cream soda and butterscotch schnapps mixed together. yum!

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  15. Adam

    Got a question. How did you “pipe” the frosting onto the cupcakes? What kind of dispenser did you use?

    1. amybites

      I used a Wilton round #12 piping tip in a disposable pastry bag (both purchased at Michael’s in the baking aisle). You can easily just dollop the frosting on with a spoon or knife, or you can use a plastic bag with the tip cut off.

  16. JennC

    Oh my gracious, I *need* to make these! I’m so jealous of your park visit, too – I can’t wait to get there! Thanks for the recipe!

  17. Pingback: Cupcakes: In Honor of Harry Potter (and others) « Wanderlosting

  18. Bill

    I found this site a couple of weeks ago (stumble) and bookmarked it because my wife is a baker and likes to try new recipes, and I knew that this is one she would want to try. First off I would like to say this recipe is the best cupcake I have ever tasted. Please find a competition to enter like the Pillsbury Bake off as this recipe is worthy of winning!

  19. Michele

    My daughter made these tonight but put in a butterscotch snack pack pudding in the cake mixture…omg they were SO good and SO moist! thanks for the recipe!

    1. Kristy

      Hey Michele! Did she put actual pudding or pudding MIX in the recipe. Do you remember how much? I wanted to try this! Thank you!

  20. Pingback: Butterbeer Cupcates! | The Blog of Todd Hertzelle

  21. Willie Lavigna

    I am so excited for this movie it’s a little embarrassing. I did nothing but watch Harry Potter movies and drink whiskey with my roommate when we were snowed in for a week last winter.

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  24. Ally

    i just made these for the movie premiere!! they are soo yummy also the most complicated baked-good i have ever made, but well worth it. i feel like im in Diagon Alley while eating them :D

  25. Cupcake Kris

    Just finished making for the HP midnight premiere. We will be taking them along! We too were lucky enough to taste butterbeer in Orlando this summer. My teenage daughter says you nailed the creamy head of butterbeer with the frosting. Thanks for sharing.

  26. Heather

    I also made these for the midnight showing of Harry Potter and the Deathly Hallows Part 1 and they are absolutely delicious!!! Everyone so far has loved them. I was scared they’d be too sweet, but the cake really does balance them out nicely. I went to the Wizarding World in Orlando in September and you really did capture the taste of the butterbeer. I highly recommend this recipe!

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  29. Wine Girl (Kitchen Doesn't Travel)

    Hi Amy! I’m new to your blog. Just wanted to let you know that I made these cupcakes for my hubby, friends, and I to munch on while we waited to be let into the theater at midnight for Deathly Hallows yesterday. They were a huge hit! Thanks again for the great recipe!

  30. Pingback: Finally!!! #47 Harry Potter « Slightly Ajar

  31. The Sweet Moments Bakery

    Hi Amy,

    Thanks for sharing this recipe! I finally got a chance to make up a batch this evening and they are fab! A friend shared the link with me and I am now going to post a link on my facebook and my blog. The cake recipe turned out wonderfully!

  32. Kat

    I made these to celebrate the new harry potter movie! I brought some to my office and they were a HIT. I loved them. I will make them again. Thank you.


    but idk where can i get the butterscotch chips…….
    I cant wait to try it!

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  36. Ania

    This recipe looks delicious!
    I was just wondering if I could use vanilla sugar in lue of vanilla extract, and what I could substitute the butter flavoring with, i cant find any! <3

    1. amybites

      Hi Ania,

      Instead of replacing the extract with vanilla sugar, I’d omit the vanilla extract and replace the granulated sugar with vanilla sugar. If you can’t find butter flavoring, just leave it out—the cupcakes will be perfectly delicious without it! Enjoy :)

  37. Lo

    Wow, these looked amazing, and I rushed out to make them. The only think that didn’t seem to turn out for me was the frosting…It wasn’t the same coloring…But it was very tasty…Being unfamiliar with Buttercream frosting, this must be why…But wow. I can’t wait to take these into work, and school!!

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  39. Alexandra

    Awesome! Bookmarked. ;-)

    My personal [alcoholic] butterbeer recipe is about 1oz each of butterscotch schnapps & vanilla vodka, with ~6oz cream soda & ~2-4 oz diet root beer, served over ice in a pint glass or mug.
    Yummeh! Look forward to trying these.

  40. Ashley

    These look amazing! Question: Does it have to be Vanilla Cream Soda, or will just a regular cream soda work? I don’t think I’ve ever seen Vanilla Cream Soda in Canada.

    1. amybites

      Hi Ashley, little known fact: most regular cream soda IS vanilla flavor. The only reason I specified vanilla is so people wouldn’t go using strawberry cream soda! :) Thanks for reading!

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  42. texan wannabe (Zoe)

    These really are delicious! And as someone else already said…it is extremely difficult to stop yourself (or your little sister) from eating all the frosting. This recipe is definitely a keeper (and excellent for taking to gatherings as something new.) Thank you for posting this recipe!

  43. maggie

    If you think they are missin the “fizz” why dont you try pop rocks? either in the cupcake itself or in the butterscotch filling?

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  46. Nathan

    So I don’t know how it could be done because I’m not really a baker myself, but if you really wanted to give these cupcakes some fizz, in keeping with the butter beer theme, maybe you could do something with the same kind of rice they have in crunch bars. Regardless, made these on thanksgiving for the family, and they’ve made a reappearance every weekend since.

  47. Karen

    What a great recipe! Can’t wait to try.As a bonus I will bake them in my IKEA tall muffin tin to make them look like a real frothed butterbeer. We are fortunate to live here in Orlando and have yearly passes to Universal and IOA. We are on our tenth visit to Harry Potter! Can’t get enough.

  48. Abby

    Call me an alcoholic but I think this is missing just one little thing…… :) but that’s to preference :) otherwise it’s a great recipe. But for those like me I am shooting for butters and rum kinda ruins the whole beer thing though……I’ll get back to ya on that.

  49. Cori

    These were wonderful! I made them for my family as a new years treat, and they all loved them. Thank you so much for the recipe- it really helped the year start off well!

  50. Hermionegranger

    Omg these are bloody delicious mate. Nice work, they are brilliant. Thank you for sharing, love.

  51. Katie

    These look absolutely delicious! I just started a diet for new years, but I may have to cheat with these. I think I was born to try these. I love Harry Potter!

  52. Michelle

    I just made these and they were DELICIOUS!!! Seriously, my favorite cupcake ever. Thanks for such a great recipe, you’re brilliant! :)

  53. Laura

    Read your recipe-> looked good. I used to work at a coffee shop years ago and we made up a butterbeer recipe (Italian Soda style). Try it out.
    20 oz glass with ice
    12 oz or so of Club Soda
    1/2 oz Torani Root Beer Syrup
    1/2 oz Torani Vanilla Syrup
    1 oz Torani Butterscotch Syrup
    2 oz heavy cream
    Pour club soda over ice. Then pour the shots of syrup in. Torani is a commonly available brand, but any brand will do. Then last, add the heavy cream right on the top. This gives an amazing layered look. Feel free to top with whipped cream or butterscotch chips. *use more syrup if you’re wanting it even sweeter.

  54. Jonathan

    My boyfriend and I made these cupcakes this weekend and they are amazing! Thanks for posting this recipe! And I’m definitely going to be checking out more of your treats! :D

  55. Alissa

    This is such an awesome creation! A friend sent to the recipe to me since it pretty much sums up my life – Harry Potter & cupcakes – and I had to try it out. I used my day off today to make them and my whole family just loved them! Thanks for sharing!

  56. Rennae

    I can’t wait to make these, but would like to know about any high altitude adjustments I should make to the cupcake mix. I live at 6800 feet altitude!

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  58. Stacy

    THANK YOU! I can’t wait to make these!! I was looking for a new cupcake to try for my son’s 9th birthday & this is it! He is a HUGE HP fan (like me;) and will love these!

  59. travellin

    I loved these cupcakes. First recipe I made where I went full out making the frosting too. But my frosting separated! It was still good, but how do I stop that from happening?

  60. Michelle F

    I made these cupcakes and they were SO delicious! I’m obsessed with HP, and LOVED The Wizarding World of Harry Potter! I loooove that you made up this recipe! :)

  61. Briana

    i made these cupcakes back in october and ive made them like 20 times since. they are SO DELICIOUS.
    my best friend is having a sweet 16 in two weeks and its harry potter themed and we’re baking 350 of them. thank you sooo much for the amazing recipe!

  62. amy

    I made these just today for a gathering, and they are incredible. I was intimidated at first, but these are easily the best homemade cakes & icing I have EVER made! Thank you so much for sharing this delicious recipe, I look forward to trying more!

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  66. Kate

    These are wonderful! Thanks so much for sharing the recipe. My daughter is having a Harry Potter party in a couple of weeks and I made a batch of these to sample. My entire family loves them. Awesome recipe. Thanks again!

  67. LEAH

    I’m a HUGE Harry Potter fan too… I’ve been looking everywhere for the real butterbeer recipe! I’m definitely going to try these cupcakes! Thanks so much for this recipe!

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  70. LeAnne

    OMWord, I just read ALL the HP books back to back…..loved them all, and I won’t even tell you how old I am, just that I have a granddaughter! These look delicious, will definitely be trying them out…..and just the thought of butterbeer makes my mouth water! TFS!

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  72. Lynne

    you are a bit of a wizard yourself! I swear I could smell these baking just by looking at the photos! Am I the only one? or do the amazing photos have that effect on the rest of you? Can’t wait until you master the taste-o-vision!

  73. Shannon

    My friend posted this recently and I’m a baker myself so I checked it out… sounds great. Just a thought for the foamy part of the drink is a meringue frosting instead of the buttercream. Again, just a thought that might work out well. : )

  74. VT

    I don’t know who you are lady but because of your post I can die in peace! The upcoming zombie apocalypse has had me searching for the perfect food for my final (non brain) meal and these cupcakes should prove sufficient! Now if only you could do something about brains so I can enjoy my final meals as a zombie…

  75. anita

    Can’t wait to try these for my son’s Harry Potter birthday party! When we were at the Wizarding World last month, one of the workers told us the butterbeer flavor was supposed to taste like a combination of butterscotch and shortbread. Good work!

  76. Gracie

    Ha! Nerdy and delicious at the same time! I love it! I am so going to make these for my birthday party this weekend. Thankyouverymuch.

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  80. Heather S.

    Oh my GOSH!!! We just vistited the WWOHP a few weeks ago. We had a butterbeer on the way in and one on the way out! I am making this recipe STAT! Thanks SO much for posting this. And another thing I loved seing is all the store brand ingredients… you go girl! I typically buy them too and sometimes wonder if I am sacrificing flavor/quality. I’m not sure I could really tell when it comes to baking soda etc. Thanks again! =)

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  84. Jahnavi

    You know just the other day, my friend and I were thinking of ideas on how to make the food from the HP books. I’m definitely going to share this with him. Can’t wait to try it out. I’ve been meaning to check out the Harry Potter Theme park too. One of these days, I’ll get down to FL. Thanks for posting this.

  85. Jenean H.

    Made these last night! THANK YOU for posting such a YUMMILICIOUS recipe! I was thinking….what if we put a cream filling in instead of the ganache….Gonna try that next time just to get the creamy thing goin’ on. Seriously though, this recipe ROCKS! I passed them out to my neighbors, my son’s teacher and our crossing guard. Everyone LOVED them! I’m making your pulled pork tonight! So glad I found your site!

  86. Steve

    These were outstanding….Followed the recipe to the tee and they were beyond fantastic – both the directions (along with pictures), and the end results!

  87. amy

    made these over the weekend, and i LOVED the cupcake and frosting, but i thought the ganache made them soggy. (i still ate them, mind you!). unlike the chocolate ganache i’ve worked with, the butterscotch didn’t thicken up, which i think would have helped the sog factor. at any rate, i’ll be making these again, just skipping the ganache step. thanks for the recipe!

  88. tanith k

    Just made this delicious recipe tonight with my best friend! We couldn’t get over how incredibly delicious they are! Absolutely brilliant! <33

  89. Maggie

    My cooking club made these tonight and OH MY GOSH they are the best thing ever. You totally got the foam taste- the frosting is perfect! We had a whole Harry Potter theme to the food tonight and this recipe is what inspired the whole thing. THANK YOU!

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  91. Ally

    These were brilliant! I just made them and we’ll be eating them when we watch HP tonight ^.^ The frosting was very sweet, and kind of overtook the rest of the cake, but it’s easily fixed by putting less frosting on ^.^ Great recipe!

  92. Pingback: Of The Girl » Blog Archive » Butterbeer is Here!

  93. Jenn

    Oh my. I made these cupcakes today with a friend. We’re both gigantic Harry Potter fans and we were so excited when we found this recipe. We both had our doubts for some reason but I cant even begin to tell you how wrong we were. These cupcakes were so incredible. The cake tasted just slightly flavoured; they were obviously not plain cupcakes, but there was the one taste that you just couldn’t put your finger on. With the butterscotch icing and ganche added, it was just brilliant. Definitely tasted what i’ve always imagined butterbeer to taste like.
    If nothing else, this is my new go-to cupcake recipe for everything!

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  100. Wesley Alden

    Just made these. They were wonderful. My husband, who works at Universal thought they tasted exactly like Butterbeer– and he’s had enough Butterbeer to be an authority on it. Thanks for the recipe.

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    1. kt

      it’s an artificial flavoring, usually found in the same areas as vanilla extract/imitation vanilla, almond extract, etc…all the little liquidy things used for baking and stuff. i just bought some at albertsons the other day, its a little 1 oz. bottle, McCormick brand. guess it makes things taste super buttery? ^^

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  103. cindym

    I just made these last weekend. So so good. Thanks for sharing. I’ve been spreading it on to all my HP friends as well :)

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  105. Erin Kroll

    Was looking for a cupcake to make for the movie, about 15 of us go to every midnight showing. Can’t wait to make these for everyone. Thank you so much.

  106. BaddMinton

    A friend forwarded me this recipe, knowing what a huge Harry Potter nerd I am, and I just got back from buying cupcake pans for the sole purpose of making them. However… I lack a squeeze bottle. Where in the world do I get one? They have them on Amazon, but I don’t want to wait for it to arrive! I MUST MAKE THESE NOW NOW NOW!!! Thanks. :)

    1. amybites

      BaddMinton, you can usually find them for under a dollar at craft stores (Michaels, Hobby Lobby) or cooking stores. Enjoy!

  107. D S

    If you like butterscotch you’ll love these cupcakes. I haven’t had butterbeer before so I can’t say if it tastes the same, but these are a winner in my book. My son & husband love them.

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  109. Nova

    I just made these cupcakes and they are TERRIFIC!! I didn’t do the butterscotch ganache, though. Instead, I melted a handful of butterscotch chips and mixed that into the icing, then I just sprinkled some of the leftover chips on top of the icing when the cupcakes were all finished.

    I will definitely be making these again. They’re the perfect blend of richness and lightness and the flavor is completely unique. I love it! Thanks for posting this recipe!

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  111. PastryJenn

    I just finished up (and am staring at all these dishes to clean, BAH). If tasting all of the components separately is any indication, these are going to become my (and my entire family’s) favorite cupcake. Sooo yummy, you were right, I had to stop myself from eating all of the batter out of the bowl before there wasn’t enough to make the actual cupcakes! Thanks for this AMAZING recipe!

  112. Josh

    These look amazing! Do you think this would work as a bundt cake? Also, any suggestions on thinning down the buttercream somewhat so that it could be drizzled over the cake?

    1. amybites

      I’m sure it would work quite well as a bundt cake. Instead of thinning down the buttercream, I’d just make a simple glaze – just mix the butterscotch ganache with some milk and powdered sugar until you reach the desired consistency. Hope that helps! :)

  113. Emily

    hello, first off these cupcakes are amazing and my family and friends really enjoyed them and gobbled them up. My only question, is can use cream soda that has been open for a while and might be a little flat? Or does that ruin the fluffiness of the cake? Thanks

    1. amybites

      Thank you! So glad everyone enjoyed them. As for the soda, I don’t think it would make a huge difference—the carbonation is a plus, of course, as it does add air to the batter, but the main component that the soda contributes is the flavor.

  114. Pastor Cindy Cearley

    your sweet mom made these for our committee meeting on my birthday night. They were awesome! I ate two during the meeting and took another one home for my hubby. Thanks!!! (P.S. you have a great mom!)
    Pastor Cindy.

  115. Diane-thewholegang

    Brilliant! my friend just sent me this because I’m a super HP nerd. My office is filled with HP. I loved my trip to WWHP and the Butterbeer. I’ve made my own version only gluten and dairy free. I’d love to try to convert your cupcakes too. I just love the idea of them being a cupcake. Are you joining in the movie watching every Sunday at 8pm. We’re on COS tonight. You can find the group on facebook.

    I hope this July you will join in my recipe roundup for Go Ahead Honey it’s Gluten Free from another blogger. My theme is called, It All Ends Here. Not many people will get the tie in until I write up the post like I did this past October. Don’t want to self promote so email me if you want to share HP and HP Food.

  116. Pingback: Sunday Sweets: Blueberry Crumb Bars | amyBITES

  117. Rochelle

    I stumbled this recipe months ago but only just had the stars align such that I had an opportunity to make it. I tripled the recipe (going to a large potluck full of fifth graders tomorrow) and HOLY MUGGLES IN HOGSMEADE is this good! I just wanted to add my name to the list of those who are thanking you for this excellent post, and to inform you that you have a new follower!

  118. Sarah

    I made these for my dance recital! Oh my word! The people went bonkers! I even gave one to a more herm sophisticated friend, when she asked the flavor I said “Butterbeer”she laughed lightly and looked to my mum and said “I think she read the title wrong I think it’s Butter butter, it’s french!” XD

    I think a swiss meringue butter cream would make this a more foamy, head-like, consistency. I’m going to try it next time! YUM YUM!

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    1. amybites

      It’s at the top of the recipe – it makes about 18, but you can stretch the batter a bit more to get 20. :)

  122. Scoosh

    My sister’s birthday is on the same night as the Premier of The Deathly Hallows Part 2!! We are making our own butterbeer and I am sooo excited that I found this recipe!! THIS IS GOING TO BE THE BEST BIRTHDAY PARTY EVER!!!! >:D

  123. Madeline Gray

    Hi! I’ve had my eye on this recipe for a few months now. How I managed to NOT make them is beyond me! These look amazing!!! The more psyched I get for the last Harry Potter movie (trying not to cry here), the more I am going to find the time to make them. I’ve begun to gather my supplies, but was still missing a few. But thanks to another comment I saw, I now know where to find a Squeeze Bottle. Believe it or not, they didn’t have anymore at Walmart!
    As for the butter flavoring, I couldn’t find one for $0.99 so I bought another kind. What you’re talking about is imitation butter flavoring, right? I found it near the vanilla and other extracts.
    Anyways, my BIGGEST question is: how do I store them? As much as I want to, I can’t eat all of them in one sitting. So do I put them in the fridge? Or will that ruin the texture of the cupcake since there’s ganache inside of them? I have an out of state friend coming to visit me soon and I was going to make them for her arrival, but I won’t have time to make them the same day she gets here. What should I do????

    1. amybites

      Hi Madeline! Thanks for the comment. Yes, the butter flavoring is the imitation butter flavoring you’ll find with the other extracts.

      As for storing them, you can actually leave them out at room temp for a day or two, depending on the temperature of your house (if it’s too hot, the frosting will melt). Some people don’t like to do this with buttercream but I’ve never had an issue with it. You can definitely store them in the fridge, just take them out a couple hours before serving to allow them to come back to room temp and the texture shouldn’t really be affected. You can even store them in the freezer, and defrost in the fridge or at room temp as needed. The texture may be affected a bit more after freezing, though (may be a bit drier/more dense).

      Hope this helps! :)

  124. Emily @ ReMarkable Home

    What a great idea. We LOVE Harry Potter. In fact, we just watched all 7 movies over the past two days. Can’t wait for the last one to come out! I’ve been wondering about that theme park. I would love to know more about it. Would it be good for little kids? Was there alot to do? Was it worth the money? We live in Las Vegas so its a long way away but I’ve been thinking about taking a family vacation all the way out there just to go to it.

    1. amybites

      Hi Emily! Thanks for the comment. WWoHP is a great experience for fans of the series. However, there really isn’t too much to do in the HP section of the park itself–you can’t plan to spend a whole week there. There are three rides and several shops, along with a restaurant. You can maybe spend a whole day there in peak drain with wait times. However, Islands of Adventure as a whole is a super fun place with tons of stuff to do, and HP is included with regular admission, so you could spend several days exploring the entire park. It’s definitely worth a visit if your kids are really into HP, and there’s lots of stuff for young kids. If you’re coming from across the country I’d recommend spending a couple days at IoA/HP and then a couple days at Disney. Hope that helped!

  125. Stephanie

    Just made these with my sister, and we both agree, totally tastes like butterbeer!! Great recipe thank you for sharing, these are DELICIOUS!

  126. Fariyal

    I just made these today for my Harry Potter party that I am having at my house where my friends and I watch all the Harry Potter movies before the final one comes out next month. I made a test batch a week ago to see how they would come out and they are DELICIOUS! I live in Orlando and I’ve been to the park many times..I must say these cupcakes are as close as you get to actual Butterbeer. Thank you so much for the recipe. It is definitely one that I will make again!

  127. Sarv

    I just made these this weekend and I have to admit, I was skeptical that they wouldn’t turn out too sweet. But they were DELICIOUS. Possibly the best cupcakes I have ever made or tasted. Awesome job!

  128. Melissa Muggle

    You mentioned that all it was missing was some fizz… There are a few recipes out there for homemade pop rocks. You could try a butterscotch flavor and just sprinkle them on the top!

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  130. Nicole

    I am about to make these cupcakes for the…well I don’t actually know what number I am on because I have made these cupcakes so many times I have stopped counting, and I thought it was about time I tell you how amazing they are. They have quickly become my favorite thing to bake and they are definitely the favorite cupcake among my friends to eat. They will be the perfect dessert to bring to the midnight premiere of HP 7 pt. 2 in a couple of weeks, but really they are great any time because they are truly delicious!

  131. kat

    I will NEED to make these! I went to the wizarding world for christmas 2010 and I siriusly (hehe sirius) drank at least three glasses of butterbeer a day! It was amazing.

    I think I’m going to make these for my friends and I to eat while we wait in line at the midnight premiere. ^-^

  132. Pingback: Butterbeer Cupcakes! « Iris Multimedia

  133. Nancy

    Just made these today for my daughter’s birthday party/sleepover which has a movie theme and she happens to love Harry Potter. These cupcakes are delicious. They are so moist and the frosting is over the top yummy! Thanks for sharing the recipe so we can enjoy them too.

  134. Pingback: Golden Snitch Butterbeer Cake Pops | amyBITES

  135. Michael

    Perfect! This was my first time baking from scratch (dude here :) and these are uh-MAZING! Now I want a pastry bag to make my icing all pretty like yours. Excellent job Miss.

  136. Nancy

    Hi Amy!
    I’m making these for the Harry Potter midnight showing this week! These will be great to snack on while we wait to be allowed into the theatre :)
    They sound SO GOOD!!!!

    I have a dilemma which may be a result of me being an overthinker….. This recipe says it will make 18-20 cupcakes? All of my cupcake/muffin pans are 12 a piece, so I will have one pan be at least half empty. I read somewhere that if you bake a muffin pan not completely full it will cause the pan to warp/burn. What did you do when you baked these (or anyone else reading this blog who made these delicious sounding cupcakes)???? I plan on using liners of course, so if I don’t grease the pans like I do for muffins, do you think it will still cause the pan to burn?

    Hope to hear from you before I make these!! :)

    1. amybites

      Thanks, Tenielle, for the suggestion! I used a silicone muffin pan so I don’t think the same issue applies, but I’ve also heard about the water trick and I’ve also heard that putting pie weights/uncooked beans in the unused cups will work.

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  138. Tenielle

    My friends sent me your link, cause I am their martha stewart. These look amazing! I just made a batch for our Harry Potter ladies night in tonight, cannot wait to actually eat them!

  139. Margaret

    Can I hand whisk the butter and such? I am in the process of moving and didn’t realize I had packed the mixer. All I have is a hand whisk :(

    1. amybites

      Gotta say I don’t think that would work very well—the whole structure of the cupcake is based around the creaming of the butter and sugar, and you don’t really want to risk that. Do you have a friend with a mixer that you could bribe with cupcakes? :)

  140. Isabelle

    Wow, so i just finished making these about 20 min ago, and they’re SOOO GOOD!!!
    Just wanted to stop by and say thank you for sharing this!! I know i’m a couple of days early, but wanted to try them before i made a bigger batch for thrusday night ;)

  141. MrsFoxsSweets

    I made these today! They are spectacular! They turned out perfect! You did a wonderful job creating this recipe. I have included the cupcakes on my blog with credit to you of course. I will definately be making these again! YUM!

  142. Brooke

    This is a wonderful recipe. Instead of cupcakes I made a two layer cake and it turned out fantastic. I hope to use this in a Harry Potter themed cooking article I am running on my site on Thursday. I will of course credit you, and link to your site. If that’s a problem let me know. Thanks!!

  143. Juliana

    Just a quick question: the butter flavoring I found was in a flake form. Would that work or is it supposed to be in a liquid form? It was the only thing I could find.

    1. amybites

      Hmmm, I’ve never seen that. Most grocery stores will have the imitation butter flavoring by the vanilla extract and whatnot, but if the flake form is all you could find then I’m sure it would work. Just make sure to taste-test it because it may be stronger than liquid flavoring and you wouldn’t want to overdo it!

  144. Courtney

    Thanks so much for this fabulous recipe! I have been to WWoHP, too, and the butterbeer is just to die for. Sadly, I moved away from Orlando before the park opened so I don’t get to go as frequently as I’d like. I’m so glad I have recipes like this to help me through it, haha. :) I also have a frozen butterbeer recipe on my blog, and these cupcakes go so well with it. I’ll definitely be making them for the midnight showing in a couple days.

  145. Nancy

    Hi Amy! One more question: how would you store the left over ganache? I plan on making the cupcakes with the ganache fillings tomorrow night and then frosting them Thursday with the ganache drizzle. Will the ganache in the squeeze bottle be okay out at room temperature for 2 days?

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  147. HydLynn

    These sound amazing and look beautiful! Thanks so much for sharing! I am going to try them out tonight to take to the Midnight showing tomorrow! =3

  148. Kelsey

    I’m just about to make these for a Harry Potter party/the midnight premier tomorrow! I’ll let you know how they turn out! (:

  149. Slizabeth

    If you’re making these cupcakes, put two tablespoons of the warm ganache in a cup. Top it with very fizzy, cold cream soda… Mix a little. AND IT IS BUTTERBEER.

    This recipe is amazing. Thanks so much, Amy!

  150. Pingback: Harry Potter Butterbeer Cupcake « The Cupcake Blog

  151. Gretchen

    I made these tonight in preperation for this week and they turned out great!!! My husband said the ganache totally made the cupcake. Can’t wait to try the real butterbeer but these will tide me over until i make it there (if ever, we live in Alaska!)! Thanks!

  152. Sophie

    Thank you thank you thank you for this recipe! I’m making them today for the premier, which is also my 20th birthday, and I cannot imagine a better way to celebrate this double end to my childhood.

    Again, thank you!!!!!!!!!!!

  153. Cole

    The Cupcakes are awesome ( I just finished making them). I want to give a small warning: These things are SWEET. REALLY SWEET. But other than that the taste is awesome. Smooth and buttery and they look amazing! Thank You so much for this recipe, the Potter Party tonight is going to be spectacular with these cupcakes

  154. Pingback: one last trip to hogsmeade. [butterbeer cupcakes w. butterscotch ganache filling & butterscotch frosting] «

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  156. Jessie

    These cupcakes are absolutely brilliant. I’ve just made them for the Deathly Hallows Part 2 premiere and I’m sure everyone will love them. This isn’t the first time I made them. They have become a request from most my family and friends and I find myself making them for every special occasion. Nice job with the recipe. They taste exactly how I imagined them. Thank you so much!

  157. Jo

    I made these and passed them out to my neighbors. My kid said it was the best cupcake she ever had. Also, There’s enough ganache and frosting left over to make another batch or to make the golden snitch cakes.

  158. Aly

    Just finished making (and taste testing) these for the final movie tonight. They’re DELICIOUS! Thanks for the recipe and I’m making sure to share your blog with everyone. :)

  159. Pingback: Harry Potter and the Educational Potential | tutordoctorwny01

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  161. Megan

    Made these last night, added butterscotch schnapps to the ganache and the icing (plus a little Bailey’s in the icing too) They’re MINDBLOWING! Thank you!

  162. Jennifer

    I made these for the night of the premiere and everyone said they were the best cupcakes they’ve ever had! Bravo, what a delicious recipe! Thanks for sharing!

  163. Abigail

    I made these for last night and brought them to the premiere for my friends… big hit! So delicious!

  164. Nugget

    I love this. I made the recipe as a cake for my son’s 13th birthday. He absolutely loved the cake. I used the ganache to write his name, a little wavy when all said and done, but actually a beautiful birthday cake. Thank you for the recipe, it will be used many many times.

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  168. Ansa

    O M G
    These cupcakes were super duper easy peasy to make…and the taste……WAS AAWWWWWWWEEEEESOME.. Everyone LOVED them. I absolutely LOVE the flavor of these cupcakes…so moist it’s unbelievable.
    THANK YOU for sharing this recipe. It is going to be made MANY times.
    Loved the butterbeer at WWoHP ..and after reading the other posts, Im going to have to try the cream soda with butterscotch schnapps.
    THANK YOU …..

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  172. Melissa

    So good! Made these for us to eat after the Deathly Hallows Part 2 and they were a hit! tasted so much like the real stuff in Orlando! Thanks!

  173. Pingback: Harry Potter Premiere!!!! | easilycaptivated

  174. ark

    I made these for our trip to see the last Harry Potter movie, and they were pretty darn good! Although I think next time I’ll use cake flour instead of unbleached flour, which I think made the cake a little heavy. I also made Italian butter cream and used 2/3 cup homemade butterscotch ganache to flavor the butter cream, which everyone raved about. The Italian butter cream was the perfect finish- not too sweet, nice and buttery and creamy. Thanks for a wonderful Harry Potter dessert!

  175. Megan

    I stumbled upon your recipe over the weekend and decided to double it and take these babies to work. They were a complete hit! I’ve made a bunch of other cupcake recipes and tested them on my co-workers and these seem to be the front runner. Super easy to make, innovative and delicious. Well done and thank you so much for sharing!

  176. Pingback: Butterbeer Cupcakes « The Cupcake Challenge

  177. andy

    I just finished making these. It’s a lot of steps for an inexperienced baker like me, but I did it! They are delicious and your directions were so detailed and easy to follow. Thanks so much for taking the time to figure out a great recipe. This was way better than the two cupcake shops’ recipes that did butterbeer cupcakes on release day.

  178. Jen Pepper

    I made a double batch last Thursday to take to the office on Friday! This is the first cake I have ever made from scratch! they came out so amazing and everyone loved them after a short game of quiditch (well actually it was wiffle ball)! I even had one myself, even though I am dieting!! They are about 8points on the WW plus system… and well worth the indulgence!

  179. Maddy

    I loved these cupcakes! I found a modified version done by http://www.cooklikeachampionblog.com that used butterscotch schnapps instead of imitation butter flavor, but seeing as I’m not quite legally able to obtain alcohol yet I clicked the link to your original recipe and was happy delighted to see that your recipe didn’t include any alcohol! I made these over the weekend because I was in the HP spirit (I saw it 3 times in theaters! The premiere, on Friday night and on Sunday with my mom & brother). Everyone LOVED them! They’re making me bake another batch!

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  182. Katie

    Hi! These sound amazing and I can’t wait to try them! I was just wondering, if I were to put butterscotch schnapps in here, where could I add them to the recipe and how much would you suggest? Thank you so much! :)

  183. Pingback: Ode to Harry Potter « mountaingirlheidi

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  187. rebecca

    I made these for the premier and brought them to my friends while we camped out at the movie theater. They were FANTASTIC! I ended up with so much leftover butterscotch ganache that I started putting it on everything (it’s great in coffee!). Thanks again for this awesome recipe!

  188. Thirzah

    These are so delicious! I made them today and posted in my blog. I did tweak a couple of things in the recipe as butter flavouring doesn’t seem to be available here in the UK. The cakes went down a treat with my colleagues at work they came back for seconds! Thanks for sharing the recipe for these lovely cakes, I linked back to your blog in my blog post.

  189. Maureen

    Amy – great idea, had a problem with execution that I am hoping you can help with. I am making these for a bake-off at our planetarium’s fundraiser “Geekfest”. I made the cupcakes first and wanted to try it just to see what the flavor was like. I was surprised that the flavors in the cupcake were very mild, and was a bit disappointed. The ganache did help, and the next day when I got the buttercream icing on, yum, I got it, all together it is a fabulous package. Here’s my problem. The cupcake is dense and dry. I read somewhere that when using a carbonated liquid in a batter to be very careful not to overbeat, otherwise the cupcake will be dense. Hand mixing (folding) is recommended. As I used my stand mixer, I have a feeling I overbeat the batter and that is at least why it is dense. Would you tend to agree? But why is the cupcake so dry? I followed the recipe exactly as you indicated, using A&W cream soda, butter flavoring, etc. Your thoughts are greatly appreciated. I plan to decorate these with the buttercream, but making fondant decorations such as Harry’s glasses, wands, the Sorting Hat, etc. Having lots of fun with this and am grateful for your recipes. Please help me fix my dry cupcake problem! Thanks!!

    1. amybites

      Hi Maureen – Honestly I have no idea why that would happen! I’ve never had a problem with these cupcakes being dense or dry; they’re always super moist and fluffy. Never gotten this comment before, but there are many reasons a cake or cupcakes can come out dry. A couple thoughts/suggestions:

      - Are you at a high altitude? If so, make sure to look up the recommendations for baking at altitude. It can have a huge effect.
      - Overbeating anything can effect lots of aspects of the final outcome, so make sure you mix JUST until everything’s incorporated.
      - Is it possible you’re overbaking? Watch carefully while they’re baking and if they look done, test them with a toothpick. They could be done several minutes before the recipe says depending on your oven.
      - Make sure to double check you’re using the right amounts of everything. You may have inadvertently mismeasured or left out some liquid, or added too much flour (weighing instead of measuring can help)
      - Did you use Diet Cream Soda? That would suck the moisture right out of it.
      - Check your oven temperature using an oven thermometer. Your oven could be miscalibrated and show a lower temperature than it really is, causing the cake to overbake.

      That’s about all I got. Hopefully something helps—let me know how it turns out. Good luck!

  190. Maureen

    Amy – thanks so much, and for such a quick response. Everything you suggested confirms what I am thinking. I am not at high altitude (just sweating to death here in Texas!) and I didn’t use diet soda, BUT…..I do have this tendency to like to beat everthing to death thinking that will make things light and airy. Obviously not!! :-) And maybe I left the cupcakes in just a bit too long. So, oh darn, have to try again this weekend (yummmmm). Will give it a shot and let you know. Again, thanks so much!! Accio cupcake!

  191. Ally

    Hey There,

    I was wondering if there were anyway I could make this using a Butter Yellow Cake Mix thats already premade. I Can’t afford all the ingredients right now and was just wanting to try and alternative for the batter. I heard that you make the batter and instead of using milk you use the cream soda, I didnt want to mess this up so I figured I asked.

    1. amybites

      Hi Ally, you could definitely make regular cake mix cupcakes and just make the frosting. You could substitute cream soda for some of the liquid for the mix, but I’m not sure it would come out the way it’s supposed to—I’m not an expert on cake mixes. If you want to use a mix I’d just make the regular mix cupcakes and top it with the butterbeer frosting. It won’t taste the same but no one will be the wiser. :)

  192. Megan

    These were great!!! I came across this recipe months ago and finally got around to trying it. I am definitely going to have to share these since I live alone and can’t afford to have all of these delicious cupcakes sitting around my house!

  193. Pingback: A Barking Mad Harry Potter Weekend | Confessions of a Muggle Mom

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  195. Jess

    OMG~ I can’t wait to try these!! Hopefully making them soon!
    I have a quick question though, I’m from Canada, and I was wondering what type of butter flavoring would be good in this recipe? I’ve been looking around trying to find some, but no luck yet.

    1. amybites

      Hi Jess, usually butter flavoring can be found in the spice aisle of the grocery store next to the extracts (vanilla extract, etc.). It’ll be called “imitation butter flavoring” or something similar. If you can’t find it, there’s no harm in leaving it out! Hope you enjoy the cupcakes :)

  196. Pingback: Cupcake 4: Butterbeer « Baking: It's Chemistry You Can Eat!

  197. Kerry

    These cupcakes are incredible! I’ve made them twice so far and they are definitely my favorites. I hope you don’t mind that I have posted the recipe on my own blog, and of course I provided a link right back to this page and made sure to credit you with the recipe. I can’t wait to see what other wonderful recipes you post!

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  206. Nabiya

    Hi Amy,

    Can I just say that I love you? I want to shrink you and tuck you in my beaded bag, forever! I am also unbearably jealous that you got to go to WWoHP.

    I tried your recipe over the weekend, and the entire batch practically flew off the table! I’m serious, it was as if they had a Nabiya-Repelling charm on them, because at the end of the day… after all that hard work, and baking while fasting (so I couldn’t even lick the bowl)… I didn’t get a chance to try a single cupcake.

    I still don’t know what Butterbeer tastes like!

    Thank you for sharing the recipe, and all the other recipes on your blog (I also tried your red-velvet cookies), I love reading your words and looking at your photography.

    xx a fan

    1. amybites

      Aw, thank you thank you! I love you back! I’m so glad the cupcakes were a success—and you must bake them again and hoard some for yourself. :)

  207. anne

    hi there!
    I’ve been longing to make these cupcakes for ages now,
    but it’s so hard to find butterscotch chips in Holland.
    Today I’ve finally found them but now I’m looking for a substitution for the a&w cream soda, will coca cola vanilla do as well?
    Thanks for sharing all these great recipes!

    1. amybites

      Hmm, I don’t think Coca-Cola Vanilla will work since it has the Coca-Cola flavor. Any vanilla cream soda will work, or perhaps if you could find a vanilla Italian soda? Good luck!

  208. Susan Zeidler

    On August 22, 2011 I took my girls to Universal’s WWoHP. The Butterbeer was one of our favorite things!! Wonder why they don’t bottle it, because we would have loved to bring some home. The next day, I started searching the internet for a recipe for it and found your cupcake recipe – which of course, we had to try! They just looked so amazing! This was one recipe that did not disappoint – they tasted as good as they looked! And I cannot believe how much they really tasted like the Butterbeer in the park – you are GOOD! (Are you working on copying the drink? :) I posted pictures on facebook and my page was all abuzz – so I directed everyone to your website for the recipe. Thank you so much for sharing this wonderful recipe!!

    1. amybites

      Thank you thank you! There are lots of recipes online for butterbeer so I think it’s pretty well covered. If you search on tastespotting.com or foodgawker.com, there are a few choices. :)

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  211. Jessica

    I am taking a college psych class this semester that uses the Harry Potter series to teach personality theories. On the first night of class (tomorrow) I have to bring someting to the feast so I made these cupcakes as a cake and oh my, am I excited to share! I made two cupcakes from the batter so my husband and I could sample tonight and they are delicious!

  212. Kimberly

    I’m going to be making this ASAP (I’m going through HP-Withdrawal), but first I was wondering… perhaps we don’t have butter flavouring here in Canada (Safeway, Costco, Sobeys, heck I’ve even looked in Wal-Mart!) but is it absolutely essential to the recipe? Can I just omit it all together?
    I love you and your recipes, and I can’t wait to try these!

    1. amybites

      Thanks lady! The butter flavoring isn’t absolutely essential; just sub vanilla extract or leave it out completely. It does add to the buttery flavor, of course, but they’ll be delicious either way. :)

    1. amybites

      Hey, thanks for the heads up! It looks like they did give credit at the very bottom, though. Kinda sneaky but at least it’s there. :) Thanks though!

  213. Cindy

    Thank you so much for the recipe and great pictures of the cupcakes! I made these for my daughter’s Harry Potter Deathly Hallows Part II movie premiere party and she loved them even though I made the mistake of not putting enough ganache in the middle of the cupcakes. I just made another batch and made sure that I put more of the ganache in the center. They turned out perfect. My husband thinks that they are the best cupcakes he has ever had. Now, if I could only get my frosting to looks as good as yours. Thanks again!

  214. Pingback: Harry Potter Party Food! « Butter Queen

  215. Jacqueline

    I am a little late to the party, but had to come and tell you that I saw your recipe on Farm Girl Recipes and imitated her presentation. We looooooved them! I just posted them yesterday. They were fabulous for anytime if you love butterscotch. And yes, we are all Harry Potter Fans here! I should have posted this but when I was finishing frosting them my son came down the stairs whistling the main theme to the movies and he didn’t even know I was making them. We had a good laugh out of that. Loved Orlando too – everything in Harry Potter Land was unbelievABLE.

  216. ilovecondiments

    These sound great! Good for you having the ambition to imitate the butterbeer flavor!!

    My niece put a link to this recipe on facebook. I am starting a job with Disney this Sunday in Orlando (two weeks of training then back home to work) and I think I have to hit Harry Potter world in the small amount of spare time I have. Too bad I’ll be alone! Niece will be working a second stint at Disney – she IS Disney! – in two weeks (she graduated culinary school last year, and then worked there for a few months in bakery and restaurants).

    Two weeks ago I finally started watching the Harry Potter movies, in order of course, and will go to the movie theater for the last one (in 3-D) this weekend. :) I’m making these cupcakes for SURE! (But I HAVE to use real vanilla flavoring, not imitation!)


  217. Pingback: Midnight Release: The Deathly Hallows, Part 2 | BlogTown

  218. Pingback: » {Harry Potter} Butterbeer Cupcakes & Frosting Recipe

  219. AmandaLeigh

    So fantasically perfect!!!! We’re gettign married on 11/11/11 this year, which coincidentally is the day Death Hallows PartII gets released on DVD! I am so making these for the after party, thank goodness my future hubby and I are both HP fans and he LOVES all things butterscotch. lol Thank you for a wonderful recipe!!

  220. Pingback: Butterbeer Cupcakes | Just Putzing Around the Kitchen

  221. Pingback: Huge List of Unique Harry Potter Birthday Party Supplies – Invitations, Decorations, and Favors | Full Blast Birthdays

  222. Pingback: Huge List of Unique Harry Potter Birthday Party Supplies | Full Blast Birthdays

  223. Jo

    I think you should win a Nobel prize for these cupcakes. I used them at my grownup Harry Potter party and they were a huge hit.

    1. amybites

      Haha, if only they gave Nobel Prizes for HP-inspired recipes! Thanks, and glad they were a hit at your party :)

  224. Becki

    I found this recipe through Foodgawker a while ago, and finally made these a few weeks ago when I had friends over. I can honestly say they’re some of the best cupcakes I’ve ever had. My guests (and my roommate) loved them too!

    Also I have lots of leftover butterscotch ganache, so I’ll have to figure out some more uses for it (it makes a good ice cream topping though!).

  225. Pingback: Butterbeer Cupcakes | A Solid Place to Land

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  227. AmandaLeigh

    I’ getting married this Friday(same day that part 2 of The Deathly Hallows hit’s Blu-Ray and DVD) and we’re using these cupcakes in place of a wedding cake at our reception. :D WE’re both huge HP nerds and my hubby-to-be LOVES butterscotch so this was a perfect combo for us. Thank you sooooo much for sharing this with us all.


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  231. KatieHufflepuff

    I just finished making these in miniature form for my sorority sisters. I’ve told a few of them and they are wicked excited. I have a feeling I should have tripled the recipe….

  232. Freybug

    I honestly love making these for people! Thank you for making a wonderful recipe! I just made them for our Family Christmas dinner! Happy Holidays and have a wonderful new year!

  233. Rainy

    These sound excellent. The recipe at floridathrillsnetwork.com is as close to the wizarding world butter beer that you’ll get! It’s very good. Follow the recipe exactly! I haven’t figured haw to make it frozen yet…..

  234. Gina

    found this on Pinterest and decided to make them today, really messy (Didn’t have a small squirt bottle for the ganache…next time I will) but oh so good. I used a cupcake pan that has the silicone hole toppers for easy filling, and as the ganache goes into it it seeps into the cupcake so before frosting I filled them up again. So rich and delicious! Thank you for posting this, I think I have found my new go-to dessert for parties :mrgreen:

    1. amybites

      Hey Marissa—regular cream soda is typically vanilla-flavored by default. It probably won’t say “vanilla cream soda.” Hope you can find what you need!

  235. Pingback: Butterbeer Cupcakes | Oh the noms!

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  238. Kim

    I’m in the middle of making these Butterbeer cupcakes after a visit to Wizarding World of Harry Potter, (where you just can’t have too much Butterbeer!) the icing, ganache and cake batter are delicious so far… can’t wait to get the assembled and eat them, my kitchen smells amazing!!! Thank You for this recipe!!!

  239. nina

    Hi Amy I was just wondering how to store the left over ganache and how long it will stay good. I made these cupcakes yesterday and they turned out amazing but I need to make them again this weekend and was wondering if the ganache will still be good?

    1. amybites

      Hi Nina! You can store the ganache in an airtight container in the fridge for a week or so. It’ll solidify, so when you’re ready to use it, heat it up in the microwave (stir every 30 seconds) or on the stovetop. Hope that helps!

  240. Hannah

    I tried these for the premiere and they were absolutely delicious! Thank you so much for posting this, as a die hard Potter fan these are a dream :) X

  241. Amanda

    I am so excited to try this recipe…I thought I would share that I found a recipe for butterbeer on pinterest. I’ve not tried it, but it looks great! I think it would pair well with these cupcakes :)

  242. Aimee

    I made these last night….holy awesome! — Only thing…mine REALLY stuck to the cupcake liners. I think a quick spray of them prior to putting the batter in should be suggested. Unless of course, it was just me…LOL

    1. amybites

      Hm, I haven’t heard that from anyone else…that’s odd. If you used paper liners, try foil next time—they worked great for me! :)

  243. Pingback: Chocolate Stout Cupcakes | Snappy Gourmet

  244. Laura Shearer

    I just won a cupcake bake-off at my college today with this recipe. I made sure to give you credit. These are seriously the best cupcakes I have had in my entire life, and I AM including professional cupcake bakeries. Mine looked nowhere near as nice as your picture, but they tasted great! I wanted to thank you for posting your recipe.


  245. Payal

    Wow, these cupcakes are to die for! They are really sweet but I thought the mild cake balanced out the super sugary frosting nicely. I couldn’t find a squeeze bottle so I just cut out a little core from the cakes and spooned some of the ganache in which worked just fine. Definitely a winner recipe! :razz:

  246. Pingback: How To!…Make Butterbeer (Five Butterbeer Recipes!) | SciFabulous!

  247. Ruth

    So I stumbled across this recipe yesterday while looking for Harry Potter cupcakes I can make for my chemistry class next week. I am so excited to try this and all the reviews were wonderful, which just helped convince me more! I can only hope that I don’t mess up or my class will be get cupcakes from a pre-made box mix, haha.

  248. Ruth

    Also, I forgot about this until now but, I’m making them for my class so would you recommend me to frost them and drizzle the ganache the night before or in the morning before I go to high school? Thanks! :)

    1. amybites

      Hi Ruth! It’s always better to frost as close to serving as possible, so if you can swing it, definitely do it that morning. However, these cupcakes do keep wonderfully, so if you want to get a little more sleep, frost & drizzle the night before and store in a container in the fridge overnight. Just make sure you take them out with enough time for them to come too room temp before serving—they’re best that way. :) Enjoy!

  249. Zoë

    Is the butter flavoring a liquid or is it the powdered stuff, like Molly McButter? That’s all I can ever find……

    1. amybites

      It’s a liquid. It’ll be with the extracts (vanilla, almond, etc.) in the grocery store. If you can’t find it, it’s perfectly fine to leave it out or just replace with vanilla extract.

  250. Pingback: How To :: Make BUTTERBEER?! « Twigs for Pigs

  251. Corbie Ravenclaw

    :mrgreen: LOVED LOVED LOVED These!!!! Super yummy and made my house smell all buttery and scrumptious!

  252. Pingback: Butterbeer Cupcakes - warfieldfamily

  253. Kristin

    :sad: This did not go well for me. The cupcakes got too big and fell apart. the filling was too runny. and it didn’t make enough frosting. It may just be me. every time I try to bake something, it comes out bad…

    1. amybites

      Yikes! Sorry to hear that this recipe wasn’t a success for you. I couldn’t presume to pinpoint what went wrong, but I hope you’ll have better luck next time or with a different recipe! :)

  254. Pingback: Butterbeer Cupcakes, Turned Valentine’s Cupcakes | Emily Eat Good

  255. Kelsey

    I just made these and they are AMAZING!!!! I blogged them too, and made sure to link it back to you! You’re a genius ;)

  256. Pingback: Butterbeer cupcakes « Horray for Hollywood!

  257. Patricia Ann

    Hi, A friend requested I make these for her upcoming tea. Have you ever made them in miniature cupcake size?

    1. amybites

      I haven’t, but I’m sure they’d work out just fine! Just make sure to watch them as they bake; they may or may not need less time in the oven.

  258. Jennifer

    I’m making these tonight and they are turning out wonderful! My only question though is does the ganache need to refrigerated since it has cream in it?

    1. amybites

      I’d recommend refrigerating them if you’re going to be keeping them more than a day. Just make sure to bring to room temperature before serving!

  259. Susie

    Hey!! I want to make these cupcakes this week for my Harry Potter Bible study. This is our last week and I wanted it to be special. My question is this: I wanted the kids to “help”, so could I make the cupcakes, ganache, and frosting earlier in the day and let the kids finish them that night, or will they get dry? Also, could I just keep the ganache at room temp after I make it until we use it (it may be about 3 hours)? Thanks so much. If it is too complicated, I will just make them and bring them, I just thought the kids would get a kick out of helping!

    1. amybites

      You can definitely make all the components earlier in the day and assemble later. You could even make the actual cupcakes the night before. I’m not sure about keeping the ganache at room temp for 3 hours; I think it’d probably be fine, but just to be safe you might want to refrigerate. Just warm it up before using if it solidifies.

  260. Brandi

    Thank you so much for this recipe! I made it as a 4 layer cake for my daughter’s 11th birthday and people went crazy over it! Today I am making it as cupcakes for her birthday celebration at school. She requested a repeat! Excellent job!

  261. Erika

    :???: I’m from Canada and I’ve never seen cream soda that isn’t PINK!
    By chance anyone from Canada know where or what brand of cream soda I can use?

    I really want to make these!

    1. Leanna

      I too am from Canada, I lucked out at the local Walmart. They carry a clear cream soda by Jones Soda. It has a strong vanilla flavour and taste from that of the pink cream soda.

  262. Pingback: Butter Beer Cupcakes

  263. Robert of Little Rainbow Comics

    Hey – these look so great! I assumed butter beer was an English specialty – didn’t realize it was a purely fictional product so thanks so much!

    I live in Los Angeles and there is a Harry Potter store here and I found your blog via their Facebook fan page – and I shared this recipe with my fans on facebook and one of them said ‘I’m making these this weekend!’

    Thanks again and hope to see more magical recipes!

  264. Pingback: Eat your heart out, Harry. « Sweets Treats

  265. Emily

    I’m not normally a commenter, but after eating these, I have to tell you that you’re freaking brilliant. Thank you for this recipe. It will be a family favorite for years to come and a feature staple of our yearly Harry Potter marathons. AMAZING!

  266. Maddie

    I literally just made these this morning for a cupcake party we’re going to and they’re delicious! Definitely more for butterscotch fans, but it does taste similar to the yummy goodness of Butterbeer at Wizarding World of Harry Potter. My HP-geekness is satisfied with these cupcakes for sure. :)

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