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Harry Potter Butterbeer Cupcakes

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  • Author: Nancy
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 box (3.4 oz) instant butterscotch pudding mix
  • ½ cup (120ml) whole milk
  • ¾ cup (180ml) cream soda
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt

Instructions

  1. Preheat the Oven: Preheat to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, sugar, pudding mix, baking powder, baking soda, and salt.
  3. Cream the Butter: In a separate bowl, beat softened butter until creamy. Add eggs one at a time, then mix in milk and cream soda.
  4. Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
  5. Bake: Divide batter evenly among cupcake liners, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack before frosting.

Notes

  • Frosting Suggestion: Top with butterscotch buttercream for an authentic Butterbeer experience.
  • Storage Tip: Store in an airtight container for up to 3 days.
  • Enhance Flavor: For a richer flavor, use vanilla extract or sprinkle sea salt on the frosting.