post@digimark.no I’m going to walk you through creating a dessert that tastes like pure magic—literally like the butterbeer from Hogwarts, but in cake form. You’ve got a soft cake, butterscotch ganache, and buttercream frosting all working together to deliver that signature creamy, caramel-forward flavor. But here’s the thing: the real magic happens when you add cream soda into the mix. Want to know exactly how to pull this off?
Why You’ll Love this butterbeer
If you’ve ever wondered what’d happen if you combined the comfort of a warm dessert with the indulgence of butterbeer from the Wizarding World, wonder no more. I find these cupcakes absolutely irresistible because they nail that magical butterscotch flavor you crave. The butterscotch ganache filling? That’s where the real magic happens, oozing out with each bite. You get soft, tender cake paired with rich frosting that tastes like pure butter and caramel dreams. Plus, they’re impressive enough for parties but straightforward enough for a cozy baking afternoon. Fair warning though: one cupcake probably won’t satisfy you.
What Ingredients are in butterbeer?
These butterbeer cupcakes require three components to create the complete dessert: the cake base, the butterscotch filling, and the frosting. Each element relies on specific ingredients that work together to deliver that signature butterscotch flavor and magical taste reminiscent of the Wizarding World. The combination of butter flavoring with traditional butterscotch creates layers of richness, while the cream soda adds a unique twist to the cake itself. Understanding what goes into each component will help you gather everything you need before beginning this enchanting baking project.
Ingredients:
For the Cupcakes:
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 1 teaspoon butter flavoring
- 1/2 cup buttermilk
- 1/2 cup cream soda pop
For the Butterscotch Filling:
- 1 (11 ounce) package butterscotch chips
- 1 cup heavy cream
For the Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 1/3 cup butterscotch ganache
- 1 teaspoon vanilla
- 1 teaspoon butter flavoring
- 1/8 teaspoon salt
- 1 (16 ounce) package powdered sugar
- Splash of milk or cream (as needed)
Most of these ingredients are pantry staples or readily available at any grocery store. The cream soda is essential for achieving that distinctive butterbeer flavor profile, so don’t substitute it with another beverage. Butterscotch chips can be found in the baking aisle near chocolate chips, and butter flavoring is typically located with vanilla extract and other baking flavorings. Be sure to use unsalted butter so you can control the salt content in your cupcakes, and allow all cold ingredients to reach room temperature before baking for the best results.
How to Make this butterbeer
Begin by preheating your oven to 350 degrees and lining cupcake pans with paper liners. In a medium bowl, combine 2 cups flour, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt, then set the dry ingredients aside. In a large bowl, cream together 1/2 cup softened unsalted butter until light and fluffy, then add 1/2 cup granulated sugar and 1/2 cup packed dark brown sugar, beating until well-combined. Add 3 large eggs one at a time, mixing well after each addition, followed by 1 1/2 teaspoons vanilla and 1 teaspoon butter flavoring. Alternately add the dry ingredient mixture with 1/2 cup buttermilk and 1/2 cup cream soda pop into the wet ingredients in batches until everything is well incorporated. Fill each cupcake liner three-quarters full and bake for 15 to 17 minutes until a tester inserted into the center comes out clean and the cake springs back to the touch. Allow the cupcakes to cool completely on wire racks.
While the cupcakes cool, prepare the butterscotch filling by creating a double boiler setup with a heat-proof bowl placed over a pot of simmering water. Combine 1 (11 ounce) package butterscotch chips with 1 cup heavy cream, stirring constantly until completely combined and smooth. Remove from heat and allow the ganache to cool to room temperature. Once cooled, transfer the ganache into a squeeze bottle and insert the bottle into the center of each cupcake, squeezing gently until the filling begins to overflow slightly.
For the buttercream frosting, cream together 1/2 cup softened unsalted butter in a large bowl until light and fluffy. Add 1/3 cup of the prepared butterscotch ganache, 1 teaspoon vanilla, 1 teaspoon butter flavoring, and 1/8 teaspoon salt, mixing until well combined. Gradually beat in 1 (16 ounce) package powdered sugar, adding 1 cup at a time until you reach the desired consistency. Add milk or cream by the tablespoon as needed to achieve a spreadable frosting. Generously frost each cooled cupcake and finish with a drizzle of butterscotch ganache for an extra magical touch.
butterbeer Substitutions and Variations
The beauty of this butterbeer recipe is that you can swap out ingredients without losing that magical butterscotch flavor we’re after. I’d suggest trying salted butter instead of unsalted if you want deeper richness. Root beer works great as a cream soda substitute, giving it a different but equally delicious twist. For the filling, I’d consider using butterscotch sauce from a jar if making ganache sounds intimidating. Can’t find butter flavoring? Vanilla extract does the trick. Brown butter in the frosting? That’s chef’s kiss territory. Even swapping chocolate chips for butterscotch keeps things interesting without straying too far from magic.
What to Serve with butterbeer
Now that you’ve got your butterscotch cupcakes perfected with all those ingredient swaps and flavor tweaks, you’re probably wondering what actually pairs well with them. I’d serve these alongside a cold glass of actual butterbeer or cream soda to echo those vanilla and butterscotch notes you’ve baked in. Hot chocolate works beautifully too, especially during cooler months. Want something lighter? Try pairing them with coffee or tea—the bitterness balances that rich sweetness nicely. You could also set out some fresh berries or a simple vanilla ice cream for contrast. Think about your guests’ preferences and go from there.
Final Thoughts
These butterbeer cupcakes aren’t just some throwaway dessert you whip up and forget about, you know? They’re basically edible magic—the kind of treat that transports you somewhere better, even if just for a bite. I find that when you combine butterscotch, butter flavoring, and cream soda, something genuinely special happens. You’re getting layers of flavor that actually work together, not against each other. Whether you’re hosting a Harry Potter marathon or just craving something indulgent, these cupcakes deliver. They’re impressive enough to impress others yet simple enough that anyone can tackle them.
