These butterscotch flavored Harry Potter Cupcakes are soft and fluffy with the best butterscotch frosting. The recipe starts with a cake mix but no one will ever guess.
Whether you are a Harry Potter fan or not, everyone will love these decadent Harry Potter Cupcakes. They are sweet and delicious with all the flavor of butterbeer. It’s such an easy cupcake recipe using a cake mix but the pudding elevates the taste and texture.
I love serving these Butterbeer cupcakes for movie night or a Harry Potter Birthday party with Harry Potter Butterbeer Cookies Recipe and Harry Potter Butterbeer Fudge.
Table of contents
Why We Love This
The recipe is so simple, but it tastes and looks like bakery style cupcakes. It’s an effortless way to enjoy Harry Potter themed treats without tons of time or expense.
The homemade buttercream frosting and butterscotch sauce takes minutes to make and combines for a really amazing treat. These cupcakes require less steps than making sorting hat cupcakes to determine which Hogwarts house each person belongs to including Gryffindor, Slytherin, Hufflepuff and Ravenclaw.
Ingredients
Cupcakes
- Yellow Cake Mix. Any brand is fine.
- Butterscotch Instant Pudding Mix. Make sure to use instant pudding and not the type you cook. The texture will not be the same in the cupcakes.
- Large eggs. Allow to come to room temperature before using.
- Vegetable Oil. Helps to make the cupcakes moist.
- Water. You can swap the water for cream soda for more flavor if desired.
Butterscotch Sauce
- Heavy Cream. I don’t recommend swapping this as the heavy cream is needed for the richness.
- Light brown sugar. The molasses flavor is milder in light brown sugar.
- Butter. Always use real butter. I used unsalted butter.
- Corn Syrup. Helps to give the butterscotch sauce the perfect consistency.
- Vanilla Extract. Pure vanilla extract has the best flavor.
- Pinch of Salt. This helps to counteract the sweetness.
Frosting
- Butter. You definitely want to use real butter in this frosting for the rich taste.
- Butterscotch Sauce. While you can use store bought the recipe above is so easy and tastes better.
- Brown Sugar. I used light brown sugar.
- Vanilla Extract and Butter Extract. The combination of both extracts gives the frosting the perfect flavor.
- Powdered Sugar. Sift the powdered sugar to remove any lumps.
- Heavy Cream. Gradually add the heavy cream until the desired consistency.
Topping
- Butterscotch Sauce. Use the recipe above. Drizzle on top of the cupcakes before serving.
Step By Step Instructions
- Step 1. First, preheat the oven to 350 degrees. Then line the cupcake pan with cupcake liners.
Step 2. Next, combine the cake mix and dry pudding mix in a medium bowl or large bowl. Then whisk in the eggs, water and oil into the dry ingredients. Mix until combined and don’t overmix.
Step 3. Pour the batter evenly in the lined muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Step 4. Let the cupcakes cool on a cooling rack.
Step 5. Make the butterscotch sauce while the cupcakes cool. Get out a saucepan and combine the butterscotch ingredients (except for the vanilla extract) over medium heat until the sugar has dissolved. Make sure to stir frequently while the butterscotch is cooking.
Step 6. Bring to a boil and allow to cook for 2 minutes. Remove from heat and stir in the vanilla extract. Allow to cool. You can place in the fridge if you need it to cool faster.
Step 7. Beat the butter and brown sugar with a stand mixer until light and fluffy.
Step 8. Then add the butterscotch sauce and vanilla extract. Mix until combined. Gradually add the powdered sugar 1 cup at a time. Make sure to do this gradually as you may not need all of it. As you add the powdered sugar, slowly add the heavy cream until the desired consistency and combine.
Step 9. Decorate the cupcakes. Pipe the frosting on the cupcakes with a piping bag or ziplock bag with the corner cut off. Finally, drizzle the remaining butterscotch sauce on top of each cupcake.
Storage
Store the cupcakes at room temperature inside an airtight container up to 3 days.
Pro Tips
- Allow butterscotch to cool. The Butterscotch sauce needs too cool completely before adding to the frosting or the consistency of the frosting will change.
- Don’t overmix. Be careful not to overmix the batter or the cupcakes will be dense.
- Gradually add the powdered sugar and heavy cream. Gradually add the powdered sugar and heavy cream because you may not need the entire amount for the frosting.
- More Butterscotch flavor. Sprinkle butterscotch chips on top of the cupcakes.
More Butterscotch Recipes
I’m so excited for you to make these Harry Potter Cupcakes with so much butterscotch flavor. Please come back and leave a star rating and review.
Harry Potter Cupcakes
Ingredients
For the Cupcakes:
- 1 pkg Yellow Cake Mix
- 3.45 oz Butterscotch Instant Pudding Mix
- 4 large eggs
- 1/3 Cup Vegetable Oil
- 1 Cup Water
For the Butterscotch Sauce:
- 1/4 Heavy Cream
- 1/4 cup light brown sugar
- 2 Tablespoons Butter
- 1 Tablespoon Corn Syrup
- 1 teaspoon Vanilla Extract
- Pinch of Salt
For the Frosting:
- 1/2 Cup Butter
- 2 Tablespoon Butterscotch Sauce Recipe Above
- 1/4 Cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Butter Extract
- 4 Cups Powdered Sugar
- 1/4 Heavy Cream
- For the Topping
- Butterscotch Sauce Recipe Above
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees F and prepare the cupcake pan with liners.
- Combine the cake mix and dry pudding mix in a large mixing bowl. Then stir in the eggs, water and oil.
- Mix until combined but do not overmix. Pour the batter evenly in the lined muffin cups. Fill them up until they are approximately ¾ of the way full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool on a cooling rack.
For the Butterscotch Sauce:
- While the cupcakes cool, make the butterscotch sauce.
- Combine the butterscotch ingredients (except for the vanilla extract) in a saucepan over medium heat until the sugar has dissolved. Make sure to stir frequently while the butterscotch is cooking.
- Once combined, bring to a boil and allow it to cook for 2 minutes.
- Remove the mixture from heat and stir in the vanilla extract.
- Allow to cool. You can place it in the refrigerator to speed this along if you prefer.
For the Frosting:
- Use a stand mixer to beat the butter and brown sugar until light and fluffy.
- Then add the butterscotch sauce and vanilla extract. Mix until combined.
- Gradually add the powdered sugar 1 cup at a time until the frosting is thick. You may not need all 4 cups.
- As you add the powdered sugar, slowly add the heavy cream until the desired consistency. You may not need the entire amount.
- Mix together until the frosting is light and fluffy.
- Pipe the frosting on the cupcakes using a piping bag or ziplock bag with the corner cut off.
- Drizzle the remaining butterscotch sauce on top of each cupcake.
- Then the cupcakes are ready to serve and enjoy!
Love these Harry Potter Cupcakes. So easy and they turned out great.