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Harry Potter Sorting Hat Cupcakes
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5 from 3 votes

Harry Potter Sorting Hat Cupcakes with Butterbeer Buttercream

Sorting Hat Cupcakes are immense fun for Harry Potter fans. Each brown sugar cupcake is filled with a stash of red, green, blue or yellow candy drops, (representing each of the 4 Hogwarts houses) which remain hidden under a swirl of butterbeer flavoured buttercream until bitten into.
Do make the butterscotch sauce well ahead of time since it does need to cool and chill prior to being added to the buttercream. 
Prep Time1 hr 15 mins
Cook Time30 mins
Course: Baking, Dessert
Cuisine: Worldwide
Servings: 12 Cakes
Calories: 487kcal


For the Brown Sugar Cupcakes

  • 125 g/ 4 1/2 oz Butter (unsalted) - softened
  • 125 g/ 4 1/2 oz Light brown sugar
  • 2 Eggs (large, free range)
  • 2 tbsp Whole (full fat) milk
  • 1 tsp Vanilla extract
  • 125 g/ 4 1/2 oz Plain (all purpose) flour
  • 3/4 tsp Baking powder

For the Butterscotch Sauce

  • 60 ml/ 1/4 cup Double (heavy) cream
  • 50 g/ 1/4 cup/ 1 3/4 oz Light brown sugar
  • 30 g/ 1/8 cup/ 1 oz Unsalted butter
  • 1 tbsp Golden syrup (light corn syrup)
  • 1 tsp Vanilla extract
  • Salt - a large pinch

For the Butterbeer Buttercream

  • 300 g/ 1 1/3 cup/ 10 1/2 oz Unsalted butter - softened
  • 200 g/ 1 2/3 cup/ 7 oz Icing (confectionary) sugar
  • 1 tsp Vanilla extract
  • 1 Batch Butterscotch sauce (listed above)

For the Coloured Drops

  • 25 g/ 1 oz Red candy melts
  • 25 g/ 1 oz Green candy melts
  • 25 g/ 1 oz Blue candy melts
  • 25 g/ 1 oz Yellow candy melts

Decoration - your choice of sprinkles, chocolate coins, molded caramel hats or paper flags


    Make the Butterscotch Sauce

    • Put all ingredients except the vanilla extract into a small, heavy based pan, and cook over a low-medium heat until the sugar has dissolved (stirring frequently
    • Bring to a rolling boil and cook for 2 minutes
    • Remove from the heat, stir in the vanilla extract and set aside to cool completely, then refrigerate for several hours

    Make the House Drops

    • Melt the red candy melts, put into a piping bag fitted with a small circular nozzle and pipe small drops (3-5mm) onto baking parchment. Leave to set  
    • Repeat for the remaining colours (ensure you wash and dry your piping bag and nozzle very well to avoid colour contamination).

    Make the Cupcakes

    • Preheat the oven 170C/ 325F/ GM3 and line a cupcake tray with paper cake cases
    • Using electric beaters, beat the butter and sugar together until light and fluffy
    • Briefly mix the eggs in a jug and gradually add a tsp at a time into the creamed butter & sugar, beating well in between each addition (adding the egg really slowly reduces the risk of the mix splitting)
    • Add the vanilla extract and milk, then beat again
    • Sift the flour and baking powder into the bowl and gently & briefly fold in half using a large metal spoon (about 8 turns of the spoon). Add the rest of the flour and continue to fold in until all ingredients are throughly combined. Take care not to overwork the batter though
    • Divide between the cupcake cases - filling each case around 2/3 full - and bake for approximately 20 minutes
    • Test that the cupcakes are baked through: poke a cocktail stick into one of the cakes - if it comes out clean then the cakes are ready. If not, return to the oven for a couple more minutes, then test again
    • Once out of the oven remove from the baking tin and allow to cool completely on a wire rack

    For the Butterbeer Buttercream

    • Put the butter into a medium bowl and beat until smooth and soft
    • Sieve in the icing sugar 1 tbsp at a time and beat well between each addition
    • Once all of the icing sugar has been mixed in, beat in the vanilla extract
    • Spoon the butterscotch sauce into the buttercream and beat in (use less butterscotch for a subtler flavour and leave a little sauce aside if you intend to drizzle some over the cakes as decoration) 

    Assemble the cakes

    • When ready to assemble cut a small cone from the middle of each cake (see my image)
      Step by Step Making Happry Potter Sorting Hat Cupcakes
    • Fill 3 cakes with red candy drops, 3 with green and so on 
    • Put the buttercream into a piping bag fitted with a suitable nozzle (I used Wilton C4) and pipe the buttercream onto the cakes, ensuring that the coloured drops are completely covered up
    • Add your choice of decoration

    These cakes keep for up to 3 days in an airtight container


      Calories: 487kcal | Carbohydrates: 43g | Protein: 3g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 116mg | Sodium: 275mg | Potassium: 79mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1061IU | Calcium: 43mg | Iron: 1mg