Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup light brown sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup butterscotch chips
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup whole milk or buttermilk
- 1/4 cup caramel sauce
- ½ cup heavy cream
- Optional: edible gold sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line your cupcake tin with themed cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a large bowl, beat the softened butter and light brown sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternately add dry ingredients and milk into the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in butterscotch chips and caramel sauce into the batter.
- Spoon the batter into cupcake liners, filling about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely.
- Whip the heavy cream until stiff peaks form; fold in vanilla or caramel extract if desired. Pipe or spread over cooled cupcakes.
- Decorate with edible gold sprinkles or drizzle caramel on top to add a magical finishing touch.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For longer storage, freeze cupcakes individually wrapped, making them perfect for ahead of time.
- Decorate just before serving to keep the whipped cream fresh and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Harry Potter/Themed
- Diet: Contains Dairy & Gluten
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg