Butterscotch Cupcakes with Salted Caramel Frosting

06 Nov

Harry Potter Butter Beer Inspired Cupcakes!

Butter beer inspired cupcakes!

I am a Harry Potter fanatic, there I’ve said it.

I’ve re-read the books more times than I can count, can recite the movie scripts line for line, and my freshman year of college I even took a class on Pottermania. The world the J.K. Rowling and the movie cast have been able to create has captured the hearts of people of all ages all around the world, including my own.

I knew starting this blog that I wanted to attempt a recipe that I found for butter beer cupcakes. Butter beer is the iconic drink coveted by the wizards and witches in the wizarding world and more so by the muggles who longed to taste the frothy, sweet drink from the Three Broomsticks.

While I haven’t been able to make the exact recipe (I couldn’t find butter extract, though I still plan to make them…especially with the Deathly Hallows Part II being released Nov. 11!) I was inspired to make some sort of butterscotch cake.

Last week I was lucky enough to be able to go to the Wizarding World of Harry Potter, a mini park inside Universal Island of Adventures. Walking through the entrance way is like being transported to England and into the secret world where wizards are real. The life-like attractions, including Hogwarts castle, are just the beginning for what the park has to offer.

Aside from rides, you are also able to walk through shops like Zonkos and Ollivander’s Wand Shop. Despite all of this one of the best features happens to be the butter beer carts scattered along the streets. The first thing my friends and I did to begin our Harry Potter experience was buy some butter beer, which happens to be an extremely sweet cream soda with a butterscotch froth along the top. Hence the butterscotch inspired cupcakes!

Vats of Butter beer

Journalism Loves at Harry Potter World!

The recipe I found on, from Betty Crocker was a last-minute find, which yielded delicious results! Like I said, I planned to use a butter beer specific recipe, but I’m happy with what I’ve made regardless.

The recipe itself is a little confusing, in fact I thought I would be blogging about my first batch of failure cupcakes, but alas, the butterscotch shines through and gives the cake a sweet edge to an otherwise plan vanilla flavor.

Butterscotch Cupcakes from Betty Crocker


  • 2 1/3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2/3 cup milk
  • 1 cup granulated sugar
  • 2 teaspoons vanilla
  • 2/3 cup milk
  • 3/4 cup butterscotch chips, coarsely chopped
The ingredients was the confusing part for me, because as you can see some ingredients, such as sugar and vanilla extract are listed twice. To solve this I mixed all the ingredients, saving the 2 tsp of vanilla and 1 c sugar for the end, while hoping for the best!
I also added extra butterscotch chips to really settle in that flavoring, which definitely helped!


1.    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.

2.    In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in butterscotch chips. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.

3.    Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.


  • 1/2 cup butter or margarine
  • 1 cup packed brown sugar
  • 1/4 cup milk
  • 3 1/2 cups powdered sugar
1.    Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar. Frost cooled cupcakes. Sprinkle each with kosher salt.
I also had a minor heart attack making the frosting, which was due to adding too much sugar too quickly. Instead of creaming together the sugar grew lumpy, although I was able to fix this by adding a splash of milk. However, to avoid this I suggest adding the sugar in 1/2 cup increments.
The final touch is adding a dash of sea salt to the frosted cupcakes. It is completely optional, however the salty taste offsets the sweet intensity created by the caramel and butterscotch chips.

Posted by on November 6, 2011 in Beer Cupcakes, Cupcakes


2 responses to “Butterscotch Cupcakes with Salted Caramel Frosting

  1. pronetouncontrollablefitsoflaughters

    November 7, 2011 at 12:41 am

    I will definitely have to make these! Thanks.

  2. to day news

    December 6, 2011 at 2:46 am

    Thanks for that. Great information.


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