Harry Potter Cupcakes
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.
Servings: 24
Calories: 273kcal
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!
Notes
Store the cupcakes at room temperature inside an airtight container for up to 3 days.
The Butterscotch sauce needs too cool completely before adding to the frosting or it will affect the consistency of the frosting.
Be careful not to overmix the batter or the cupcakes will be dense.
Gradually add the powdered sugar and heavy cream as you may not need the entire amount for the frosting.
Nutrition
Calories: 273kcal | Carbohydrates: 47g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 235mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 37g | Vitamin A: 187IU | Calcium: 56mg | Iron: 1mg
