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Butterbeer Cupcakes

The Scran Line

If the Three Broomsticks got into cupcake making, they would definitely offer this vanilla cupcake with butterscotch, caramel, and magic!


Servings: 20


  • Butterscotch sauce
  • 250g brown sugar
  • 250ml thickened cream
  • 250g unsalted butter
  • Cupcakes
  • 429g all-purpose flour
  • 130g brown sugar
  • 130g white sugar
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 375ml of creaming soda
  • 125ml vegetable oil
  • 125g unsalted butter, softened
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs
  • salted caramel sauce (optional)
  • Frosting
  • 1 batch fluffy vanilla buttercream frosting
  • 4 tbsp butterscotch sauce or 2 tsp butterscotch essence

Let's get Cooking...

  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, brown and white sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next, add creaming soda, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  6. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  7. Core the centre of each cupcake and fill with butterscotch sauce.
  8. Add butterscotch sauce to buttercream frosting and mix until well combined. Fit the end of a piping bag with a Wilton 6B tip and frost in a swirl. Drizzle with salted caramel or butterscotch. Fit the end of a piping bag with a Wilton 1M tip and frost a swirl on top of that. If your sauce is warm you may need to wait for it to cool before piping the second swirl of frosting.