Description
Delicious cupcakes inspired by the enchanting world of Harry Potter, featuring a buttery caramel flavor and a fizzy cream topping.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup cake flour (optional)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter (plus extra for browning)
- 2 large eggs (at room temperature)
- 1/2 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp rum extract (or additional vanilla)
- Caramel or butterscotch sauce (for batter and drizzle)
- For frosting: 1/2 cup heavy cream, 1/2 cup butter, 2 cups powdered sugar, pinch of salt, few drops of vanilla and rum extract
- Optional: flaky sea salt, crushed toffee, or edible gold dust for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- To make browned butter, melt the butter over medium heat, swirling gently until the milk solids brown. Transfer to a bowl to cool slightly.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixer, beat the cooled browned butter with both sugars until light. Add eggs one at a time, then mix in vanilla and rum extract.
- Alternate adding dry mix and buttermilk to the batter, mixing until just combined. Gently fold in a few tablespoons of caramel sauce.
- Spoon batter into liners, filling two-thirds full, and bake for 18-22 minutes or until a toothpick comes out with a few moist crumbs. Let cool in the pan for 5 minutes before transferring to a rack.
- For the frosting, cream softened butter until fluffy, then gradually add powdered sugar, heavy cream, vanilla, and rum extract. Whip until light and frothy, then fold in whipped heavy cream.
- Pipe the frosting onto each cupcake, drizzle with caramel, and sprinkle with flaky sea salt or crushed toffee.
Notes
For a lighter topping, fold whipped cream into the buttercream. These cupcakes can be made ahead and frozen unfrosted.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 27g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Harry Potter, Butterbeer, cupcakes, dessert, baking, nostalgic
