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Salted Caramel Crunch Butterbeer Cupcakes

Salted Caramel Crunch Butterbeer Cupcakes - featured image
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These magical cupcakes blend the buttery warmth of classic butterbeer with a gooey salted caramel center and a delightful crunchy topping. Perfect for parties or a whimsical treat, they deliver a sweet, salty, and crunchy adventure in every bite.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190g)
  • 1 1/2 teaspoons baking powder (6g)
  • 1/2 teaspoon baking soda (2g)
  • 1/2 teaspoon salt (3g)
  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup light brown sugar, packed (150g)
  • 1/4 cup granulated sugar (50g)
  • 2 large eggs, room temperature
  • 1/4 cup butterscotch pudding mix, dry, instant (32g)
  • 1/2 cup whole milk, room temperature (120ml)
  • 2 teaspoons vanilla extract (10ml)
  • 1/2 teaspoon butter extract (2ml, optional)
  • 12 soft caramel candies (about 1/2 cup / 120g), unwrapped
  • 2 tablespoons heavy cream (30ml)
  • Sea salt flakes, for sprinkling
  • 1/2 cup unsalted butter, softened (115g) (for frosting)
  • 2 cups powdered sugar, sifted (240g)
  • 3 tablespoons butterscotch sauce (45ml), store-bought or homemade
  • 1–2 tablespoons whole milk or cream (15-30ml), as needed for texture
  • 1 teaspoon vanilla extract (5ml) (for frosting)
  • Pinch of salt (for frosting)
  • 1/3 cup toffee bits (50g, like Heath bits or homemade)
  • 1/3 cup crushed pretzels (30g)
  • Extra caramel drizzle (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Bring all ingredients to room temperature.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (about 2-3 minutes).
  4. Beat in eggs, one at a time, scraping the bowl between each. Mix in vanilla extract and butter extract (if using).
  5. Stir in butterscotch pudding mix (dry).
  6. Add the dry ingredients in three parts, alternating with milk. Start and end with the dry mix. Stir gently until just combined.
  7. Divide batter evenly among cupcake liners (about 3/4 full). Bake for 16-18 minutes, or until a toothpick comes out mostly clean.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack. Once completely cool, use a paring knife or apple corer to cut a small well in the center of each cupcake.
  9. In a microwave-safe bowl or small saucepan, melt soft caramels with heavy cream until smooth (about 30-45 seconds in the microwave, stirring every 15 seconds). Let cool slightly.
  10. Spoon about 1 teaspoon of caramel into each cupcake well. Sprinkle with a pinch of sea salt flakes.
  11. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, butterscotch sauce, vanilla, pinch of salt, and enough milk or cream to reach a soft, pipeable consistency.
  12. Pipe or spread frosting on cooled, filled cupcakes. Sprinkle with toffee bits, crushed pretzels, and drizzle with extra caramel if desired.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Let cupcakes cool completely before coring and filling. Store toffee and pretzel topping separately if making ahead, and sprinkle on just before serving for maximum crunch. Easily adapted for gluten-free or dairy-free diets with appropriate substitutions.

Nutrition

Keywords: butterbeer cupcakes, salted caramel, Harry Potter dessert, party cupcakes, butterscotch, caramel center, crunchy topping, easy cupcakes, magical treats, themed dessert

Find it online: https://magnetmeal.com/salted-caramel-crunch-butterbeer-cupcakes-recipe-easy-magical-treats/