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Butterbeer Wedding Cupcakes

Butterbeer Cupcakes

Harry Potter inspired cupcakes with a caramel filling and glitter

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 24
Author thebakingexplorer


For the caramel filling

  • 57 g Butter
  • 165 g Dark brown sugar
  • 175 ml Double cream
  • 2 tsp Vanilla extract

For the sponge

  • 290 g Butter or baking spread
  • 5 Eggs large
  • 290 g Caster sugar
  • 290 g Self raising flour
  • 2 tsp Butter flavour extract

For the buttercream

  • 200 g Butter or baking spread
  • 2 tsp Butter flavour extract
  • 400 g Icing sugar

For decoration

  • Gold edible glitter


  1. Start by making the caramel filling. In a pan melt the butter. Once melted add the dark brown sugar and double cream. Bring it to a boil then let the sauce bubble for 5 minutes. Keep stirring it the whole time. Then take it off the heat and mix in the vanilla extract. Pour it into a bowl and cool it fully in the fridge, it will take a couple of hours and will thicken up noticeably

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line two muffin tins with cupcake cases

  3. To make the sponge cream together the butter and the caster sugar

  4. Add the eggs, one at a time and mixing between each addition. Also add the butter extract flavouring

  5. Add the self raising flour and mix in. Divide the mixture between the cupcake cases

  6. Bake for 20-25 minutes until golden brown. Place on a cooling rack to cool fully

  7. To make the icing mix together  the butter and the icing sugar, then add the butter extract flavouring and mix in

  8. Use a cupcake corer to make a hole in the middle of each cupcake. Fill the holes with the caramel using a piping bag with the end snipped off, or a teaspoon

  9. Put the icing into a piping bag with a star or rose nozzle. Swirl the icing onto the cupcakes then sprinkle gold glitter all over
  10. Store in an airtight container in a cool place, eat leftovers within 3 days