Go Back
+ servings
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


  • 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
  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line two muffin tins with cupcake cases
  • To make the sponge cream together the butter and the caster sugar
  • Add the eggs, one at a time and mixing between each addition. Also add the butter extract flavouring
  • Add the self raising flour and mix in. Divide the mixture between the cupcake cases
  • Bake for 20-25 minutes until golden brown. Place on a cooling rack to cool fully
  • To make the icing mix together  the butter and the icing sugar, then add the butter extract flavouring and mix in
  • 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
  • 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
  • Store in an airtight container in a cool place, eat leftovers within 3 days