Ingredients

2 ½ cups (300g) all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp fine sea salt

1 cup (226g) unsalted butter, softened (for cupcakes)

1 ¾ cups (350g) granulated sugar

3 large eggs, room temperature

1 tbsp pure vanilla extract

½ tsp butterscotch extract

½ cup (120ml) whole milk, room temperature

½ cup (120ml) cream soda (non-alcoholic, for cupcakes)

1 ½ cups (340g) unsalted butter, softened (for frosting)

4-5 cups (480-600g) powdered sugar, sifted

2-3 tbsp cream soda (non-alcoholic, for frosting)

1 tbsp pure vanilla extract (for frosting)

1 tsp butterscotch extract (for frosting)

Pinch of fine sea salt (for frosting)

Optional: 1-2 tbsp heavy cream or milk (for frosting consistency)

Caramel or butterscotch drizzle (for decoration)

Edible gold glitter or sprinkles (for decoration)

Small pretzel sticks (optional, for decoration)

Instructions

Step 1: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, cream softened butter for 1-2 minutes. Gradually add granulated sugar and beat for 3-5 minutes until light and fluffy.

Step 4: Beat in eggs one at a time, then add vanilla and butterscotch extracts, mixing until smooth.

Step 5: Alternately add dry ingredients and a mixture of whole milk and cream soda to the butter mixture, starting and ending with dry. Mix on low speed until just combined; do not overmix.

Step 6: Divide batter evenly among the 12 prepared cupcake liners, filling each two-thirds full.

Step 7: Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.

Step 8: Let cupcakes cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 9: For the frosting, beat softened butter in a large bowl for 5-7 minutes until light, fluffy, and almost white.

Step 10: Gradually add sifted powdered sugar to the whipped butter on low speed, mixing until fully incorporated.

Step 11: Add cream soda, vanilla extract, butterscotch extract, and a pinch of salt. Beat on medium-high speed for 3-5 minutes until the frosting is light, fluffy, and creamy.

Step 12: Adjust consistency with heavy cream or milk if too thick, or more powdered sugar if too thin.

Step 13: Once cupcakes are completely cool, frost them generously using a piping bag or an offset spatula.

Step 14: Drizzle each frosted cupcake with caramel sauce or butterscotch drizzle.

Step 15: Decorate with edible gold glitter or sprinkles, and optionally, a small pretzel stick.

Step 16: Serve immediately or store in an airtight container. If refrigerated, let them come to room temperature for 30 minutes before serving.

Tips & Variations

For a stronger butterscotch flavor, add an extra ½ tsp of butterscotch extract to the batter or frosting.

Use cream soda with natural flavors to avoid artificial aftertastes in cupcakes and frosting.

If you want a lighter frosting, whip it longer for extra airiness before adding powdered sugar.

For a fun twist, use colored cupcake liners matching house colors from the Harry Potter series.

FAQs

Can I make these cupcakes dairy-free?

Yes, substitute the butter with a dairy-free margarine and use a plant-based milk and cream soda that’s dairy-free. Adjust the frosting with a vegan butter alternative as well for a fully dairy-free version.

Can I prepare the cupcakes ahead of time?

You can bake the cupcakes up to 2 days in advance and store them at room temperature in an airtight container. Frosting is best applied just before serving for the freshest taste and texture.