This is not your grandmother’s purse candy. To me, real butterscotch conjures up images of giant copper kettles bubbling in old-timey confectioneries and candy emporiums. The smell of butter and sugar lingers in the air for hours. Butterscotch is easier to make than its fussy cousin caramel and has more flavor. It makes the best topping for cupcakes, ice cream or blondies. I was inspired to make this classic sauce by the butterscotch flavor of Butterbeer in the Harry Potter universe. You can make these cupcakes for any Harry Potter-themed party as well as the base for several versions of Butterbeer. Simply add milk to the butterscotch sauce for a warm Butterbeer during your holiday season Harry Potter marathon by the fire. Add chilled cream soda and whipped cream for the iced version in the summer.

The difference between butterscotch and caramel is the type of sugar used. Brown sugar imparts more deep molasses flavor into butterscotch than caramel. Traditional caramel uses white sugar, which makes it easier to burn. Butterscotch was invented in Yorkshire, England, as you may have guessed based on its connection to the famous British book series. While this recipe does require three separate components, I promise these cupcakes are well worth it. You’ll soon be rewarded with golden cupcakes topped with a beautiful vanilla buttercream and drizzled with the most magical sauce, fit for a witch or wizard. 

Butterscotch Cupcakes (makes 12)

Cupcake Ingredients:

1 cup brown sugar (light or dark)

1 egg

1 tablespoon vanilla extract

1/3 cup vegetable oil

3/4 cup whole milk

1 1/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 12 paper baking liners.
2. Combine the sugar and egg in a bowl. Whisk until very well combined and no lumps of sugar remain. Add the vanilla, oil and whole milk. Whisk to combine.
3. In another bowl, mix the dry ingredients together and then add to the bowl of wet ingredients. Mix until the batter is smooth but not over-mixed.
4. Divide the batter evenly in the muffin tin. Bake for 16 minutes. Remove cupcakes from the heat to cool on a wire rack. Allow to cool completely before frosting.

Buttercream Frosting Ingredients:

2 sticks unsalted butter (softened at room temperature)

5 cups confectioners sugar

2 teaspoons vanilla extract

2-4 tablespoons of milk or heavy cream

Instructions:

1. In a stand mixer with a paddle attachment, mix the butter on medium speed for 2-3 minutes. Make sure that your butter has been sitting on the counter for at least an hour so that it is soft enough to mix.
2. Add the sugar, vanilla and milk/cream. Beat the frosting on medium-low speed for an additional 2-3 minutes. Scrape down the sides of the bowl so that everything is incorporated. Set aside until ready to pipe. I used a large star piping tip inside a piping bag to decorate my cupcakes.

Butterscotch Sauce Ingredients:

1/2 stick unsalted butter

1/2 cup brown sugar

1/2 cup heavy cream

Large pinch of salt

Instructions:

1. In a small sauce pan, melt butter over medium heat. Add the sugar and whisk until well combined, about 3 minutes. Add the cream and salt. Bring the heat to medium-high and whisk constantly as the sauce thickens, about 3-5 minutes. Remove the sauce from the heat and allow to cool. Drizzle the cooled sauce on the top of the cupcakes with either a spoon or a piping bag with a small round tip to decorate.