Description
Enjoy the enchanting taste of Butterbeer with these soft and fluffy Butterbeer Cupcakes, topped with a luscious butterscotch frosting. Perfect for Harry Potter fans and sweet treat lovers alike!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup cream soda
- 1 tablespoon butterscotch sauce (plus more for drizzling)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons butterscotch sauce
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with a third of the dry ingredients, mixing until just combined, then half of the buttermilk, and repeat until everything is combined. Finish with the dry ingredients, being careful not to overmix.
- Gently fold in the cream soda and butterscotch sauce.
- Use a cookie scoop or measuring cup to fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth.
- Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed to medium and mix until fluffy.
- Add the heavy cream, vanilla extract, butterscotch sauce, and a pinch of salt. Mix until light and fluffy (about 2-3 minutes).
- If the frosting is too thick, add more heavy cream, one tablespoon at a time, until the desired consistency is reached.
- Once the cupcakes are completely cool, cut a small cone out of the center of each cupcake.
- Fill the hole with additional butterscotch sauce, then replace the cone.
- Frost the cupcakes generously with the Butterbeer Frosting and drizzle with more butterscotch sauce if desired.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Store any leftover cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes