Description
Enjoy the enchanting taste of Butterbeer with these fluffy cupcakes topped with rich butterscotch frosting. Perfect for Harry Potter fans and sweet treat lovers alike, these delightful cupcakes are sure to impress!
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 granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup cream soda
- 2 tablespoons butterscotch sauce
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tablespoons butterscotch sauce (for frosting)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Extra butterscotch sauce (for garnish)
- Whipped cream (optional, for garnish)
Instructions
- Preheat your 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 granulated sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, combine the buttermilk, cream soda, and butterscotch sauce.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, until everything is combined. Be careful not to overmix.
- Fill each cupcake liner about two-thirds full with batter.
- Bake in the preheated oven 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, then transfer 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 prevent a sugar cloud. Once incorporated, increase the speed to medium and beat until fluffy.
- Mix in the butterscotch sauce, heavy cream, vanilla extract, and a pinch of salt. Beat until well combined and airy. Adjust consistency with more heavy cream if needed.
- Once the cupcakes are completely cool, frost them using a piping bag or a knife.
- Drizzle extra butterscotch sauce over the frosted cupcakes for added sweetness.
Notes
- Ensure the cupcakes are completely cool before frosting to prevent melting.
- Feel free to add whipped cream on top for an extra indulgent treat!
- Prep Time: 20 minutes
- Cook Time: 20 minutes