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Butterbeer Cupcakes

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Delightful Butterbeer Cupcakes inspired by Harry Potter, combining sweet butterscotch flavor with a creamy frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup butterscotch chips
  • 1 cup heavy cream
  • 1/2 cup butterscotch sauce (for drizzle)

Instructions

  1. Preheat the oven and prepare the tin: Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Cream the butter and sugar: Beat softened butter and granulated sugar until light and fluffy.
  3. Incorporate the eggs: Add eggs one at a time, mixing well after each addition.
  4. Pour in the buttermilk and vanilla: Stir in buttermilk and vanilla extract.
  5. Combine dry ingredients: Whisk together flour, baking powder, baking soda, and salt; gradually add to the wet mixture until just combined.
  6. Mix in butterscotch chips: Fold in butterscotch chips gently.
  7. Bake the cupcakes: Divide batter among liners and bake for 18-20 minutes, until a toothpick comes out clean.
  8. Cool the cupcakes: Allow them to cool completely in the tin.
  9. Whip the heavy cream: Whip heavy cream until soft peaks form.
  10. Drizzle with butterscotch sauce: Pipe the whipped cream onto cooled cupcakes and drizzle with butterscotch sauce before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Un-frosted cupcakes can be frozen for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/butterbeer-cupcakes-inspired-by-butterbeer/

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