Butterbeer Cupcakes
Delightful cupcakes inspired by the whimsical world of fantasy, featuring butterscotch flavor and creamy frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Butterscotch sauce (for drizzle)
- Creamy frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add the vanilla extract and milk, stirring until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
- Top each cupcake with creamy frosting and drizzle with butterscotch sauce before serving.
Notes
Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze unfrosted cupcakes for up to three months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 16g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/butterbeer-cupcakes/