Harry Potter Butterbeer Cupcakes
Delightful cupcakes capturing the essence of Butterbeer with a soft cake, rich buttercream, and butterscotch drizzle.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butterscotch pudding mix
- 1/2 cup milk
- Rich buttercream frosting
- Butterscotch sauce (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the softened butter and granulated sugar together until fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and butterscotch pudding mix.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Frost cooled cupcakes with buttercream and drizzle with butterscotch sauce.
Notes
Ensure butter is softened properly and avoid overmixing to get fluffy cupcakes. For a more intense butterscotch flavor, add butterscotch chips into the batter.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg