Butterbeer Cupcakes
Transport your taste buds straight to the Wizarding World with these enchanting Butterbeer Cupcakes! Infused with the rich flavors of butterscotch, cream soda, and a hint of butter extract, these moist and fluffy cupcakes capture the essence of the famed magical drink. Topped with a luscious swirl of homemade whipped cream and a golden drizzle of butterscotch sauce, every bite is a spellbinding combination of sweet, creamy, and caramelized perfection. Perfect for Harry Potter-themed parties, cozy dessert nights, or any time you need a little magic in your life, these whimsical treats are both easy to make and irresistibly delicious. Whip up a batch in just under 40 minutes and prepare to delight wizards, witches, and Muggles alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (room temperature)
- 1 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1 teaspoons Butter extract
- 0.5 cups Buttermilk
- 0.5 cups Cream soda
- 0.5 cups Butterscotch chips
- 1 cup Heavy cream (for topping)
- 0.5 cups Powdered sugar
- 4 tablespoons Butterscotch sauce
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and butter extract.
On a low speed, alternate adding the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix until just combined.
Gently fold in the cream soda and butterscotch chips until evenly distributed.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the whipped cream topping, beat the heavy cream and powdered sugar together on high speed until soft peaks form.
Gently fold 2 tablespoons of the butterscotch sauce into the whipped cream to create a swirled effect.
Frost the cooled cupcakes with the whipped cream topping and drizzle the remaining butterscotch sauce over the top.
Serve immediately or store in the refrigerator for up to 2 days. Enjoy your magical Butterbeer Cupcakes!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 39.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 70 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
