- Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup cream soda
For the Butterscotch Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup butterscotch sauce (plus extra for drizzling)
- 1-2 tbsp heavy cream (as needed)
- Pinch of salt
Directions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk and cream soda. Mix until just combined.
- Fill the cupcake liners about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
- While the cupcakes cool, prepare the butterscotch frosting. In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar and beat until smooth. Mix in the butterscotch sauce and a pinch of salt. If the frosting is too thick, add heavy cream, one tablespoon at a time, until desired consistency is reached.
- Frost the cooled cupcakes with the butterscotch frosting. Drizzle with additional butterscotch sauce before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 12 servings
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