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Butterbeer Cupcakes

Indulgent Butterbeer Cupcakes That Bring Magic Home

These Butterbeer Cupcakes are a delightful dessert that capture the nostalgic taste of the beloved Butterbeer, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 cups all-purpose flour Use gluten-free flour for a suitable alternative.
  • 2 teaspoons baking powder Check the expiration date for maximum effectiveness.
  • 1 teaspoon baking soda
  • pinch fine sea salt Balances sweetness.
  • 1 cup unsalted butter Softened; margarine can be a dairy-free substitute.
  • 1 cup granulated sugar Coconut sugar can be a healthier option.
  • 3 large eggs Use flax eggs for an egg-free alternative.
  • 1 teaspoon vanilla extract Opt for pure extract for richer taste.
  • 1 teaspoon butterscotch extract Key for Butterbeer flavor.
  • 1 cup whole milk Substitute with almond or oat milk if desired.
  • 1 cup cream soda Infuses flavor; ginger ale can add a twist.
For the Frosting
  • 1 cup unsalted butter Softened.
  • 4 cups powdered sugar Adjust to taste.
  • ¼ cup cream soda Use heavy cream for richer frosting.
  • 1 teaspoon vanilla extract Better quality yields tastier frosting.
  • 1 teaspoon butterscotch extract Deepens flavor profile.
  • pinch fine sea salt Balances sweetness.
  • to taste heavy cream or milk Optional for adjusting consistency.
For Decoration
  • to taste caramel or butterscotch drizzle Adds decorative touch.
  • to taste edible gold glitter or sprinkles Offers whimsical flair.
  • optional small pretzel sticks Creates charming decorative element.

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Beat the softened butter until creamy, then gradually add the sugar, beating until light and fluffy.
  4. Add the eggs one at a time, then mix in the vanilla and butterscotch extracts until smooth.
  5. Alternately add the dry mixture and the milk and cream soda to the creamed mixture, mixing until just combined.
  6. Scoop the batter into the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, until a toothpick comes out clean. Cool for 5-10 minutes in the tin then transfer to a wire rack.
  8. For the frosting, beat the softened butter until fluffy, then mix in the powdered sugar and other frosting ingredients.
  9. Adjust frosting consistency if necessary, then frost the cooled cupcakes.
  10. Drizzle with caramel or butterscotch and add edible glitter or pretzel sticks for decoration.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 220mgPotassium: 110mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Adjust frosting consistency gradually with cream or milk.

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