Butterbeer Cupcakes

Before you begin mixing your ingredients, it's crucial to preheat your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise to perfection. While the oven is heating, line your cupcake pan with paper liners. This step is essential for easy removal and presentation, ensuring that each cupcake retains its shape and look.

Bake up a little magic with these irresistible Butterbeer Cupcakes! Inspired by the enchanting drink from the Harry Potter universe, these delightful treats blend rich butterscotch flavors with creamy frosting, capturing the essence of Butterbeer in every bite. Perfect for themed parties, celebrations, or a cozy night in, these cupcakes are a must-try for any fan. Bring a taste of Diagon Alley to your kitchen today! #ButterbeerCupcakes #BakingMagic #HarryPotterTreats #DessertRecipe #Butterscotch

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

¾ cup cream soda

1 teaspoon butter extract

¼ teaspoon butterscotch syrup (optional for extra flavor)

1 cup butterscotch chips

For Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

3 tablespoons heavy cream

1 teaspoon vanilla extract

1 teaspoon butterscotch syrup

Instructions

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until fluffy. You can use a hand mixer or stand mixer for this (about 3-5 minutes).

Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the vanilla extract.

Combine Wet Ingredients: In a separate bowl, mix the buttermilk, cream soda, butter extract, and butterscotch syrup (if using).

Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients, and mix until just combined. Be careful not to overmix!

Fold in Butterscotch Chips: Gently fold the butterscotch chips into the batter.

Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

Make Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream and mixing until fully incorporated. Add in vanilla and butterscotch syrup, mixing until smooth and fluffy.

Frost Cupcakes: Once the cupcakes are completely cool, frost them generously with the butterscotch frosting. You can use a piping bag for a decorative swirl!

Decorate: Optional, but for a magical touch, sprinkle with extra butterscotch chips or drizzle some butterscotch syrup on top for added sweetness.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 cupcakes