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Harry Potter Butterbeer Cupcakes

Harry Potter Butterbeer Cupcakes for a Magical Dessert Experience

Experience the enchanting flavors of Harry Potter Butterbeer Cupcakes with fluffy cake and butterscotch, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1 cup Granulated Sugar Can swap with coconut sugar
  • 1/2 cup Unsalted Butter Can use vegan butter
  • 2 large Large Eggs Can substitute with flax eggs
  • 1/2 cup Buttermilk Milk mixed with lemon juice works
  • 1 tsp Baking Powder Ensure freshness
  • 1/2 tsp Baking Soda Pairs well with buttermilk
  • 1/4 tsp Salt Kosher or sea salt preferred
  • 1 tsp Vanilla Extract Alternatives include almond extract
  • 1/2 cup Butterscotch Sauce Caramel sauce can be used instead
Whipped Topping
  • 1 cup Heavy Whipping Cream Coconut cream is dairy-free option
  • 1/4 cup Powdered Sugar Sweetens the cream
  • 1 tsp Vanilla Extract Vital for flavor
Decoration
  • 1 cup Gold or Yellow Sprinkles Can use edible glitter

Equipment

  • cupcake pan
  • mixing bowl
  • Hand Mixer
  • Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Cupcake Instructions
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Cream the butter and sugar together until light and fluffy.
  3. Incorporate the eggs one at a time, mixing well after each addition.
  4. Mix in the buttermilk and vanilla extract until just combined.
  5. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined.
  7. Fold in the butterscotch sauce carefully.
  8. Fill the cupcake liners about 3/4 full and bake for 18-20 minutes.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Whip the cream with powdered sugar and vanilla until soft peaks form.
  11. Frost the cooled cupcakes with whipped cream.
  12. Drizzle with butterscotch sauce and sprinkle with gold or yellow sprinkles.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 100mgSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, use ingredients at room temperature and avoid overmixing the batter.

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