Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup butterscotch sauce or caramel sauce
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- For the Butterbeer Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 2 tablespoons butterscotch flavoring or extract
- 2-3 tablespoons heavy cream or milk
- Optional: gold dust or caramel drizzle for decoration
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well. Incorporate vanilla extract and butterscotch sauce, mixing until combined.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined.
- Line a cupcake pan with paper liners. Divide the batter evenly into the liners. Bake at 350°F (175°C) for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and heavy cream or milk, alternating to reach desired consistency. Mix in butterscotch flavoring.
- Frost cooled cupcakes generously with butterbeer frosting. Garnish with caramel drizzles or edible gold dust for a magical effect.
Notes
- Prepare the cupcakes and frosting a day ahead for maximum freshness.
- If gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Wrap frosted cupcakes in plastic wrap and freeze for up to a month. Thaw at room temperature and re-frost if needed.
- Adjust the amount of butterscotch flavoring to taste for a more pronounced flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 330 Kcal
- Sugar: 35g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg