Wingardium Leviosa your taste buds with these spellbinding Butterbeer Cupcakes!
Wingardium Leviosa your taste buds with these spellbinding Butterbeer Cupcakes! Inspired by the magical world of Harry Potter, these sweet treats are perfect for wizards and muggles alike. Each bite is a whimsical mix of butterscotch charm and buttery goodness.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35-40 minutes
- Yield: 12 cupcakes 1x
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup butterscotch sauce
- For the Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup butterscotch sauce
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- A pinch of salt
- For Garnish:
- Butterscotch chips
- Extra butterscotch sauce
Instructions
Preheat & Prep
Heat your oven to 350°F (175°C) and line a muffin tin with magical cupcake liners.
Mix Up the Magic
In a large cauldron (or mixing bowl), cream together the softened butter and sugar until light and fluffy. Add the eggs one by one, stirring in the vanilla extract.
Combine Ingredients
In another bowl, whisk the flour, baking powder, baking soda, and salt. Gradually integrate the dry mix with the buttery brew, alternating with buttermilk. Stir in the butterscotch sauce until smoothly enchanted.
Fill & Bake
Cast the batter into the cupcake liners, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before adorning with frosting.
Frosting Fun
In a spellbinding bowl, beat the butter until creamy. Gradually add powdered sugar, mixing on low. Blend in butterscotch sauce, milk, vanilla, and a pinch of salt, then whip until airy and fluffy.
Decorate & Delight
Spread the frosting on the cooled cupcakes. Garnish with butterscotch chips and a drizzle of extra butterscotch sauce for a magical finish.
Notes
Ingredient Substitutions
If you do not have buttermilk on hand, you can create a substitute by mixing one tablespoon of vinegar or lemon juice with enough milk to make one cup. Let it sit for about 5 minutes before using.
Storage
Store leftover cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Frosting Consistency
If the frosting is too thick, add an additional tablespoon of milk to reach your desired consistency. If it’s too thin, add a little more powdered sugar.
Serving Size
This recipe yields 12 cupcakes, perfect for sharing at parties or keeping for yourself!
Customization
Feel free to experiment with the garnishes—chopped nuts or whipped cream could also enhance the spellbinding experience!