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Butterbeer Cupcakes Magic

Butterbeer Cupcakes Magic

Buttery vanilla cupcakes infused with cream soda and butterscotch, topped with a rich butterscotch buttercream—just the kind of magic worthy of any Potter fan.
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Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 cup all-purpose flour
  • 2 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 3 large eggs at room temperature
  • 2 teaspoon vanilla extract
  • 0.75 cup cream soda room temperature, not flat
  • 0.25 cup butterscotch sauce for batter
  • 1 cup unsalted butter softened, for frosting
  • 3.5 cup powdered sugar for frosting
  • 0.25 cup heavy cream for frosting
  • 0.25 cup butterscotch sauce for frosting and drizzle
  • 0.5 teaspoon vanilla extract for frosting
  • 0.25 teaspoon fine salt for frosting
  • 1 tablespoon gold sprinkles optional garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
  • Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
  • In a large bowl, beat 0.75 cup softened butter with granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
  • Beat in eggs one at a time, then mix in 2 teaspoons vanilla extract until smooth.
  • Add dry ingredients in 2 additions, alternating with cream soda. Mix on low just until combined; fold in 0.25 cup butterscotch sauce.
  • Divide batter among liners, filling each about 0.67 full. Bake 18 to 20 minutes, or until a toothpick comes out clean.
  • Cool cupcakes in the pan 5 minutes, then transfer to a rack to cool completely before frosting.
  • Make frosting: Beat 1 cup butter until creamy. Gradually add powdered sugar, then beat in heavy cream, 0.25 cup butterscotch sauce, 0.5 teaspoon vanilla, and salt until fluffy, 2 to 3 minutes.
  • Pipe or spread frosting onto cooled cupcakes. Drizzle with a little extra butterscotch sauce and add gold sprinkles if desired.

Notes

For the best flavor, use a thick, buttery butterscotch sauce (not thin syrup). If your frosting is too thick, add an extra splash of cream; if too thin, add a few spoonfuls of powdered sugar.