Description
Harry Potter Butterbeer Cupcakes: A magical treat for fans of the wizarding world. Enjoy the taste of butterbeer in cupcake form.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup butterscotch schnapps
- Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup butterscotch schnapps
- 2 tablespoons milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a small bowl, combine buttermilk and butterscotch schnapps.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk mixture, beginning and ending with dry ingredients. Beat until just combined.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in pan for a few minutes before transferring to a wire rack to cool completely.
- Buttercream Frosting: In a large bowl, beat butter until creamy. Gradually add powdered sugar, beating until smooth.
- Stir in butterscotch schnapps, milk, and salt. Beat until light and fluffy.
- Frost cupcakes and decorate as desired.
Notes
- For a non-alcoholic version, replace butterscotch schnapps with butterscotch extract.
- Store cupcakes in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg