Description
These cupcakes combine moist vanilla cake with rich butterscotch notes, crowned by a creamy butterbeer frosting. Each bite brings a sweet, silky finish with a hint of warm vanilla and that signature foamy drizzle.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar
- 2 tablespoons butterscotch sauce
- 1–2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a bowl whisk together flour baking powder 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 extract.
- Alternate adding the flour mixture and milk to the butter mixture beginning and ending with the flour mixture.
- Divide the batter evenly among the liners, filling each about two thirds full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely on a wire rack before frosting.
- For the frosting beat butter until smooth then gradually add powdered sugar.
- Mix in butterscotch sauce heavy cream and vanilla extract until creamy and smooth.
- Dollop or pipe the frosting onto each cooled cupcake.
- Drizzle extra butterscotch sauce over the frosted cupcakes for an authentic Butterbeer effect.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting
- Use good-quality butterscotch sauce or make your own for best flavor
- Store in an airtight container at room temperature for up to three days
- For extra flair top with a small swirl of whipped cream and a sprinkle of cinnamon