Harry Potter Butterbeer Cupcakes
These Harry Potter Butterbeer Cupcakes are bursting with warm spices and caramel drizzle, perfect for Potterheads craving a magical, festive treat!
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Muffin tin with cupcake liners
- Cooling rack
- Spatula
- Piping bag or knife
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cream soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup buttercream frosting
- 1/4 cup caramel sauce
Instructions
Harry Potter Butterbeer Cupcakes: From Prep to Plate
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground nutmeg, and ground cinnamon.
- Using a stand mixer or hand mixer, beat the softened unsalted butter and granulated sugar on medium speed until light, fluffy, and pale in color, about 3-4 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three parts, alternating with buttermilk and cream soda, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and cool in the pan for 5 minutes. Transfer to a cooling rack and cool completely before frosting.
- Frost each cupcake generously with buttercream frosting. Drizzle caramel sauce over the top of each cupcake.
Notes
- Make sure your butter is softened to room temperature for easier creaming with sugar.
- Use fresh spices to ensure vibrant flavor.
- Buttermilk can be substituted with milk plus 1 teaspoon lemon juice or vinegar if unavailable.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Bring refrigerated cupcakes to room temperature before serving for best flavor and texture.