Ingredients
- Butterbeer Cupcakes: 12 vanilla cupcakes
- Butterbeer Frosting: 1 cup unsalted butter, 4 cups powdered sugar, 1/4 cup cream soda, 1 tsp vanilla
- Chocolate Cauldrons: 12 mini chocolate cups
- Wand-shaped Pretzel Sticks: 12
- Gold Dust or Sprinkles for magical finish
- Butterbeer Punch (optional): Ginger ale, cream soda, caramel syrup
Instructions
- Bake cupcakes and cool completely.
- Frost with Butterbeer Frosting and swirl for a frothy look.
- Fill chocolate cauldrons and place on serving platter; insert wand pretzels.
- Dust with gold dust and decorate with sprinkles.
- Serve with optional butterbeer punch for extra magic.
Notes
- Best served at room temperature.
- Frostings can be made 1 day ahead and refrigerated.
- Gluten-free cupcakes available with gluten-free mix.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Bake, frost, assemble
- Cuisine: British-inspired magical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
