Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup cream soda
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp butterscotch sauce
- Frosting: 1/2 cup unsalted butter, 2 cups powdered sugar, 2-3 tbsp heavy cream, 1 tsp vanilla extract, 2 tbsp butterscotch sauce
Instructions
- Preheat oven to 350F (175C). Line a muffin tin with 12 paper liners.
- Whisk flour, baking powder, and salt. In another bowl, beat melted butter with sugars until creamy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients with buttermilk and cream soda until just combined.
- Fill liners 2/3 full and bake 18-22 minutes until a toothpick comes out clean. Cool completely.
- Beat butter for frosting, add powdered sugar, then cream and vanilla until smooth. Mix in butterscotch sauce to taste. Frost cooled cupcakes and drizzle with additional butterscotch.
Notes
- Tip: For a richer butterbeer flavor, chill the cupcakes overnight and frost before serving.
- Flavor variations: use root beer instead of cream soda for a deeper caramel note.
- Prep Time: 20 mins
- Cook Time: 18-22 mins
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
