Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 cup light brown sugar
- ½ cup butterscotch chips
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- For the Butterbeer Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup butterscotch sauce
- 2–3 tbsp milk (as needed)
- Golden edible glitter (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix flour, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract.
- Combine wet and dry ingredients, mixing until just combined. Fold in butterscotch chips.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool on a wire rack.
- For the frosting, beat softened butter until creamy, then gradually add powdered sugar.
- Mix in butterscotch sauce and milk until desired consistency is reached.
- Once cupcakes are cool, pipe frosting on top and sprinkle with golden edible glitter.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- Allow cupcakes to come to room temperature before serving for best flavor.
- Substitute all-purpose flour with gluten-free baking flour for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg