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Irresistible Easy Homemade Butterbeer Cupcakes Recipe

Easy Homemade Butterbeer Cupcakes
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Indulge in our irresistible homemade Butterbeer cupcakes Easy recipe for a magical treat that delights every Harry Potter fan Perfect for any occasion

Ingredients

Scale
  • 1 ½ cups All-purpose flour (or whole wheat flour)
  • 1 cup Sugar (or coconut sugar or brown sugar)
  • ½ cup Butter (softened, or substitute with coconut oil or unsweetened applesauce)
  • 2 large Eggs (or flaxseed eggs for vegan option)
  • ½ cup Milk (or almond milk/oat milk for dairy-free option)
  • 1 package Butterscotch pudding mix (3.4 oz, or vanilla pudding mix)
  • 1 tsp Baking powder (or self-rising flour, omit baking powder)
  • ½ tsp Salt
  • 1 tsp Vanilla extract (or maple syrup for a different flavor profile)

    • Instructions

  • Preheat Your Oven: Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, and salt.
  • Combine Wet Ingredients: In another bowl, beat together softened butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the milk and vanilla extract.
  • Add Pudding Mix: Mix in the butterscotch pudding mix until fully incorporated.
  • Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined.
  • Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about ¾ full.
  • Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  • Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • Frosting (Optional): Top with whipped cream or butterscotch frosting once cooled.

    • Nutrition

    Find it online: https://hwepodcast.com/easy-homemade-butterbeer-cupcakes-butter-rum-baking-frosting/