Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.½ cup (1 stick) unsalted butter, softened, 1 ¼ cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the buttermilk and cream soda until combined.½ cup buttermilk, ¼ cup cream soda
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix. Scrape down the sides of the bowl as needed.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-24 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, cream together the softened unsalted butter until smooth.½ cup (1 stick) unsalted butter, softened
- Gradually beat in the powdered sugar, about one cup at a time, until well-combined and incorporated. The mixture will be thick.3 cups powdered sugar
- Add the cream soda and vanilla extract to the frosting. Beat on low speed until combined, then increase speed to medium-high and beat until light and fluffy, about 2-3 minutes. If the frosting is too thick, add a tiny bit more cream soda (1 teaspoon at a time). If it's too thin, add a bit more powdered sugar.¼ cup cream soda, 1 teaspoon vanilla extract
- Once the cupcakes are completely cool, frost them generously with the prepared Butterbeer frosting.
- Optional Caramel Drizzle: If making the caramel, combine the ½ cup granulated sugar and 2 tablespoons of water in a small saucepan over medium heat. Swirl the pan occasionally (do not stir) until the sugar is dissolved and turns an amber color. Carefully remove from heat and slowly whisk in the ¼ cup heavy cream (it will bubble up vigorously). Whisk until smooth. Let cool slightly before drizzling over the frosted cupcakes.½ cup granulated sugar, 2 tablespoons water, ¼ cup heavy cream
Notes
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Frosted cupcakes should be stored in an airtight container in the refrigerator and will stay fresh for 2-3 days. Allow to come to room temperature for about 20-30 minutes before serving.
