Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3/4 cup cream soda
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
For the Butterbeer Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup butterscotch sauce
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake tray with liners.
- Cream butter, sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla, mixing until smooth.
- Mix in flour, baking powder, and salt alternately with cream soda.
- Fill cupcake liners 2/3 full and bake for 18–20 minutes.
- Let cupcakes cool completely.
- Beat cream cheese and butter until smooth.
- Add butterscotch sauce, powdered sugar, and vanilla; whip until fluffy.
- Frost cooled cupcakes generously.
PREP TIME & NUTRITION:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12
- Calories: 310
- Net Carbs: 38g
- Fats: 15g
- Protein: 4g