Butterbeer Cupcakes (Printable Version)

Moist cocoa cupcakes brightened with cream soda and vanilla for that butterbeer vibe.

# Ingredients You'll Need:

→ Dry Stuff

01 - 200 grams sugar
02 - 125 grams plain flour
03 - 60 grams cocoa powder without sugar
04 - 2.5 grams baking soda
05 - 2.5 grams baking powder
06 - 1.25 grams salt

→ Wet Stuff

07 - 120 milliliters cream soda
08 - 115 grams soft unsalted butter
09 - 2 eggs, large
10 - 120 milliliters buttermilk
11 - 5 milliliters vanilla extract

# Detailed Preparation Steps:

01 - Let cupcakes chill fully before putting any frosting on them.
02 - Bake for 18 to 20 minutes and poke with a toothpick to make sure it comes out clean.
03 - Spoon batter into liners so they’re about two-thirds full then pop them in the oven.
04 - Carefully fold in cream soda to keep the batter fluffy and light.
05 - Mix the butter, eggs, buttermilk, and vanilla with the dry stuff.
06 - Stir everything well until it’s smooth and evenly mixed.
07 - Sift flour, sugar, cocoa, baking powder, baking soda, and salt together in a bowl.
08 - Turn the oven to 175°C and set cupcake liners in your muffin pan.

# Helpful Tips:

01 - Try swapping regular butter for browned butter to add a deeper flavor.
02 - Slap on some butterbeer-style frosting for a fun twist.

Return