Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs
- 1 box (3.4 oz) instant butterscotch pudding mix
- ½ cup (120ml) whole milk
- ¾ cup (180ml) cream soda
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
Instructions
- Preheat the Oven: Preheat to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, pudding mix, baking powder, baking soda, and salt.
- Cream the Butter: In a separate bowl, beat softened butter until creamy. Add eggs one at a time, then mix in milk and cream soda.
- Combine: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing.
- Bake: Divide batter evenly among cupcake liners, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely on a wire rack before frosting.
Notes
- Frosting Suggestion: Top with butterscotch buttercream for an authentic Butterbeer experience.
- Storage Tip: Store in an airtight container for up to 3 days.
- Enhance Flavor: For a richer flavor, use vanilla extract or sprinkle sea salt on the frosting.