Best 4 Butterbeer Cupcakes Vegan Recipes
Are you a Harry Potter enthusiast with a sweet tooth? If so, then you'll love these magical vegan butterbeer cupcakes! In this guide, we'll embark on a culinary adventure to create delicious and enchanting cupcakes inspired by the iconic butterbeer beverage from the wizarding world. With careful preparation and a touch of imagination, you'll be able to whip up these delightful treats that will transport you straight to the Three Broomsticks. Let's gather our ingredients and begin our journey into the world of vegan butterbeer cupcakes!
Here are our top 4 tried and tested recipes!
THE BEST BUTTERBEER CUPCAKES
These Butterbeer Cupcakes are seriously some of the BEST cupcakes I've EVER had. Buttery, brown sugary, vanilla-flavored and oh so fabulous, they're topped with a butterscotch & brown sugar frosting that's to-die for!
Provided by Hayley Parker, The Domestic Rebel
Categories Cakes/Cupcakes Dessert
Time 47m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
- In a large bowl, combine the cake mix, eggs, oil, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 minutes or until combined. Portion the batter evenly among the muffin cups, filling about 3/4 full.
- Bake the cupcakes for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- In the bowl of a stand mixer, combine the butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick).
- Pipe the frosting onto the cooled cupcakes. If piping the frosting as high as in my photos, you may want to double the recipe. Drizzle with caramel or butterscotch sauce.
VEGAN CUPCAKES
These taste amazing and are quick to make! You can play around and substitute different milks, oils and extracts; just about any will work. I've listed my favorites. Unfortunately, this recipe doesn't rise well as a cake, but cupcakes are more fun anyway! These are great with a simple frosting of cocoa powder, powdered sugar and orange juice.
Provided by cornfairy
Categories Desserts Cakes Cupcake Recipes
Time 25m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 22.6 g, Fat 6.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 5.3 g, Sodium 167.4 mg, Sugar 11.8 g
VEGAN CUPCAKES
Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line the holes of a 12-hole cupcake tin with paper cases. Stir the milk and vinegar in a jug and leave to thicken slightly for a few mins.
- Beat the butter and sugar with an electric whisk until well combined. Whisk in the vanilla, then add the milk a splash at a time, alternating with spoonfuls of the flour. Fold in any remaining flour, the baking powder and a pinch of salt until you get a creamy batter. Don't worry if it looks a little curdled at this stage.
- Divide between the cupcake cases, filling them two-thirds full, and bake for 20 - 25 mins until golden and risen. Leave to cool on a wire rack.
- To make the buttercream, beat the butter, icing sugar and vanilla with an electric whisk until pale and creamy. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 265 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 30 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.28 milligram of sodium
BUTTERBEER CUPCAKES RECIPE
Do you want all your desserts to taste like Butterbeer? Well, here's a start with these delicious butterbeer cupcakes. They are fluffy cupcakes with delicious butterscotch frosting and drizzled with a sweet toffee sauce. Harry Potter fan or not, you are going to enjoy these cupcakes anyhow.
Provided by Samah
Categories copycat
Time 50m
Number Of Ingredients 18
Steps:
- Start by preheating the oven to 350℉ and putting the liners in the cupcake pan.
- Then, take a medium bowl and add flour, sugar, salt, baking soda, and baking powder to it. Whisk these dry ingredients together.
- After that, take a stand mixer and add eggs, oil, butter extract, vanilla extract, and buttermilk to it. Mix them until they are combined well.
- Add the dry mixture to the stand mixer in two parts and mix. Lastly, pour in the cream soda and mix to form a smooth batter.
- Fill the cupcake liner with ¼ cup of batter each and place the pan in the oven. Bake the cupcakes for 18-20 minutes.
- Then, take them out and let them cool for a few minutes.
- In a small metal bowl, add the butterscotch chips. Then, take a medium saucepan and add the heavy cream to it.
- Heat the cream at a simmer for 2 minutes and then pour it over the butterscotch chips.
- Let it sit for a minute and then mix it to make a smooth sauce. After that, place in the refrigerator for half an hour.
- In the stand mixer, add the sugar, butterscotch mix, butter extract, and heavy cream. Mix until a thick cream forms.
- Transfer it to a piping bag and keep it aside.
- After you have done the preparations, take the cupcakes and dip them in the sauce. Let them set for 10-15 minutes. Then, pipe some frosting over them and shower some sprinkles.
- Your delicious butterbeer cupcakes are ready!
Nutrition Facts : Calories 326 kcal, Carbohydrate 35 g, Protein 3 g, Fat 19 g, SaturatedFat 13 g, Cholesterol 73 mg, Sodium 197 mg, Sugar 23 g, ServingSize 1 serving
Tips:
- For a richer flavor, use a higher quality vegan butter.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of plant-based milk.
- To make sure your cupcakes are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
- Let the cupcakes cool completely before frosting them.
- For a fun and festive touch, decorate the cupcakes with sprinkles, edible glitter, or mini butterbeer bottles.
Conclusion:
These vegan butterbeer cupcakes are a delicious and magical treat that everyone will love. They're perfect for parties, birthdays, or just because. With their light and fluffy texture, sweet butterscotch flavor, and creamy frosting, these cupcakes are sure to be a hit. So next time you're looking for a sweet treat, give these vegan butterbeer cupcakes a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love