Description
Pot o’ Gold Cupcakes are delightful golden-hued cupcakes topped with a rich, creamy buttercream frosting and adorned with gold sprinkles, evoking a festive and magical touch. Optional chocolate ganache adds a luscious layer of indulgence, making these cupcakes perfect for celebrations or any sweet craving.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/4 cup sour cream
Golden Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream
- 2 tsp vanilla extract
- 1/4 tsp salt
- Yellow food coloring (gel or liquid)
Chocolate Ganache (Optional)
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
Decoration
- Gold sprinkles
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking the cupcakes.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients in alternating portions with buttermilk and sour cream, starting and ending with the dry mix. Stir gently until just combined to keep the batter light.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake cupcakes for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Buttercream Frosting: Beat softened butter in a large bowl with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add Cream and Flavor: Once the powdered sugar is fully incorporated, add heavy cream, vanilla extract, and salt. Beat for 2-3 minutes until the frosting is smooth, fluffy, and spreadable.
- Color Frosting: Add yellow food coloring to the buttercream to achieve a golden color. Adjust the amount until your desired shade is reached.
- Make Chocolate Ganache (Optional): Heat heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Remove from heat, add semisweet chocolate chips, and stir until smooth and glossy. Let it cool slightly.
- Assemble Cupcakes: Once cupcakes are completely cooled, pipe or spread the golden buttercream frosting on each one.
- Decorate: Sprinkle gold sprinkles over the frosted cupcakes to create the “pot o’ gold” effect. If desired, drizzle the cooled chocolate ganache over the frosting for extra richness and a glossy finish.
- Serve: Let the frosting set for a few minutes before serving and enjoy your festive Pot o’ Gold Cupcakes!
Notes
- Make sure the butter and eggs are at room temperature for better mixing.
- Do not over-mix the batter to keep cupcakes tender and fluffy.
- The chocolate ganache is optional but highly recommended for added flavor depth.
- You can adjust the yellow food coloring intensity to your preference.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
