Description
Delight in these Pot o’ Gold Cupcakes, featuring moist and tender vanilla cupcakes topped with a rich, creamy yellow buttercream frosting adorned with sparkling gold sprinkles. Perfect for celebrations, these cupcakes combine classic flavors with a touch of festive glamour.
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
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)
- Gold sprinkles (for decoration)
Ganache Drizzle
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal of the cupcakes after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This creates a smooth base for the cupcakes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Stir in the vanilla extract evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine all leavening agents and seasoning thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients by alternating with the buttermilk and sour cream, beginning and ending with the dry ingredients. Mix gently until just combined to maintain a tender crumb.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Buttercream Frosting: Beat softened butter until creamy, then gradually add powdered sugar, heavy cream, vanilla extract, salt, and yellow food coloring. Beat until light, fluffy, and smooth.
- Frost Cupcakes: Once cupcakes are fully cooled, frost each with the yellow buttercream using a spatula or piping bag.
- Make Ganache Drizzle: Heat heavy cream until just simmering, then pour over semisweet chocolate chips to melt. Stir until smooth and drizzle over frosted cupcakes for added richness.
- Decorate: Finish by sprinkling gold sprinkles atop the ganache drizzle for a sparkling touch that completes the Pot o’ Gold theme.
Notes
- Ensure the cupcakes are completely cooled before frosting to prevent the buttercream from melting.
- You can substitute sour cream with Greek yogurt for a tangier flavor if desired.
- The ganache drizzle adds a rich chocolate finish but can be omitted for a purely vanilla-themed cupcake.
- Use gel food coloring for a more vibrant yellow without altering the frosting’s consistency.
