Description
Pot o’ Gold Cupcakes are delightful, moist cupcakes topped with a rich golden buttercream frosting and optional chocolate ganache drizzle. Perfectly balanced with a tender crumb and a creamy, vibrant frosting, these cupcakes are decorated with gold sprinkles to evoke a magical pot of gold at the end of the rainbow.
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)
- Gold sprinkles (for decoration)
Optional Chocolate Ganache
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
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.
- 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, then stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream. Begin and end with dry ingredients. Mix until just combined to maintain a tender texture.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rising and shape.
- Bake the Cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Cream the Butter for Frosting: In a large mixing bowl, beat the softened butter on medium speed with an electric mixer for about 3 minutes until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, beating well after each addition to incorporate fully.
- Add Heavy Cream and Flavoring: Add the heavy cream, vanilla extract, and salt, then continue beating for 2-3 minutes until the frosting is smooth, fluffy, and spreadable.
- Color the Frosting: Add yellow food coloring a little at a time until you achieve a vibrant golden hue that resembles gold.
- Make the Chocolate Ganache (Optional): Heat heavy cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and stir in semisweet chocolate chips until smooth and glossy.
- Drizzle the Ganache: Allow the ganache to cool slightly, then drizzle it over the cooled cupcakes for an added layer of rich flavor.
- Frost the Cupcakes: Once cupcakes are completely cooled, pipe or spread the golden buttercream frosting generously onto each cupcake.
- Add the Gold Decorations: Sprinkle gold sprinkles over the frosted cupcakes to complete the pot o’ gold effect. Optionally, drizzle the chocolate ganache on top.
- Serve: Let the frosting set for a few minutes, then serve these magical Pot o’ Gold Cupcakes and enjoy!
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Use room temperature ingredients for best results.
- You can adjust the yellow food coloring to achieve the desired golden color.
- The chocolate ganache is optional but adds a rich flavor contrast.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
