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The Best Butterbeer Cupcakes

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These Butterbeer Cupcakes truly are the best ever! Moist, fluffy butterscotch-vanilla creme cake topped with a fluffy butterscotch frosting and caramel sauce. Incredible!


Butterbeer isn’t actually beer; in fact, it’s more like a butterscotch-ish vanilla creme soda. Rich and golden, sweet and bubbly and absolutely heavenly. If you’re lucky, you’ll sometimes find butterbeer soda in stores near Halloween, but in a pinch, you can absolutely use vanilla creme soda

Whatever ya do, make yourself some because these are seriously some of the best cupcakes I’ve ever had. They’re so unapologetically buttery and fabulous.

The Best Butterbeer Cupcakes Recipe
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!



Ingredients
FOR CUPCAKES:
  • 1 box yellow cake mix
  • 3 eggs
  • ½ cup oil
  • 1 cup vanilla creme soda
  • ¼ cup brown sugar
  • 1 (3.4 oz) pkg dry instant butterscotch pudding mix
FOR FROSTING:
  • 1 stick (1/2 cup) butter, at room temperature
  • 2 Tbsp butterscotch sundae sauce
  • ¼ cup brown sugar
  • ½ tsp butter extract
  • 1 tsp vanilla extract
  • About 3 & ½ - 4 cups powdered sugar
  • ¼ cup heavy cream or milk, if needed should frosting be too thick
  • Additional butterscotch sauce or caramel sauce for drizzling
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
  2. 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 ¾ full.
  3. 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.
  4. 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).
  5. 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.

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