These Butterbeer Cupcakes truly are the best ever! Moist, fluffy butterscotch-vanilla creme cake topped with a fluffy butterscotch frosting and caramel sauce. Incredible!
So I guess I’m on a cupcake roll? I posted cupcakes last week, and cupcakes this week. Cupcake Monday should be a thing, don’t ya think?
Besides that, my book party was this weekend and it was a success! No one passed out drunk from my extra-boozy homemade sangria; people bought my book; no one was repulsed by my cooking; and my charcuterie tray looked more high-end than Walmart and that made me happy (even if I forgot the olives, grapes, cornichons (those are pickles to mortals like you and I), and crackers). Oops.
And I forgot to paint my nails, so I officially had the jankiest hands at the party. My parents assured me that no one noticed my gross manicure, but at least I washed my hands, so there’s comfort in that, even if my nails weren’t mint to match my book.
Overall, it was a great party! It was fun to see friends I haven’t seen in awhile, and everything was easy peasy. And the best part is, I still have sangria left over! #win.
I should have made these Butterbeer Cupcakes, but I didn’t because I basically suck at life. BUT I did make these cupcakes for my book signing last week, and they were a huge hit.
Basically, the day of the signing, I realized, hey, the new Harry Potter book is out and people will be at the book store to buy it. I should entice those HP readers over to my table to buy my book! And then I made these cupcakes and the rest is history. (And I sold 30 books… so I’d say it was a success!).
These cupcakes are inspired by Harry Potter, because in the books he gets butterbeer at the Three Broomsticks in Diagon Alley. (At least I think. I didn’t actually read the books *hangs head in shame* but it’s what I’ve heard, and people never lie to innocent folks, right? RIGHT?).
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 like I did here.
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.
- 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
- 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 ¾ 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.
Buttery, brown sugary, and with hints of warm butterscotch and vanilla, these cupcakes are totally amazing and I think you’ll agree – Harry Potter fan or not!
Have a super sweet day!