The Best Butterbeer Cupcakes

The BEST Butterbeer Cupcakes - tender, moist butterscotch vanilla creme cupcakes topped with a brown sugar & butterscotch buttercream and caramel drizzle. For Harry Potter fans... and cupcake lovers! 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.

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?).

The BEST Butterbeer Cupcakes - tender, moist butterscotch vanilla creme cupcakes topped with a brown sugar & butterscotch buttercream and caramel drizzle. For Harry Potter fans... and cupcake lovers! 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.

Also, muggle-approved.

The BEST Butterbeer Cupcakes - tender, moist butterscotch vanilla creme cupcakes topped with a brown sugar & butterscotch buttercream and caramel drizzle. For Harry Potter fans... and cupcake lovers!

5.0 from 4 reviews
The Best Butterbeer Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
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.

The BEST Butterbeer Cupcakes - tender, moist butterscotch vanilla creme cupcakes topped with a brown sugar & butterscotch buttercream and caramel drizzle. For Harry Potter fans... and cupcake lovers! 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!

The BEST Butterbeer Cupcakes - tender, moist butterscotch vanilla creme cupcakes topped with a brown sugar & butterscotch buttercream and caramel drizzle. For Harry Potter fans... and cupcake lovers! Have a super sweet day!

xo, Hayley

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Comments

  1. OMG yesssss!! I’ve been looking for an easy butterbeer cupcake recipe to make for my boyfriend because he’s the BIGGEST Harry Potter nerd ever. Thank you for sharing this!

    • thedomesticrebel says:

      Woohoo! You and your boyfriend will love these then! They are SO good. Thanks for your comment, Marina! xoxo!

  2. Butterbeer cupcakes sound fabulous! I absolutely loved the butterbeer I had a while back, I bet it would be perfect in cupcake form!

  3. It sounds like an awesome book signing party, even sans cupcakes. Silly Hayley, “i wrote a book but i forgot to make cupcakes so now i suck.” Um what? You know you’re awesome, right?

    Also, I didn’t read the Harry Potter books for a very long long time and then someone pretty much forced them on me and I’m glad they did. So….there’s still time. I’m sure you’d love them.

    • thedomesticrebel says:

      Ha! Thanks Annie. I need a good new book (which I wish I had the time to read!) so maybe I’ll give them a try 🙂

  4. I wish I went to the party and passed out cuz of Sangria!! LOL These cupcakes are GORG award status, that caramel drizzle get in ma belly!

  5. So glad to hear your book party went well. I’m not sure I trust butterbeer cupcakes from a non HP book reader, but your pictures have changed my mind. :)I want to dig in!

    • thedomesticrebel says:

      Ha! I understand, but I promise, these are amazing! I think HP would approve. (Well, THIS HP approves, anyway) 🙂

  6. Sandra Sexton says:

    I really like new & easy recipes

  7. I am SOOO excited, I am planning on making these this weekend. What do you think will happen if I leave out the butter extract? Will it totally ruin the recipe?

  8. Thanks for the recipe! I doubled the recipe, thinking 18 cupcakes wouldn’t be enough for our bake sale and was able to make just over 5 dozen full size cupcakes! Wow! The frosting would’ve had to have been tripled and a half to cover all those cakes but I frosted what I could with double frosting and we are eating the plain cakes as is. Very yummy even by itself!

  9. Can the cake part be made a day in advance, or are they best eaten the day they are made?

  10. Do you use salted or unsalted butter for the frosting? It was SO sweet. I used unsalted butter.

  11. I can’t find 3.4 oz package of jello instant pudding mix. The small packages are 1 oz and the large are 5 oz. So, I just want to be clear on the measurement. 3.4 oz of instant pudding or just 1 package? 1 oz or 5 oz???

    • thedomesticrebel says:

      Hi Jill, that’s odd! The 3.4 ounce box is the standard size, and the 5 ounce is a larger box. If you can’t find the normal size, use the 1 ounce one. It will work!

  12. Ashley Eichorn says:

    Hi! What piping tip did you use? These are stunning!

  13. I made them and they are delicious, but mine didn’t look like cupcakes. They deflated! My family and I still ate them but Idk what I did wrong and I followed the instructions exactly. Any ideas?

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