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4.87 from 15 votes

The Best Butterbeer Cupcakes

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!
Prep Time30 mins
Cook Time17 mins
Total Time47 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 18
Author: Hayley Parker, The Domestic Rebel


  • 1 box yellow cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup vanilla creme soda
  • 1/4 cup brown sugar
  • 1 (3.4 oz pkg) dry instant butterscotch pudding mix
  • ½ cup (1 stick) butter at room temperature
  • 2 Tbsp butterscotch sundae sauce
  • 1/4 cup brown sugar
  • 1/2 tsp butter extract
  • 1 tsp vanilla extract
  • 3½-4 cups powdered sugar
  • 1/4 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 3/4 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.