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!
Servings: 18
Ingredients
- FOR CUPCAKES:
- 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
- FOR FROSTING:
- 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
Instructions
- 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.