The Best Butterbeer Cupcakes

The Best Butterbeer Cupcakes Recipes

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The production procedure is really easy, you just need to adhere to the approaches that we have actually written on this page. The complying with are the phases of just how to prepare The Best Butterbeer Cupcakes.

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.



  • 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
  • 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


  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. ……………………………..

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Originally posted 2018-04-11 17:32:34.

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