The Best Butterbeer Cupcakes Recipes

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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.

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. ……………………………..

for full recipes please see : thedomesticrebel.com


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