Butterbeer Cupcakes with Buttercream Frosting and Bourbon Butterscotch Sauce

My FAVORITE movies are the Harry Potter series. I will never forget the first time I had butterbeer in Harry Potter World at Universal Studios. That place is truly magical for HP fans.

Obviously, I had to recreate it in a cupcake form with a bit of bourbon whiskey in the sauce. Close enough to the real thing.

If you like butterscotch and want to impress a crowd or bring them to a Halloween/ Harry Potter party then these are your guys.

I made these for a HP marathon weekend and we couldn’t keep our hands off them. I highly recommend these!

Disclaimer: These are NOT healthy. They are meant to fully enjoyed with no guilt or regrets!

Please let me know how you liked them in the comments below!

Butterbeer Cupcakes with Buttercream Frosting and Bourbon Butterscotch Sauce

A delicious treat that will transport you straight to Hogwarts!
Prep Time30 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Keyword: bourbon, butterbeer, buttercream, butterscotch, cupcakes
Servings: 12 Cupcakes


  • Muffin Tin
  • Mixer


  • 1 3/4 cup Flour
  • 1 1.6 oz box Butterscotch Pudding Mix
  • 2/3 cup Sugar
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 Eggs
  • 1/2 cup Olive Oil
  • 1 1/4 cup Almond Milk
  • 1 tsp Vanilla
  • 1 tsp Butter Extract

Buttercream Frosting

  • 1 cup Unsalted Butter room temperature
  • 3 1/2 cups Powdered Sugar
  • 1/2 tsp Salt
  • 4 tbsp Heavy Cream
  • 1 tbsp Vanilla

Butterscotch Sauce

  • 4 tbsp Unsalted Butter
  • 1/2 Cup Light Brown Sugar
  • 1 tsp Vanilla
  • 1/2 Cup Heavy Cream
  • 1 tbsp Bourbon Whiskey


  • Start with making the Butterscotch sauce. In a small saucepan, melt the butter. Add the brown sugar and heavy cream and bring to a boil. Boil for 4-5 minutes, stirring frequently. Remove from heat when it starts to thicken a bit. Add the vanilla and bourbon and stir. Set aside to cool. The sauce will thicken as it cools.
  • To make the batter, whisk together the dry ingredients. Mix the wet ingredients in a separate bowl and then add together. Mix just until combined, do not over mix. Pour batter into a greased muffin tin and bake for 12-15 minutes or until a toothpick comes out clean.
  • To make the frosting, add the butter to a mixer and mix until smooth. Add the vanilla and salt. Add the powdered sugar in increments altering with the heavy cream, mixing in between. (Ex. 1 cup of powdered sugar and 1 tbsp heavy cream, then mix, then repeat. Add as much powdered sugar as you like to get the consistency that you desire.
  • Once the cupcakes cool, frost them and drizzle with butterscotch sauce. Enjoy!

hi there, i’m michelle

welcome to my little home on the internet! I'm a Registered Dietitian and am here to share with you evidenced based and realistic ways to better your health for the long haul. Here you'll learn ways to eat that are both practical and sustainable. Enjoy!

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