Butterbeer Cupcakes (Vegan) Recipe

Name: Butterbeer Cupcakes (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup almond milk; 1/3 cup cream soda; 1/2 teaspoon apple cider vinegar; 2/3 cup butterscotch syrup, plus extra to drizzle on top; 1/3 cup canola oil; 1 tablespoon vanilla; 1 teaspoon butter flavoring; 1 1/3 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt

Servings: persons

1
Whisk together milk and apple cider vinegar and set aside for a few minutes, to give the milk time to curdle.
2
Preheat oven to 325 degrees and line the cupcake tins.
3
Sift together the dry ingredients and set aside.
4
Combine all your wet ingredients, including the milk mixture, and mix well.
5
Add dry ingredients to the wet ingredients, bit by bit, mixing until no lumps remain.
6
Fill cupcake liners 2/3 of the way full.
7
Bake cupcakes for 20-22 minutes.
8
Butterscotch Frosting:
9
1/2 cups margarine (or butter for non vegan recipe).
10
1/4 cups cream cheese substitute (or cream cheese for non vegan recipe).
11
1/2 cup butterscotch syrup.
12
1 tbsp butter flavor.
13
4-5 cups powdered sugar.
14
splash of cream soda.
15
Cream together butter and butterscotch.
16
Add in the cream cheese, vanilla and cream soda and cream together. Add the powdered sugar in batches until the frosting reaches your desired consistency.
17
putting the frosting in the fridge for 30-60 minutes will help the piping process.
18
pipe frosting onto completely cooled cupcakes.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup almond milk, 1/3 cup cream soda, 1/2 teaspoon apple cider vinegar, 2/3 cup butterscotch syrup, plus extra to drizzle on top, and more.

Yes, Butterbeer Cupcakes (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butterbeer Cupcakes (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions