Vegan Butterbeer Cupcakes with Butterscotch Frosting

Vegan Butterbeer Cupcakes with Butterscotch Frosting


I have a confession to make. Before this past summer, I had never read the Harry Potter series. Or seen the movies. I was a disgrace to my generation, I know. So this summer, I decided to hop on the train (better late than never!) and promptly finished the entire seven book series in a month. It is such a fantastic story, I couldn't believe I had waited so long to read them. I think Snape is my favourite character, he's by far the most dynamic and I loved trying to figure out if he was a good guy or a bad guy. But besides the point. I then became obsessed with all things Harry Potter, and butterbeer was one of the things I wanted to recreate in some form. I found this vegan recipe from the blog Burritos and Dinos and wanted to give it a try for my sister's birthday. For this recipe, you'll need:

  • 1/3 cup milk (I used rice milk)
  • 1/3 cup cream soda
  • 1/2 tsp apple cider vinegar
  • 2/3 cup butterscotch syrup, plus extra to drizzle on top
  • 1/3 cup canola oil (I used rice bran oil)
  • 1 tbsp vanilla
  • 1 tsp butter flavouring (optional)
  • 1 1/3 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt


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 Fahrenheit 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. Scraping the bottom of the bowl I managed to get a dozen cupcakes, so the recipe definitely needs to be doubled or tripled if baking for a larger group or event.


7. Bake cupcakes for 20-22 minutes.


Now, onto the Butterscotch Frosting:

  • 1/2 cups margarine (or butter for non vegan recipe)
  • 1/4 cups cream cheese substitute (or cream cheese for non vegan recipe)
  • 1/2 cup butterscotch syrup
  • 1 tbsp butter flavouring (optional)
  • 4-5 cups powdered sugar
  • splash of cream soda


1. Cream together butter and butterscotch.


2. 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.


Once the cupcakes have cooled, it's time to decorate!

TIP: I've always had a hard time piping with egg free icing because it doesn't hold together very well. This time I tried putting the frosting in the fridge for 30-60 minutes before piping and the difference was incredible. It was much easier to maintain the shape from the piping tip I chose and the frosting didn't melt off the top of the cupcakes like usual; a great success!


And don't forget the butterscotch drizzle on top.


And a very happy birthday to my little sister, Emma!


The verdict:

Holy moly are these ever sweet; it tastes like the cake version of eating butterscotch syrup. The cake is very moist and has the perfect soft, cake texture, with the addition of the creamy, butterscotch frosting it was oh so delicious. Despite the butterscotch overload, it wasn't an overwhelming or overpowering taste. Though I couldn't eat more than one in a sitting, it is definitely a wonderful treat.

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