Butterbeer Cupcake in a Cup


Butterbeer Cupcake in a Cup

Morgan Warnock
These butterbeer cupcakes in a cup are a quick and easy way to satisfy your sweet tooth cravings and make you feel like you're sitting in the Three Broomsticks.
Prep Time 4 mins
Cook Time 1 min
Passive Time 2 mins
Total Time 7 mins
Course Desserts
Cuisine Butterbeer
Servings 1 serving


  • 4 Tbsp. bread flour white
  • 1 Tbsp. sugar
  • 1 tsp. brown sugar
  • 1/2 tsp. baking powder
  • 4 Tbsp. milk
  • 1 1/2 Tbsp. vegetable oil
  • 1/2 tsp. vanilla extract
  • 1 tsp. butter extract
  • whipped cream (to serve)
  • butterscotch chips (to serve)
  • pinch nutmeg ground
  • pinch cinnamon ground


  • In a mug, whisk together first four dry ingredients.
  • Add liquid ingredients and whisk until smooth.
  • Microwave for 1 minute and 30 seconds (if still runny, add another 15–30 seconds). Set aside to cool for 2 minutes.
  • While waiting, use smallest side of a cheese grater to finely grate butterscotch chips into a small bowl.
  • Once cupcake has cooled, top with whipped cream, butterscotch shavings, nutmeg, and cinnamon.


  • If you do not want your whipped cream to melt into your cupcake, allow the cupcake to cool completely.
  • If you don’t have access to a cheese grater, you can finely chop the butterscotch chips with a knife.
  • A butterscotch candy bar or sauce can be substituted for the butterscotch chips if desired.