Butterscotch Cupcakes
Indulge in the rich, caramel-like sweetness of these irresistible Butterscotch Cupcakes, a perfect treat for any occasion! These moist cupcakes are made with a luscious blend of brown sugar and homemade butterscotch sauce, delivering a deep, buttery flavor in every bite. Topped with a fluffy, buttery frosting infused with a hint of butterscotch and a drizzle of golden sauce, they’re as beautiful as they are delicious. Whether you adorn them with a sprinkle of butterscotch chips or enjoy them plain, these cupcakes are sure to satisfy your sweet tooth and impress your family or guests. Quick and easy to prepare in under 40 minutes, they’re ideal for birthdays, potlucks, or whenever you’re craving a decadent dessert. Bake these butterscotch wonders for a treat that’s pure bliss!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Brown sugar
- 0.25 cups Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Butterscotch sauce
- 0.5 cups Whole milk
- 2 cups Powdered sugar
- 3 tablespoons Heavy cream
- 0.25 cups Butterscotch chips (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and butterscotch sauce until smooth.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened butter for 2 minutes until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
Add the heavy cream and an additional tablespoon of butterscotch sauce to the frosting mixture. Beat on high speed for 2-3 minutes until fluffy and smooth.
Once the cupcakes have cooled completely, pipe or spread the frosting onto each cupcake.
If desired, garnish with a drizzle of butterscotch sauce and a sprinkle of butterscotch chips on top.
Serve and enjoy!
Nutrition Facts
Calories |
4304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 1847 mg | 80% | |
| Total Carbohydrate | 694.2 g | 252% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 538.0 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 538 mg | 41% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
