Caramel Cupcakes with Butterscotch Frosting
Indulge in the decadence of these caramel cupcakes with butterscotch frosting—perfect for satisfying your sweet tooth. These tender, moist cupcakes are infused with luscious caramel sauce, delivering a rich and buttery flavor in every bite. Topped with a creamy, whipped butterscotch frosting made with real butterscotch sauce, each cupcake is a dreamy harmony of sweetness and smooth texture. Finished with an optional drizzle of extra caramel or butterscotch sauce, these treats are as visually stunning as they are delicious. Easy to prepare in just under an hour and yielding 12 delightful servings, this dessert is perfect for birthdays, holidays, or any special occasion. Treat yourself to the ultimate caramel-butterscotch combination that's guaranteed to wow your taste buds!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.25 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (packed)
- 2 pieces Large eggs
- 1 teaspoons Pure vanilla extract
- 0.5 cups Whole milk
- 0.5 cups Caramel sauce
- 0.5 cups Unsalted butter (softened, for frosting)
- 1.5 cups Powdered sugar
- 0.5 cups Butterscotch sauce
- 2 tablespoons Milk (for frosting)
- 0.25 teaspoons Salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 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 bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Alternating between the two, gradually add the dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Beat until just combined.
Gently fold in the caramel sauce until fully incorporated.
Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy and smooth, about 2 minutes.
Gradually add the powdered sugar, one-half cup at a time, beating well after each addition.
Stir in the butterscotch sauce, milk, and salt, then beat the mixture on high speed until light and fluffy, about 3 minutes.
Once the cupcakes have cooled completely, use a piping bag or a butter knife to frost each cupcake with the butterscotch frosting.
Optionally, drizzle additional butterscotch or caramel sauce on top for decoration.
Serve immediately or store the cupcakes in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
5021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 149.1 g | 746% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 2774 mg | 121% | |
| Total Carbohydrate | 688.4 g | 250% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 542.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 560 mg | 43% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 849 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.
