Butterscotch Cupcakes with Butterscotch Buttercream frosting, Drizzled with Butterscotch Sauce

Butterscotch has a rich luxurious irresistible flavor when added to any dessert. This simple, easy and effortless recipe makes moist butterscotch cupcakes that get their unique flavor from brown sugar and fresh cream. Served with a dollop of soft butterscotch buttercream and drizzled with a melt in the mouth butterscotch sauce you will always want more.

Butterscotch Cupcakes with Butterscotch Buttercream and Butterscotch Sauce

Don’t you just love a good caramel or butterscotch sauce dripping?  There is something about it that’s just…. oooh.. Yeah, I know!!!

My kids love these sauces. So almost every single time I have an order for a butterscotch cupcake I know I have to make more butterscotch sauce. Why? Until they see that little jar empty.. it goes on everything!! Ice cream, fruits, crackers. So trust me when I say…. the butterscotch sauce is the star of the show when it comes to these butterscotch cupcakes. I shared the recipe in all it’s glory on this post – Perfect Homemade Butterscotch Sauce in 5 minutes.

These are really so simple and easy to make. If you remember my previous post on Scrumptious Brown Sugar Cupcakes made with brown sugar. These are made with that cupcake recipe as a base and then topped with butterscotch buttercream, which I have given you in a previous post.

Butterscotch Cupcakes with Butterscotch Buttercream and Butterscotch Sauce

Doesn’t that look lush…?

Butterscotch Cupcakes with Butterscotch Buttercream drizzles with Butterscotch sauce

Butterscotch Buttercream Frosting

Doesn’t that look luscious? Well, you can make that today for this buttercream or you can try any of my other buttercream recipes, such as my very popular velvet American buttercream or Swiss meringue buttercream, Italian meringue buttercream. Also, you can see a whole list of luxurious buttercreams including some other filling and frosting recipes on this blog.

Butterscotch Buttercream Sauce

My butterscotch sauce is made with just 3 ingredients. And, there is so much you can do with this! Word of advice – make extra!!

Butterscotch Cupcakes with Butterscotch Buttercream drizzled with Butterscotch Sauce

Recipe – Butterscotch Cupcakes (Save/Pin)

Useful Tips and Tools

• If you bake often, it would be a good idea to invest in a cake mixer. Because often we try to mix by hand and then we are too tired to give it enough creaming or mixing. So, if you are making this buttercream go head and remove that K-Mix or Kitchen Aid from your kitchen cabinet. And, you don’t have to buy an expensive stand mixer, a simple hand mixer works great too.
• Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
• Personally, I believe in weighing ingredients by weight, which makes my kitchen scaleone of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
• Also, it is important to buy cupcake linersfrom a trustworthy source to prevent peeling. There is nothing worse than to bake good cupcakes or muffins and then have all the liners peel off.
• Additionally, you can use a measuring cup to ensure you divide the batter evenly among all the cupcakes or muffins. That way all your cupcakes will be a similar size. Personally, I love using my cupcake scooper for that purpose.  
• A good baking tray is always important. Try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper for easy clean up just in case of spillage.
• Every oven works differently. So the baking times are just guidelines. In case of muffins and cupcakes, it’s often a good idea to rotate the baking tray mid-way the baking so they cook and rise evenly.

Butterscotch Cupcakes with Butterscotch Buttercream and Butterscotch Sauce

Ingredients

For the Cupcakes

• Unsalted butter – 140 grams or 1 1/4 stick
• Light brown sugar – 200 grams (1 cup)
• Eggs – 3 large
• Fresh cream – 1/4 cup
• All-purpose flour – 220 grams
• Baking powder  – 1 tsp
• Salt  – 1/2 tsp
• Vanilla – 1 tsp

For the Frosting

• Butterscotch buttercream – half recipe.
• Butterscotch sauce – 1 cup  (250 ml)

Method

• Preheat the oven to 160 C / 320 F.
• Prepare baking cups or cupcake wrappers in a muffin tray.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time scraping the sides of the bowl often.
• Next, add cream and all-purpose flour in three batches.
• Lastly, add vanilla.
• Use an ice cream scoop to distribute the cupcakes evenly between 15 to 18 cupcakes wraps or 12 to 15 baking cups.

Bake the Cupcakes

• Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
• Chill Cupcake completely before you decorate.

Make the Butterscotch Sauce

• Make the butterscotch as directed in the recipe card below (more details on the individual post).
• Let the sauce cool completely so it won’t melt the buttercream.
• Use the amount needed to make buttercream and save the rest to drizzle on top.

Make & Pipe the Buttercream

• Make the Buttercream as detailed in the recipe card below (more details on the individual post).
• You can place buttercream into a piping bag with your favorite piping tip and pipe a swirl.
• Alternatively, use a spatula to create a simple swirl on the cupcake as I have done here.

Drizzle with Butterscotch Sauce 

• Finally, use a spoon or small thin spatula to drizzle the butterscotch sauce over the cupcakes.

Storage

• These cupcakes will stay at room temperature in good weather for up to 2 days.
• In the fridge for about 4 days if wrapped well.

Butterscotch Cupcakes with Butterscotch Buttercream and Butterscotch Sauce 

Butterscotch Cupcakes with Butterscotch Buttercream and Butterscotch Sauce

Author: Veena Azmanov

Butterscotch has a rich luxurious irresistible flavor when added to any dessert. This simple, easy and effortless recipe makes moist butterscotch cupcakes that get their unique flavor from brown sugar and fresh cream.  Served with a dollop of soft butterscotch buttercream and drizzled with a melt in the mouth butterscotch sauce you always want more. 

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: Italian

Keyword: Butterscotch Cupcakes

Adjust Servings Here: 18 Cupcakes

Calories: 80kcal

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Ingredients

• 140 grams Unsalted butter
• 200 grams Light brown sugar
• 3 Eggs large 
• 1/4 cup Fresh cream
• 220 grams All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Salt
• 1 tsp Vanilla

Metric - US customary

Conversions - Please switch between Metric & US for more measurement options

Instructions

• Preheat the oven to 160 C / 320 F.
• Prepare baking cups or cupcake wrappers in a muffin tray. 
• Cream butter and sugar until light and fluffy. 
• Add eggs one at a time scraping the sides of the bowl often.
• Next, add cream and all-purpose flour in three batches.
• Lastly, add vanilla.
• Use an ice cream scoop to distribute the cupcakes evenly between 15 to 18 cupcakes wraps or 12 to 15 baking cups.

Bake the Cupcakes

• Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean.
• Chill Cupcake completely before you decorate.

Make the Butterscotch Sauce

• Make the butterscotch as directed in the recipe card below (more details on the individual post).
• Let the sauce cool completely so it won't melt the buttercream.
• Use the amount needed to make buttercream and save the rest to drizzle on top. 

Make & Pipe Buttercream

• Make the buttercream as detailed in the recipe card below (more details on the individual post).
• You can place buttercream into a piping bag with your favorite piping tip and pipe a swirl. 
• Alternatively, use a spatula to create a dome on the cupcake.

Drizzle with Butterscotch Sauce 

• Finally, use a spoon or small thin spatula to drizzle the butterscotch sauce over the cupcakes.

Storage

• These cupcakes will stay at room temperature in good weather for up to 2 days.
• In the fridge for about 4 days if wrapped well.

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Nutrition Information

Serving: 19g | Calories: 80kcal | Carbohydrates: 10.4g | Protein: 0.9g | Fat: 4g | Saturated Fat: 2.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 93mg | Potassium: 0mg | Fiber: 0.2g | Sugar: 5.5g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

Love Cupcakes? Me too!

You can find more Cupcake Recipes here or you can see my Recipe Index or Cake Tutorial Index for a whole list of recipes and tutorials.

Love Butterscotch? me to0.

You will find a few good recipes (all tried and tested) here on my blog – Butterscotch Inspired Treats
Whether you are looking for a delicious Butterscotch Sauce to pour over ice cream or snack on Butterscotch chocolate pecan squares.

Butterscotch Sauce, Butterscotch Cake, Butterscotch buttercream, Butterscotch cupcakes, Butterscotch Bars, Butterscotch Squares, Butterscotch Ice Cream, Butterscotch Desserts