Butterscotch Cupcakes with Butterscotch Buttercream & 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.

Table of Content

• Butterscotch buttercream frosting
• Butterscotch buttercream sauce
• Ingredients and substitutes
• Step by step instructions
• 12 Tips for baking perfect cupcakes
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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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 its 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.

Doesn't that look lush...?

Butterscotch buttercream frosting

Doesn't that look luscious? Well, you can make this butterscotch buttercream.
If this is too much butterscotch for you try any of my other buttercream recipes. I have over 30 different buttercream and frosting flavors 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!!

Ingredients and substitutes

• Brown sugar - Now, I do think that brown sugar is a must for these cupcakes - it has that unique molasses flavor that goes so well with the butterscotch frosting and sauce. It has a softness about it. However, if you must, you can also use white granulated sugar instead.
  If possible find a fine grain brown sugar so it creams easily.
• Unsalted butter - I always use unsalted butter so I can control the amount of salt. But if you use salted butter just omit the salt in the recipe. For some reason, if you can't use butter - an equal amount of margarine will work just as well.
• Fresh cream - You can add milk if you prefer but I like adding cream as it combines really well with the brown sugar.

Step by step instructions

Bake the cupcakes

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

Make the butterscotch sauce

• Make the butterscotch sauce as directed in the recipe and video here.
• 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 butterscotch buttercream as detailed in the recipe.
• 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.

12 Tips for baking perfect cupcakes

1. Follow the recipe properly with minimum substitutions.
2. Always use good quality ingredients.
3. Make sure the ingredients are all at room temperature.
4. Never over mix the batter.
5. Use a scoop for baking similar size cupcakes.
6. Always preheat the oven before baking - a hot oven works best for cupcakes.
7. Bake cupcakes at the right temperature.
8. Always bake cupcakes on the center rack one tray at a time.
9. Never open the oven during baking - no peeking.
10. Remove cupcakes from their pan no later than 7 to 10 minutes after baking.
11. Store cupcakes properly after baking. Place them in an airtight container at room temperature. Cupcakes dry in the fridge unless wrapped properly with plastic wrap.
12. Simple syrup the cupcakes if you don't plan to eat them on the same day.

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Frequently asked questions

What other buttercream or frosting can I use for these butterscotch cupcakes?

Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog but these are just a few suggestions.

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You may also like

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Printable Recipe