Butterscotch Cupcakes with Butterscotch Buttercream and Sauce
Calories: 8
Adjust Servings Here: 18 Cupcakes
Description
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.
Ingredients
For the cupcakes
- 140 g (5 oz) Unsalted butter room temperature
- 165 g (¾ cups) Light brown sugar
- 3 large Eggs
- 60 ml (¼ cups) Heavy cream or whole milk
- 220 g (1¾ cups) All-purpose flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ½ tsp Salt
- 1 tsp Vanilla extract
Homemade Butterscotch Sauce (store-bought works too)
- 60 g (4 tbsp) Unsalted butter room temperature
- 100 g (¾ cups) Dark brown sugar
- 60 ml (¼ cups) Heavy cream
- ½ tsp Vanilla extract
- Pinch of salt
Butterscotch Buttercream
- 225 g (1 cups) Unsalted butter room temperature
- 360 g (3 cups) Powdered sugar
- 3 - 4 tbsp Cooled butterscotch sauce homemade or store-bought
- 1- 2 tbsp Heavy cream or whole milk
- Pinch of salt
Instructions
Butterscotch Cupcakes
- Preheat the oven to 160°C / 320°F. Line a 12–18 cup muffin pan with cupcake liners.Cream the butter and sugar in a large bowl using an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, scraping the sides of the bowl as you go.Combine dry ingredients (flour, baking powder, soda, and salt) in a separate bowl. Add the dry ingredients and cream alternately to the butter mixture, beginning and ending with dry. Mix until smooth, but do not over-mix. Stir in vanilla extract.Divide batter evenly using a cookie scoop — fill each liner about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack completely before frosting.140 g Unsalted butter, 165 g Light brown sugar, 3 large Eggs, 60 ml Heavy cream, 220 g All-purpose flour, 1 tsp Baking powder, ¼ tsp Baking soda , ½ tsp Salt, 1 tsp Vanilla extract
🍯 Make the Butterscotch Sauce
- In a saucepan, melt butter and brown sugar over medium heat until sugar dissolves. Remove from heat and carefully whisk in cream and vanilla. Add a pinch of salt. Let cool completely before using in the buttercream or as drizzle.60 g Unsalted butter, 100 g Dark brown sugar , 60 ml Heavy cream, ½ tsp Vanilla extract, Pinch of salt
🧁 Make the Butterscotch Buttercream
- Beat butter in a stand mixer until light and creamy. Gradually add powdered sugar, mixing on low. Add 3–4 tablespoons of cooled butterscotch sauce, cream, and salt. Beat until fluffy and pipeable.225 g Unsalted butter , 360 g Powdered sugar, 3 - 4 tbsp Cooled butterscotch sauce, 1- 2 tbsp Heavy cream, Pinch of salt
🍰 Decorate
- Fill a piping bag fitted with a large star tip and pipe swirls on top of each cupcake. Drizzle with butterscotch sauce using a spoon or squeeze bottle. Let the drizzle set slightly before serving.
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
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