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.
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.
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.
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