Butterscotch Cupcakes

There’s something about the cozy caramel glow of butterscotch cupcakes that makes a kitchen feel instantly warmer.

Picture tender golden cakes crowned with a silky swirl of butterscotch frosting, the air filled with notes of butter, brown sugar, and vanilla.

This is a cozy dessert that feels bakery-special yet comes together quickly, perfect when you need something sweet in under an hour.

These cupcakes are made for sweet-tooth fans, busy families, and beginner bakers who still want impressive results.

I remember a dreary Tuesday when a long day left everyone quiet and tired.

A quick batch of these cupcakes—still slightly warm, frosting just set—turned into an impromptu “mini celebration” at the table, and the mood shifted instantly.

They shine at last-minute cravings, easy entertaining, school events, or relaxed Sunday suppers when you want a comforting finish.

Ready to bring this dessert to life?

Why You’ll Love It

• Delivers rich, nostalgic butterscotch flavor in every soft, tender bite
• Balances sweet and salty notes with a silky homemade butterscotch sauce
• Uses simple pantry ingredients and straightforward, beginner-friendly techniques
• Layers cupcake, sauce, and frosting for a bakery-style dessert at home
• Makes ahead easily; sauce and cupcakes store well for stress-free entertaining

Ingredients

• 1 1/2 cups all-purpose flour — measure by spoon-and-level for accuracy
• 1 1/2 teaspoons baking powder — guarantees a light, even rise
• 1/4 teaspoon fine salt — balances sweetness and enhances flavor
• 1/2 cup unsalted butter, softened — leave at room temp 30–45 minutes
• 3/4 cup light brown sugar, packed — press firmly into the measuring cup
• 1/4 cup granulated sugar — adds sweetness and structure
• 2 large eggs, room temperature — helps batter emulsify smoothly
• 1 teaspoon vanilla extract — use pure vanilla for best flavor
• 1/2 cup whole milk, room temperature — avoids shocking the butter mixture
• 1/2 cup butterscotch chips — choose good-quality, creamy chips
• 1/4 cup unsalted butter, cubed (for butterscotch sauce) — cut small for even melting
• 1/2 cup light brown sugar, packed (for butterscotch sauce) — creates a deep caramel note
• 1/4 cup heavy cream (for butterscotch sauce) — brings richness and silkiness
• 1/4 teaspoon fine salt (for butterscotch sauce) — sharpens the butterscotch flavor
• 1 teaspoon vanilla extract (for butterscotch sauce) — stir in off heat to preserve aroma
• 1/2 cup unsalted butter, softened (for frosting) — should be easily indented, not greasy
• 1 1/2 cups powdered sugar, sifted (for frosting) — sifting prevents lumpy frosting
• 3 tablespoons prepared butterscotch sauce, cooled (for frosting) — make certain fully cool
• 1 tablespoon heavy cream, plus more as needed (for frosting) — adjust for pipeable texture
• 1/4 teaspoon fine salt (for frosting) — keeps the frosting from tasting overly sweet

Step-by-Step Method

Preheat the Oven & Prep the Pan

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners so the cupcakes release easily. Set the pan aside. Make sure your butter, eggs, and milk are at room temperature to help the batter mix smoothly and rise evenly in the oven.

Combine Dry Ingredients

Whisk together the flour, baking powder, and salt in a medium mixing bowl. Break up any lumps so the leavening distributes evenly. Set this dry mixture aside. Keeping dry ingredients separate until needed helps prevent overmixing later and guarantee a light, tender crumb in the finished cupcakes.

Cream Butter & Sugars

Beat the softened butter, brown sugar, and granulated sugar with a handheld or stand mixer. Mix on medium speed for 2–3 minutes until the mixture looks light and fluffy. Scrape the bowl as needed. Proper creaming traps air in the batter, giving the cupcakes structure and a soft, delicate texture.

Add Eggs & Vanilla

Beat in the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. Mix in the vanilla extract until the batter looks smooth and uniform. Scrape down the bowl with a rubber spatula to keep everything evenly blended and avoid streaks.

Alternate Dry Ingredients & Milk

Add the dry ingredients to the butter mixture in two additions, alternating with the milk. Begin and end with the dry mixture. Mix on low speed just until combined after each addition. Stop as soon as you no longer see streaks of flour. Overmixing here can lead to dense, tough cupcakes.

Fold In Butterscotch Chips

Sprinkle the butterscotch chips over the batter. Use a rubber spatula to fold them in gently, turning the bowl as you go. Avoid stirring vigorously, which can develop excess gluten and deflate the batter. Fold only until the chips are evenly distributed throughout the mixture.

Fill the Liners & Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Use a scoop or spoon for accuracy. Place the pan in the preheated oven. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool the Cupcakes Completely

Transfer the muffin tin to a cooling rack. Let the cupcakes cool in the pan for 5 minutes to set their structure. Carefully remove each cupcake from the tin and place directly on the rack. Allow them to cool completely before frosting so the buttercream doesn’t melt or slide off.

Cook the Butterscotch Sauce

Melt the cubed butter and brown sugar together in a small saucepan over medium heat. Stir constantly as the mixture melts and becomes smooth and bubbling.

Once bubbling, carefully add the heavy cream and salt. Continue to stir and let it simmer for 2–3 minutes until slightly thickened and glossy.

Finish & Cool the Sauce

Remove the saucepan from the heat. Stir in the vanilla extract until fully combined and fragrant. Pour the butterscotch sauce into a heat-safe bowl. Let it cool completely to room temperature before using in the frosting. Warm sauce will melt the butter in the frosting and ruin its texture.

Beat the Buttercream Base

In a clean bowl, beat the softened butter for the frosting until creamy and smooth. Gradually add the sifted powdered sugar, mixing on low at first to avoid a sugar cloud. Increase speed to medium until the mixture is fluffy. Scrape down the sides to ensure a consistent texture throughout the buttercream.

Add Sauce & Adjust Consistency

Beat in the cooled butterscotch sauce, heavy cream, and salt. Mix until the frosting is smooth and pipeable. If it feels too thick, add more cream a teaspoon at a time. If too soft, chill it for 10–15 minutes. Adjust until it holds peaks and can be piped or spread without losing shape.

Frost, Drizzle & Rest

Spoon or pipe the butterscotch frosting generously on top of each cooled cupcake. Use a piping bag and tip for decorative swirls if desired. Drizzle a little extra butterscotch sauce over the frosting for a glossy finish. Let the cupcakes rest for about 15 minutes so the frosting and drizzle set.

Ingredient Swaps

• Use gluten-free all-purpose flour (1:1 blend with xanthan gum) for a gluten-free version; check that your butterscotch chips are certified gluten-free.
• Swap whole milk and heavy cream with full-fat coconut milk/cream for a lactose-free option, and use plant-based butter plus dairy-free butterscotch chips for a fully dairy-free cupcake.
• Replace some or all of the brown sugar with coconut sugar for a deeper, less refined sweetness, or use only granulated sugar if brown sugar is hard to find (flavor will be lighter).
• If you don’t have butterscotch chips, use white chocolate chips plus an extra drizzle of butterscotch sauce inside or on top.

You Must Know

– Scale – For a small batch of 6 cupcakes, use exactly half of every cupcake ingredient (0.75 cup flour, 0.75 tsp baking powder, etc.) and start checking doneness around 14 minutes; using full batter in fewer liners will cause overflow and dense, underdone centers.

Serving Tips

• Serve on a white platter, drizzled with extra butterscotch and sprinkled with flaky sea salt.
• Pair with hot coffee, black tea, or cold milk to balance sweetness.
• Top each cupcake with a butterscotch chip cluster or a small caramel candy.
• Present on a tiered stand with unsauced cupcakes on top, drizzled ones below.
• Add a dollop of whipped cream beside each plated cupcake for an indulgent dessert.

Storage & Make-Ahead

Store frosted butterscotch cupcakes in an airtight container in the fridge for up to 4 days.

Bring to room temperature before serving.

Unfrosted cupcakes freeze well, tightly wrapped, for up to 2 months.

Thaw overnight in the refrigerator, then frost with fresh butterscotch frosting for best texture and flavor.

Reheating

Reheat cupcakes gently to avoid drying out.

Warm un-frosted cupcakes in a 300°F oven for 5–8 minutes, or microwave 10–15 seconds.

Rewarm butterscotch sauce on the stovetop or briefly in the microwave.

State-Fair Bake Sale Favorite

Every time I bring these butterscotch cupcakes to a state fair or school bake sale, they’re the first tray to disappear, leaving just a few sticky smears of sauce and stray crumbs behind.

Kids point at the glossy butterscotch drizzle, and adults do that “I’ll just split one” thing, then circle back for their own.

I’ve learned to stack the odds in your favor: bake them the night before, cool completely, then frost and drizzle right before you leave so the tops stay silky, not crusted.

Line your box with parchment; it catches drips and makes the tray look polished.

Add a handwritten label—“Butterscotch Cupcakes with Homemade Sauce”—and watch people’s eyes light up before they’ve even taken a bite.

Final Thoughts

Give these butterscotch cupcakes a try and enjoy how simple they’re to customize—add a pinch of cinnamon, swap in dark brown sugar, or play with different toppings to make them your own.

However you tweak them, you’ll end up with a rich, cozy treat worth sharing.

Frequently Asked Questions

Can I Make These Butterscotch Cupcakes Gluten-Free Without Sacrificing Texture?

Yes, you can. I’d swap in a good 1:1 gluten-free flour, add ½ teaspoon xanthan gum if it’s missing, and let the batter rest 10 minutes so those tender, caramel-scented crumbs still melt beautifully.

How Do Altitude Changes Affect Baking Time and Cupcake Rise?

Altitude makes cupcakes rise faster, set slower, and often bake quicker, so they can sink. I’d tell you: lower leavening, add a splash more liquid, nudge oven hotter, and watch their domes instead of the clock.

What’s the Best Way to Ship These Cupcakes Safely?

I’d chill them first, nestle each frosted beauty in a snug cupcake insert, then box, bubble‑wrap, and double‑box. I’d ship overnight, avoiding heat, so you open the package to perfect, swirled, caramel‑scented crowns.

Can I Adapt This Recipe for a Two-Layer Celebration Cake?

Yes, you can. I’d double the batter, bake it in two 8-inch pans, and keep the butterscotch frosting as written—thick, swoopy layers dripping with sauce, golden and fragrant, perfect for candlelit celebration slices.

How Do I Scale the Recipe for a Large Catering Event?

You’ll scale by multiplying ingredients to match servings; I’d test a double batch first. For big events, bake in waves, label cooling racks, and prepare sauce and frosting ahead so everything smells sweet and tastes freshly made.