Butterscotch Cupcakes
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small saucepan
- 1 handheld or stand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 piping bag and tip (optional
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1/2 cup butterscotch chips
- 1/4 cup unsalted butter for butterscotch sauce; cubed
- 1/2 cup light brown sugar for butterscotch sauce; packed
- 1/4 cup heavy cream for butterscotch sauce
- 1/4 teaspoon fine salt for butterscotch sauce
- 1 teaspoon vanilla extract for butterscotch sauce
- 1/2 cup unsalted butter for frosting; softened
- 1 1/2 cup powdered sugar for frosting; sifted
- 3 tablespoon prepared butterscotch sauce for frosting; cooled
- 1 tablespoon heavy cream for frosting; plus more as needed
- 1/4 teaspoon fine salt for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt, then set aside.
- In another bowl beat the softened butter, brown sugar, and granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
- Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with dry ingredients, mixing just until combined.
- Fold in the butterscotch chips gently with a rubber spatula, avoiding overmixing.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake for 16–18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Transfer the muffin tin to a cooling rack and let the cupcakes cool in the pan for 5 minutes, then remove them to cool completely.
- While the cupcakes bake, make the butterscotch sauce by melting the cubed butter and brown sugar together in a small saucepan over medium heat, stirring constantly.
- Once the mixture is bubbling and smooth, carefully stir in the heavy cream and salt, then simmer for 2–3 minutes until slightly thickened.
- Remove the saucepan from the heat, stir in the vanilla extract, and let the butterscotch sauce cool to room temperature.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and mix until smooth.
- Beat in the cooled butterscotch sauce, heavy cream, and salt, adjusting with a little extra cream if needed to reach a pipeable consistency.
- Once the cupcakes are completely cool, spoon or pipe the butterscotch frosting generously on top of each cupcake.
- Drizzle a small amount of extra butterscotch sauce over the frosted cupcakes if desired and let them rest for about 15 minutes to set before serving.
Notes
For best results, make sure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and the cupcakes rise evenly; avoid overmixing once the flour is added to keep the crumb tender, and watch the baking time closely since overbaking will dry them out. Let the butterscotch sauce cool completely before adding it to the frosting so the butter doesn’t melt and the frosting holds its shape well. If your frosting becomes too soft, chill it for 10–15 minutes before piping, and if it’s too thick, add cream a teaspoon at a time. Store cupcakes in an airtight container at room temperature for up to 2 days (if your kitchen is very warm, refrigerate and bring to room temperature before serving), and consider making the sauce a day ahead to save time and deepen the flavor.
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