Butterscotch Cupcakes
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These butterscotch cupcakes are my go to treat whenever I want something indulgent without spending hours in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have a batch of golden, moist cupcakes ready to enjoy. The brown sugar in the batter provides natural molasses, which contains important minerals like potassium and magnesium. What I love most is how simple they are to make with basic pantry staples, so you won't need any fancy or expensive ingredients. The butterscotch sauce swirled through each cupcake creates that perfect caramel sweetness that everyone adores, especially with the crunchy streusel topping.
Ella x
Ingredients
- 250 gall-purpose flour
- 6 gbaking powder
- 3 gbaking soda
- 1 gsalt
- 150 gunsalted butter
- 200 ggranulated sugar
- 100 gbrown sugar
- 2 nulleggs
- 100 gbutterscotch sauce
- 1 mLvanilla extract
- 150 mLwhole milk
- 50 gbrown sugar streusel topping
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.
Tip: Use liners to ensure cupcakes release easily.
- 2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Tip: Whisk dry ingredients before adding wet ingredients.
- 3
In a large bowl, use an electric mixer to beat butter and sugars until light and fluffy, about 2 minutes.
Tip: Use room temperature ingredients for best results.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Don't overmix, stop after first egg.
- 5
With the mixer on low speed, gradually add dry ingredients and mix until just combined.
Tip: Don't overmix, or cupcakes will be tough.
- 6
Divide batter evenly among muffin cups.
Tip: Don't overfill, or cupcakes will spill over.
- 7
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Check cupcakes after 15 minutes to avoid overcooking.
- 8
Allow cupcakes to cool completely in the pan.
Tip: Don't skip this step, or frosting won't set properly.
- 9
To make butterscotch filling, melt butterscotch sauce in a small saucepan over low heat.
Tip: Whisk constantly to prevent burning.
- 10
Spoon a small amount of butterscotch filling into the center of each cupcake.
Tip: Don't overfill, or filling will spill out.
- 11
Top each cupcake with brown sugar streusel topping.
Tip: Use a fork to crumble topping and create a crunchy texture.
Recipe Variations
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