Butterscotch Cupcakes
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Moist and flavorful cupcakes filled with a rich butterscotch filling, topped with a crumbly brown sugar streusel.
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.
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