Butterscotch Cupcakes

A Butterscotch Cupcake on a light brown background.

Butterscotch cupcakes feature an extra soft and moist browned butter cupcake topped with a salted butterscotch frosting and drizzled with a homemade butterscotch sauce made from heavy cream, butter, brown sugar, and vanilla.

Course Dessert

Cuisine American, English

Prep Time 30

Cook Time 20

Total Time 50

Servings cupcakes

Calories 440kcal

Author Whitney Wright

Equipment

cupcake pan

Ingredients

Brown Butter Cupcakes

1 1/2 cups cake flour
1/2 cup granulated sugar
1/3 cup dark brown sugar packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
5 oz buttermilk at room temperature
2 large eggs at room temperature
4 oz browned butter room temperature (will take about 10 tablespoons of unsalted butter prior to browning to give you the 4 oz needed)
1/4 cup vegetable oil

Butterscotch Frosting

1/2 cup unsalted butter softened to room temperature
2/3 cup salted butterscotch sauce plus extra for drizzling overtop of the frosting
4 cups powdered sugar
3 tablespoons heavy cream

Instructions

Preheat oven to 335°F. Line a standard 12 compartment muffin tin with cupcake liners. Set aside.
In a stand mixer bowl fitted with a paddle attachment add the flour, sugar, brown sugar, baking soda, baking powder and salt. Mix to combine. Add the browned butter and mix for 15 seconds or until the mixture looks like coarse sand.
In a large liquid measuring cup whisk the buttermilk, vegetable oil, vanilla, and eggs.
Pour the wet ingredients over the flour mixture and mix on medium speed for 1 minute. Scrape down the sides of the bowl and mix on medium speed for a few seconds just to incorporate.
Fill cupcake liners 2/3 full. Bake for 20 minutes or until toothpick inserted in the center comes out clean. Remove from the oven and let cool in pan for 5 minutes then remove and let cupcakes cool until room temperature.
While cooling make the frosting. Add the butter and butterscotch sauce to a large bowl. (I used my stand mixer fitted with a paddle attachment). Mix on medium speed for 1 minute until smooth. Add the powdered sugar, 1 cup at a time and mix until smooth. Add a splash of milk or heavy cream if needed to make it more spreadable.
Add a large dollop of frosting to each cupcake, use a knife or spoon to create a small well in the center of the frosting. Add a teaspoon or two of butterscotch sauce into the well and either swirl it into the frosting, or let it stay there. Enjoy!

Video

Notes

Cupcakes can be stored at room temperature. Store in an airtight container. Enjoy within 2-3 days.

Nutrition