Butterscotch Cupcakes
User Reviews
4.5
18 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
50 mins
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Servings
12 cupcakes
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Calories
315 kcal
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Course
Baked Goods
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Cuisine
American
Butterscotch Cupcakes
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These irresistible butterscotch cupcakes are topped with the best and easiest butterscotch frosting. The moist and creamy cupcakes are perfect for any occasion!
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Ingredients
Cupcakes:
- 160 g flour 5.5 oz/ 1⅓ cups, Notes 1, 2
- 130 g light brown sugar 4.5 oz/ ⅔ cup
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 eggs large
- 85 ml vegetable oil ⅓ cup, Note 3
- 1 teaspoon butterscotch flavor
- 85 ml buttermilk ⅓ cup
- 85 ml sparkling water ⅓ cup
Topping:
- 500 ml heavy cream 2 cups
- 35 g butterscotch instant pudding mix ⅓ cup
- 1 tablespoon powdered sugar
- 1-2 teaspoons butterscotch flavor to taste
- golden star sprinkles optional
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Instructions
Cupcakes:
- Preheat the oven to 180°C/ 350°F. Line a muffin tin with paper muffin liners.
- Dry ingredients: Mix the flour, brown sugar, baking soda, baking powder, and salt. Set aside.160 g flour/ 5.5 oz/ 1⅓ cups + 130 g light brown sugar/ 4.5 oz/ ⅔ cup + ¾ teaspoon baking soda + 1 teaspoon baking powder + ¼ teaspoon fine sea salt
- Wet ingredients: In another bowl, beat the eggs, vegetable oil, butterscotch flavor, and buttermilk.2 eggs + 85 ml vegetable oil/ ⅓ cup + 1 teaspoon butterscotch flavor + 85 ml buttermilk/ ⅓ cup
- Combine batter: Add the dry ingredients and the sparkling water to the wet ingredients, alternating between the two. Don't overmix.85 ml sparkling water/ ⅓ cup
- Bake cupcakes: Place the batter into the prepared muffin molds and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes rest for 5 minutes, then carefully remove from the tin and let cool completely on a wire rack.
Cream topping:
- Make the topping: Start beating the heavy cream in a mixing bowl. Slowly start adding the powdered sugar and the butterscotch instant pudding mix. Add the butterscotch flavor and continue beating until the heavy cream reaches the desired consistency.500 ml heavy cream/ 2 cups + 35 g butterscotch instant pudding mix/ ⅓ cup + 1 tablespoon powdered sugar + 1-2 teaspoons butterscotch flavor
- Pipe the topping: Transfer the cream to a piping bag fitted with a star tip and pipe the topping onto the cupcakes.
- Decorate the butterscotch cupcakes with the golden star sprinkles.
Equipments used:
Notes
- Measurement: I recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Flour: I prefer to use cake flour when making muffins, but all-purpose is fine as well.
- Neutral-tasting oil, like canola.
Nutrition Information
Show Details
Serving
1cupcake
Calories
315kcal
(16%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
11g
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
217mg
(9%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 315kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 217mg | 9% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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