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Butterscotch Cupcakes
4.5 from 12 votes

Butterscotch Cupcakes

These irresistible butterscotch cupcakes are topped with the best and easiest butterscotch frosting. The moist and creamy cupcakes are perfect for any occasion!

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 12 cupcakes
Calories: 315 kcal
Course: Baked Goods
Cuisine: American

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 salt fine sea salt
  • 2 egg 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 Instant pudding mix ⅓ cup, butterscotch flavor
  • 1 tablespoon powdered sugar
  • 1-2 teaspoons butterscotch flavor to taste
  • golden star sprinkles optional

Instructions

Cupcakes:
    Cup of Yum
  1. Preheat the oven to 180°C/ 350°F. Line a muffin tin with paper muffin liners.
  2. 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
  3. 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
  4. 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
  5. 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:
  1. 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
  2. Pipe the topping: Transfer the cream to a piping bag fitted with a star tip and pipe the topping onto the cupcakes.
  3. Decorate the butterscotch cupcakes with the golden star sprinkles.

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

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%)

Nutrition Facts

Serving: 12 cupcakes

Amount Per Serving

Calories 315

% 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.