{"id":43993,"date":"2021-07-13T15:54:00","date_gmt":"2021-07-13T20:54:00","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=43993"},"modified":"2021-07-13T15:54:02","modified_gmt":"2021-07-13T20:54:02","slug":"butterscotch-cupcakes","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/butterscotch-cupcakes\/","title":{"rendered":"Butterscotch Cupcakes"},"content":{"rendered":"\n

These decadent butterscotch cupcakes are made with plenty of butter and brown sugar – just like butterscotch sauce<\/a>. Their unmistakable flavor is the one that you know and love! They are easy to make by following the step-by-step instructions below.<\/p>\n\n\n\n

\"A<\/a><\/figure><\/div>\n\n\n\n

For the full experience, top the cupcakes with butterscotch frosting and drizzle them with butterscotch sauce!<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Cupcake Ingredients<\/h3>\n\n\n\n
\"Top<\/a><\/figure><\/div>\n\n\n\n

Most of the ingredients in this recipe are basic pantry items. Below are a few notes to consider as you select them.<\/p>\n\n\n\n

If you’ve made my vanilla cupcakes<\/a>, you know that I typically advocate for a mix of oil and butter in cupcake recipes. But, not so here! Butterscotch requires 100% butter. Use unsalted butter so that you can control the amount of salt in the recipe.<\/p>\n\n\n\n

This recipe works with dark or light brown sugar. I recommend dark brown sugar as it has a stronger flavor.<\/p>\n\n\n\n

You can substitute yogurt for the sour cream. Either will work.<\/p>\n\n\n\n

Whole milk will provide the richest flavor, but you can use any milk in this recipe – even plant-based milk.<\/p>\n\n\n\n

Frosting Ingredients<\/h3>\n\n\n\n
\"Top<\/a><\/figure><\/div>\n\n\n\n

You’ll need butterscotch sauce<\/a> for the frosting. I highly recommend homemade sauce, however store-bought will do the trick in a pinch.<\/p>\n\n\n\n

I use 4 cups of powdered sugar in this frosting, which makes a very stiff frosting – great for piping. You can adjust the amount of powdered sugar to the level of stiffness that you prefer. <\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Tip:<\/span><\/strong> If you\u2019re a beginner baker, stop here and first take a minute to read my post on how to make cupcakes<\/a>. It covers some of the basics and offers up a lot of tips. I also recommend that you get yourself some essential baking tools<\/a>.<\/p>\n\n\n\n

Start by mixing dark brown sugar, cake flour, baking powder, baking soda, salt, and butter until crumbs form. This takes about three minutes with an electric mixer on high speed.<\/p>\n\n\n\n

\"Dry<\/a><\/figure><\/div>\n\n\n\n

Mix in eggs, one at a time, then sour cream and vanilla extract.<\/p>\n\n\n\n

\"Adding<\/a><\/figure><\/div>\n\n\n\n

Tip:<\/span><\/strong> It\u2019s very important to not over-mix the batter at this point. Mix until just combined.<\/em> A cupcake with an over-mixed batter will end up squat and dense \u2013 something you definitely don\u2019t want here. (See my post on overmixing cake batter<\/a> for more information.<\/p>\n\n\n\n

Add milk to the batter, mixing on low speed until just combined again. This cupcake batter is very thin \u2013 almost liquid.<\/p>\n\n\n\n

Fill liners halfway full. It is very important that you don’t overfill the liners. If they are too full, the top will spill over the edge and look like a pancake. Because of their slightly higher than average sugar content, these cupcakes are not meant to dome. If you fill them properly, the top should be flat.<\/p>\n\n\n\n

\"Filling<\/a><\/figure><\/div>\n\n\n\n

Bake for 14 minutes or until done. You can check for doneness by inserting a toothpick into the center of a cupcake; it should come out dry to indicate doneness.<\/p>\n\n\n\n

Remove the cupcakes from the tins immediately and set on the counter or a cooling rack to cool.<\/p>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n

Butterscotch Frosting<\/h3>\n\n\n\n
\"Frosting<\/a><\/figure><\/div>\n\n\n\n

I highly recommend using butterscotch frosting. It’s a simple buttercream frosting, like my vanilla frosting<\/a>, with the addition of homemade or store-bought butterscotch sauce. This frosting would also be wonderful on pumpkin cupcakes<\/a>, chocolate cupcakes<\/a>, or coffee cupcakes<\/a>. The full instructions are in the recipe card below.<\/p>\n\n\n\n

FAQs<\/h3>\n\n\n\n
Why are my cupcakes forming a pancake-like top?<\/strong>

Make sure to fill only halfway. If you overfill the cupcake liners, it can look like the image below.\"pancake<\/p> <\/div>

How long do these cupcakes last for?<\/strong>

Store them at room temperature for up to three days or refrigerate for up to a week.<\/p> <\/div>

Can I make these as mini cupcakes?<\/strong>

Yes! These are great to make as minis because they are so rich. Follow my mini cupcake instructions<\/a> to convert the recipe.<\/p> <\/div> <\/div>\n\n\n\n

\"Butterscotch<\/a><\/figure><\/div>\n\n\n\n