Don’t you just love dripping a good caramel or butterscotch sauce? There is something about it that’s just…. oooh.. Yeah, I know!!! My kids love these sauces. So almost every time I have an order for a butterscotch cupcake I know I have to make more butterscotch sauce. Why? Until they see that little jar empty, it goes on with everything!! Ice cream, fruits, crackers. So trust me when I say…. the butterscotch sauce is the star of the show when it comes to these butterscotch cupcakes. I shared the recipe in all its glory on this post – Perfect Homemade Butterscotch Sauce in 5 minutes. These are really so simple and easy to make. If you remember my previous post on Scrumptious Brown Sugar Cupcakes made with brown sugar. These are made with that cupcake recipe as a base and then topped with butterscotch buttercream, which I gave you in a previous post. Doesn’t that look lush…?
Butterscotch buttercream frosting
Doesn’t that look luscious? Well, you can make this butterscotch buttercream. If this is too much butterscotch for you, try any of my other buttercream recipes. I have over 30 different buttercream and frosting flavors, such as my very popular velvet American buttercream, Swiss meringue buttercream, and Italian meringue buttercream. This blog also has a list of luxurious buttercreams, including some other filling and frosting recipes.
Butterscotch buttercream sauce
My butterscotch sauce has just three ingredients. And there is so much you can do with it! A word of advice—make extra!!
Ingredients and substitutes
Brown sugar—Now, I do think that brown sugar is a must for these cupcakes—it has that unique molasses flavor that goes so well with the butterscotch frosting and sauce. It is also soft. However, you can also use white granulated sugar instead if you must.If possible, find a fine grain of brown sugar so it creams easily. Unsalted butter – I always use unsalted butter to control the amount of salt. But if you use salted butter, just omit the salt in the recipe. For some reason, if you can’t use butter – an equal amount of margarine will work just as well. Fresh cream—You can add milk if you prefer, but I like adding cream because it combines really well with the brown sugar.
Step-by-step instructions
Bake the cupcakes
Preheat the oven to 160 C / 320 F. Prepare baking cups or cupcake wrappers in a muffin tray. Cream butter and sugar until light and fluffy. Add eggs one at a time, scraping the sides of the bowl often. Next, add cream and all-purpose flour in three batches. Lastly, add vanilla. Use an ice cream scoop to distribute the cupcakes evenly between 15 to 18 cupcakes wraps or 12 to 15 baking cups. Bake in a preheated oven for about 18 to 22 minutes or until the skewer inserted comes out clean. Chill cupcakes entirely before you decorate.
Make the butterscotch sauce
Make the butterscotch sauce as directed in the recipe and video here. Let the sauce cool completely so it won’t melt the buttercream. Use the amount needed to make buttercream and save the rest to drizzle on top.
Make & pipe the buttercream
Make the butterscotch buttercream as detailed in the recipe. You can place buttercream into a piping bag with your favorite piping tip and pipe a swirl. Alternatively, use a spatula to create a simple swirl on the cupcake, as I have done here.
Drizzle with Butterscotch Sauce
Finally, use a spoon or small thin spatula to drizzle the butterscotch sauce over the cupcakes.
Storage
These cupcakes will stay at room temperature for up to 2 days in good weather in good weather. In the fridge for about four days if wrapped well.
12 Tips for baking perfect cupcakes
Frequently asked questions
What other buttercream or frosting can I use for these butterscotch cupcakes?
Oh, these cupcakes are delicious with just about any frosting. I have shared with you more than 30 different buttercream flavors here on the blog, but these are just a few suggestions. Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
