Made with butterscotch pudding and chips in the batter, then topped with yummy butterscotch frosting, these Butterscotch Cupcakes are a special treat for butterscotch fans!
I think butterscotch is a flavor that tends to get overlooked while its cousin caramel always steals the spotlight. I enjoy both of them, but today I’m giving butterscotch a little love.
These Double Butterscotch Cupcakes have butterscotch pudding and chips in the batter, and are topped with butterscotch frosting. Now that’s some serious butterscotch flavor!
These butterscotch cupcakes are inspired by my super yummy pistachio cupcakes. The pudding in the batter not only adds great flavor, but makes the cupcakes so moist and tender. One of the best cupcake bases ever!
The frosting starts with browned butter. If you’ve never tried it, don’t be afraid. Just cook your butter in a saucepan over medium heat for a few minutes. It will start to foam, then turn a light brown color. The only thing you have to be careful of is that you don’t burn it. As soon as it starts to brown, add the other ingredients.
Browned butter adds such a wonderful depth of flavor; I promise it will be worth it!
Don’t they look yummy? If you love butterscotch, you’ve gotta try ’em!
A few more fantastic cake and cupcake recipes:
- Oreo Cupcakes
- Cinnamon Roll Cupcakes
- Strawberry Lemonade Cupcakes
- Peanut Butter Cupcakes
- Lemon Drop Cakes
- Butterfinger Cake
- Reese’s Cake
- Flourless Chocolate Cake
- Easy Pound Cake Recipe
- Homemade Chocolate Cake
- German Chocolate Cake
- White Chocolate Raspberry Bundt Cake
BUTTERSCOTCH CUPCAKES
Butterscotch Cupcakes
Made with butterscotch pudding and chips in the batter, then topped with yummy butterscotch frosting, these Butterscotch Cupcakes are a special treat for butterscotch fans!
Ingredients
Cupcakes
- 1 3/4 cups flour
- 1 3.4 oz box instant butterscotch pudding
- 2/3 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butterscotch chips, roughly chopped
- 2 eggs
- 1/2 cup oil
- 1 1/4 cups milk
- 1 tsp vanilla
Butterscotch Frosting
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/3 cup heavy cream
- 1/4 tsp salt
- 1/2 tsp vanilla
- dash of cinnamon
- 3 cups powdered sugar
- 1-2 Tbsp milk
Instructions
- In a large bowl, whisk together the flour, dry pudding mix, sugar, baking power, salt, and butterscotch chips. In a small bowl whisk together the eggs, oil, milk, and vanilla. Pour over the dry ingredients and stir till just combined. Pour into 20 paper lined muffin cups.
- Bake at 375° for 18-20 minutes or till toothpick comes out clean. Cool completely on wire racks.
- For frosting: Melt butter over medium heat in a large saucepan. Cook till it foams and starts to turn light brown. Quickly add brown sugar. Stir and cook till mixture comes to a boil.
- Slowly whisk in the cream, and bring to a boil again, stirring constantly. Boil and stir for 30 seconds. Remove from heat and add salt, vanilla, and cinnamon.
- Cool for about 20 minutes. Beat in powdered sugar and 1 Tbsp of milk, adding more milk as needed for a thick and creamy frosting.
- Pipe onto cupcakes. Garnish with butterscotch chips if desired.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 308Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 219mgCarbohydrates: 43gFiber: 0gSugar: 32gProtein: 3g
Can you leave out the chips,and can you change the pudding flavor to vanilla or French vanilla?
I haven’t tried that, but I think they would be delicious! If you try it, let me know how they turn out. š
Great recipe, thank you!!
They look delicious, Iāve never tried browning butter for something like this, but Iām willing to give it a try! Pinning!
Hope you like it as much as we do!
Great content thanks for this blog
butterscotch so Iām definitely going to have to try these.
Thanks for the recipe, everyone loved the cupcakes!
Great blog thanks for sharing this recipe. One of my new favorite cupcakes!
Thanks for this blog i like it. Your desserts are the best!
Awesome recipe! Made them for a work party and everyone loved them.
This cupcake recipe is delicious for me thanks for sharing. Love the frosting too!
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I am not a fan of butterscotch but the browned butter frosting intrigued me. Thanks
Perfect! Ours came our lovely! we used cook and serve butterscotch pudding mix which worked well. Thanks for the Incredible Post
Perfect! Recipe , we used cook and serve butterscotch pudding mix which worked well. Thanks a lot for sharing your recipe , I really Like it .
Delicous recipe this is. I am looking for it and ready to make food like this.
They look delicious.thankyou for sharing.
Hi Kara! I have a quick question. So when you say 1 3.4 oz instant butterscotch pudding mix, is is just one box of instant pudding mix that is 3.4 oz? Wait, just kidding! I have another question. Can I use cook and serve butterscotch pudding mix for this recipe or do I have to use instant butterscotch pudding mix?
These look incredible! Iām a sucker for anything butterscotch so Iām definitely going to have to try these.
Hope you like them! Butterscotch has been one of my favorites since I was a little girl! š
gaurang enterprise
Made these as recipe says. The taste was there but they came out very dense. Almost a muffin in consistency. Has anybody made these with butter as a substitute for the oil? If so, did they come out any fluffier like a normal cupcake?
Hi Kara,
I tried the cupcake recipe. But the cupcakes stuck to the liner. I had roughly chopped the butterscotch chips, but where there were chips, the cake broke and it stuck to the liner.
Used the exact same recipe. But was very disappointed.
Any way I can powder the butterscotch chips and add it to batter, instead of rough chop ?
The taste was amazing. But the texture somehow got ruined. Can you please let me know if this can be avoided somehow.
Thank you
I think that powdering the chips would throw off the texture of the cupcakes. Instead, try spraying the inside of the cupcake liners with non-stick spray before adding the batter. In addition, don’t let them sit in the muffin tins for more than 5 minutes after they are baked. That can cause moisture in the muffin tin, which makes the liners tend to stick. It’s best to let them cool on cooling racks. I’ve never actually had problems with these muffins sticking to the liner, but I’ve tried these tricks for other recipes with good results. Good luck!
Thanks for sharing this wonderful recipe. The cupcakes are good, and we LOVED the frosting!
I love to eat these butterscotch cupcakes. From your recipe now i think i should also make this cupcake in my house.
I just made a chocolate cake and frosted it completely (with a little left over) ; Ive done many versions of butterscotch frosting/icings(it’s my kids’ favourite), I am taking the time to say this is by far THE BEST frosting recipe Ive tried so far- the colour is deep and the flavour is rich and full butterscotch..next time Im going to replace half the cream with Bailey’s to do an adult version š
Thank you Kara for this wonderful recipe
So happy that you liked it so much! I’ve never tried it on chocolate cake, but that sure sounds delicious!
Hello,
I am interested in using your recipe, but I was wondering instead of cup cakes and I make an actual cake? I would like it to be a birthday cake for my boyfriend, but I am not sure if it would be the same amount for the ingredients.. can you please let me know what you think
I think the recipe would work fine in a 9×13″ pan. I’m not sure how long it would need to bake. Probably around 30 minutes, but I’d start checking it after 25. Good luck, and let me know how it turns out!
I had fun with the recipe – my frosting also was a bit runny – thinking I should have popped it the frig to give it a little thickness. Flavor is good – I added a little more salt to the frosting, personal preference.
Glad you had fun making them Clint! You can definitely pop the frosting in the refrigerator, or just use less milk. I actually usually add a little extra salt to my frosting as well. š
Hi I have no butterscotch pudding mix can’t get here in the Nederlands unless I can get it shipped over. Will it matter if I leave this out???
You can substitute vanilla pudding mix, but don’t leave it out or the cupcakes probably won’t turn out very well.
I just made these for a baby shower and they are amazing!! The mom-to-be requested mini cupcakes so I reduced the temp to 350 and baked them for 11 minutes. They baked up beautifully and tasted even better. Perfection!
My cupcakes didn’t turn out well, but the frosting was wonderful!
Sorry to hear that your cupcakes didn’t turn out well, but I’m glad you loved the frosting.
hi i want to do this recipe however i dont have any heavy cream…would it be ok to substitute the heavy cream with half and half?
I’ve never tried it, but it might work. Just make sure your heat isn’t too high, or it may curdle the half and half.
I am not a fan of butterscotch but the browned butter frosting intrigued me. The cupcakes turned out great although I would reduce the temperature to 350 next time.
The frosting was runny so I improvised by adding meringue powder and a little bit more powdered sugar. Not sure if that was the right thing to do. I finally got the frosting to a consistentcy that I needed to pipe.
Thanks for sharing this recipe.
Thanks for the tips! So glad that they turned out for you. š
Perfect! Ours came our lovely! we used cook and serve butterscotch pudding mix which worked well. Thanks.
This recipe came out gross and crap. I followed it step by step and the cake came out almost squishy like, the frosting came out gritty and salty with an odd after taste. Needs lots of improvement.
I am so sorry you had a bad experience, I know how frustrating that is. š
These look incredible! I’m a sucker for anything butterscotch so I’m definitely going to have to try these.
They look delicious, I’ve never tried browning butter for something like this, but I’m willing to give it a try! Pinning!