Butterscotch Cupcakes with Butterscotch Frosting

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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!

Butterscotch Cupcakes with butterscotch frosting. Pudding in the batter gives these cupcakes great flavor, and keeps them moist and delicious!

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!

overhead shot of butterscotch cupcakes
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!

butterscotch cupcakes on a wood cutting board
close up of butterscotch cupcakes with browned butter butterscotch frosting
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!

 

butterscotch cupcakes recipe collage
Don’t they look yummy? If you love butterscotch, you’ve gotta try ’em!

Yield: 20 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!
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes

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

  1. 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.
  2. Bake at 375° for 18-20 minutes or till toothpick comes out clean. Cool completely on wire racks.
  3. 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.
  4. Pipe onto cupcakes. Garnish with butterscotch chips if desired.

 

A few more fantastic cupcake recipes:

cupcake recipesOreo Cupcakes / Cinnamon Roll Cupcakes/ Strawberry Lemonade Cupcakes/ PB Truffle Cupcakes

This recipe was originally published at Capturing Joy.


Comments

  1. 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. 🙂

  2. 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???

  3. 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!

  4. Janie Zeigler says:

    My cupcakes didn’t turn out well, but the frosting was wonderful!

  5. 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?

  6. 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.

  7. Perfect! Ours came our lovely! we used cook and serve butterscotch pudding mix which worked well. Thanks.

  8. 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.

  9. These look incredible! I’m a sucker for anything butterscotch so I’m definitely going to have to try these.

  10. They look delicious, I’ve never tried browning butter for something like this, but I’m willing to give it a try! Pinning!

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