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!
Butterscotch Cupcakes
Ingredients
Cupcakes
Butterscotch Frosting
Instructions
A few more fantastic cupcake recipes:
Oreo Cupcakes / Cinnamon Roll Cupcakes/ Strawberry Lemonade Cupcakes/ PB Truffle Cupcakes
This recipe was originally published at Capturing Joy.
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. 🙂
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. 🙂
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. 🙁
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!