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!
Equipment
Ingredients
Cupcakes
- 1 ¾ cups flour
- 1 3.4 oz box instant butterscotch pudding
- ⅔ cup sugar
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup butterscotch chips roughly chopped
- 2 eggs
- ½ cup oil
- 1 ¼ cups milk
- 1 tsp vanilla
Butterscotch Frosting
- ½ cup butter
- ½ cup brown sugar
- ⅓ cup heavy cream
- ¼ tsp salt
- ½ 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.
Nutrition
Serving: 1gCalories: 326kcalCarbohydrates: 51gProtein: 2gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 36mgSodium: 257mgPotassium: 57mgFiber: 0.3gSugar: 41gVitamin A: 256IUVitamin C: 0.02mgCalcium: 63mgIron: 1mg
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