Include in Print View:

Brown Sugar Butterscotch Cupcakes Recipe

These brown sugar butterscotch cupcakes are filled with homemade butterscotch sauce and topped with vanilla frosting. They’re buttery, rich, and flavorful, plus using all brown sugar keeps their texture super moist!

We’ve used a basic cupcake recipe to make strawberry shortcake cupcakes, cookies ‘n cream cupcakes, snickerdoodle cupcakes, and very vanilla cupcakes. It’s consistently delicious and makes the perfect blank canvas for a variety of flavors. Brown sugar butterscotch was next on our list!

Tell Me About These Brown Sugar Butterscotch Cupcakes

  • Flavor: These cupcakes have a comforting buttery vanilla flavor that all bakers love. But we don’t stop there! We use all brown sugar to sweeten them and fill each with homemade butterscotch sauce. If you love butterscotch as much as we do, you’ll enjoy today’s cupcakes and you should try this homemade butterscotch pudding too!
  • Texture: Yogurt and melted butter guarantee a perfectly moist cupcake with a buttery dense and cakey crumb.
  • Ease: These brown sugar butterscotch cupcakes have a few moving parts, but each are completely doable—even if you’re a beginner! Most of the ingredients are repeated in each layer/component and you don’t need a mixer for the cupcake batter. (Though you’ll definitely need to pull it out for the frosting.)

Homemade Butterscotch Sauce & Vanilla Frosting

Overview: How to Make Brown Sugar Butterscotch Cupcakes

The full printable recipe is below, but let’s walk through it quickly so you understand each step before we get started.

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Cuisine:
Courses:
Servings: 12
Description

Super-moist brown sugar cupcakes filled with homemade butterscotch sauce, topped with vanilla frosting and more butterscotch. Indulgent, show-stopping, perfect.

Ingredients You’ll Need
  • 1/4 cup (4 Tbsp; 56g)
  • 3/4 cup (150g)
  • 3/4 cup (180ml)
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1 and 1 2/3 cup (209g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g)
  • 1/2 cup (8 Tbsp; 113g)
  • 1 large egg, at room temperature
  • 1/4 cup (60g)
  • 3/4 cup (180ml)
  • 1 Tablespoon (15ml)
  • 1 cup (16 Tbsp; 226g)
  • 3 cups 3-4 (360-480g)
  • 1/4 cup (60ml)
  • 2 and 2 1/2 teaspoons pure vanilla extract
  • salt, to taste
Instructions
  1. 1
    In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, then whisk in cream then let mixture bubble and thicken for 5 minutes without stirring. Remove from heat and whisk in vanilla and salt. Allow to cool.
  2. 2
    Preheat oven to 350°F (177°C). Line 12-count cupcake pan with liners or spray with nonstick spray. Set aside.
  3. 3
    Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the brown sugar vigorously until no lumps remain. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Divide batter between 12 cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling.
  4. 4
    In a medium bowl, beat softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Beat in a pinch of salt, taste, then beat in another pinch if desired.
  5. 5
    Fill a plastic squeeze bottle or piping bag (with a filling tip) with butterscotch sauce and push tip of bottle into top of each cupcake, applying enough pressure to fill each cupcake with sauce. Top with vanilla frosting and drizzle with remaining butterscotch sauce. I used a Wilton 1M tip for my frosting.
  6. 6
    Cupcakes remain fresh covered at room temperature for 2 days or in the refrigerator for 4 days. Store any leftover butterscotch in the refrigerator for up to 1 week. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Keywords: all-purpose flour, brown sugar, butter, butterscotch morsels, confectioners-sugar, eggs, heavy cream, milk, vanilla extract, yogurt
Read it online: https://recipetweets.com/recipe/brown-sugar-butterscotch-cupcakes-recipe/
Recipe Tweets
Food Blogger