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butterscotch muffins frosted with cream arranged on old books
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4.50 from 6 votes

Butterscotch Cupcakes

Irresistible butterscotch cupcakes topped with the best and easiest butterscotch frosting. These moist and creamy cupcakes are perfect for any occasion!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Muffins and Cupcakes
Cuisine: American
Servings: 12
Calories: 315kcal
Author: Adina

Ingredients

  • Cupcakes:
  • 160 g/ 5.7 oz/ 1 ⅓ cups flour Note 1
  • 130 g/ 4.6 oz/ ⅔ cup light brown sugar
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 2 eggs
  • 85 ml/ 2.9 fl.oz/ ⅓ cup vegetable oil Note 2
  • 1 teaspoon butterscotch flavor
  • 85 ml/ 2.9 fl.oz/ ⅓ cup buttermilk
  • 85 ml/ 2.9 fl.oz/ ⅓ cup sparkling water
  • Frosting:
  • 500 ml/ 17 fl.oz/ 2 cups heavy/double cream
  • 35 g/ 1.2 oz/ ⅓ cup butterscotch instant pudding mix
  • 1 tablespoon icing sugar
  • 1-2 teaspoons butterscotch flavor to taste
  • golden star sprinkles optional

Instructions

Cupcakes:

  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a muffin tin with paper muffin liners.
  • Mix together the flour, brown sugar, baking soda, baking powder, and salt. Set aside.
  • In another bowl beat together the eggs, vegetable oil, butterscotch flavor, and buttermilk.
  • Add the dry ingredients and the sparkling water to the wet ingredients, alternating between the two. Don't overmix.
  • Place the batter into the prepared muffin molds and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes rest for 5 minutes, then carefully remove from the tin and let cool completely on a wire rack.

Frosting:

  • Start beating the heavy cream in a mixing bowl.
  • Slowly start adding the butterscotch instant pudding mix and the icing sugar. Add the butterscotch flavor as well and continue beating until the heavy cream reaches the desired consistency.
  • Transfer the cream to a piping bag fitted with a star tip and pipe the topping onto the cupcakes.
  • Finish with the golden star sprinkles.

Video

Notes

  1. I prefer to use cake flour when making muffins, but all-purpose is fine as well.
  2. Neutral-tasting oil, like canola.

Nutrition

Serving: 1cupcake | Calories: 315kcal | Carbohydrates: 25g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 217mg | Sugar: 14g