Butterscotch Cupcakes

4.50 from 6 votes

These irresistible butterscotch cupcakes are topped with the best and easiest butterscotch frosting. The moist and creamy cupcakes are perfect for any occasion!

Prep Time30

Cook Time20

Total Time50

Course: Muffins and Cupcakes

Cuisine: American

Servings: cupcakes

Calories: 315kcal

Author: Adina

Equipment

Electric mixer or stand mixer
12-cup Muffin tin
Wire rack
Piping bag
Star piping tip

Ingredients

Cupcakes:

160 g flour 5.5 oz/ 1⅓ cups, Notes 1, 2
130 g light brown sugar 4.5 oz/ ⅔ cup
¾ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon fine sea salt
2 eggs large
85 ml vegetable oil ⅓ cup, Note 3
1 teaspoon butterscotch flavor
85 ml buttermilk ⅓ cup
85 ml sparkling water ⅓ cup

Topping:

500 ml heavy cream 2 cups
35 g butterscotch instant pudding mix ⅓ cup
1 tablespoon powdered sugar
1-2 teaspoons butterscotch flavor to taste
golden star sprinkles optional

Instructions

Cupcakes:

Preheat the oven to 180°C/ 350°F. Line a muffin tin with paper muffin liners.
Dry ingredients: Mix the flour, brown sugar, baking soda, baking powder, and salt. Set aside.
160 g flour/ 5.5 oz/ 1⅓ cups + 130 g light brown sugar/ 4.5 oz/ ⅔ cup + ¾ teaspoon baking soda + 1 teaspoon baking powder + ¼ teaspoon fine sea salt
Wet ingredients: In another bowl, beat the eggs, vegetable oil, butterscotch flavor, and buttermilk.
2 eggs + 85 ml vegetable oil/ ⅓ cup + 1 teaspoon butterscotch flavor + 85 ml buttermilk/ ⅓ cup
Combine batter: Add the dry ingredients and the sparkling water to the wet ingredients, alternating between the two. Don't overmix.
85 ml sparkling water/ ⅓ cup
Bake cupcakes: 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.

Cream topping:

Make the topping: Start beating the heavy cream in a mixing bowl. Slowly start adding the powdered sugar and the butterscotch instant pudding mix. Add the butterscotch flavor and continue beating until the heavy cream reaches the desired consistency.
500 ml heavy cream/ 2 cups + 35 g butterscotch instant pudding mix/ ⅓ cup + 1 tablespoon powdered sugar + 1-2 teaspoons butterscotch flavor
Pipe the topping: Transfer the cream to a piping bag fitted with a star tip and pipe the topping onto the cupcakes.
Decorate the butterscotch cupcakes with the golden star sprinkles.

Notes

Measurement: I recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab); it guarantees the best results.
Flour: I prefer to use cake flour when making muffins, but all-purpose is fine as well.
Neutral-tasting oil, like canola.

Nutrition