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Butterscotch Cupcakes

These butterscotch cupcakes have melted butterscotch morsels in the batter. Soft, fluffy, and delicious cupcakes topped with vanilla buttercream frosting and drizzled with homemade butterscotch sauce.

Recipe with Butterscotch Chips

One of my favorite flavors to bake during the Fall season is butterscotch.

Its warm and comforting flavors of brown sugar, vanilla, and butter go well with apples, and just about pumpkin everything!

Butterscotch can be used in all sorts of desserts such as cake, cupcakes, cookies, and dips. It can also be made in a creamy and smooth butterscotch sauce. It’s delicious drizzled on cakes, cupcakes, and apples!

Butterscotch cupcakes drizzled with butterscotch sauce.

RELATED: Pumpkin Gingerbread Cupcakes

Ingredients in Butterscotch Cupcakes

  • Butterscotch morsels
  • Water
  • Granulated sugar
  • Brown sugar, packed
  • Eggs – room temperature
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Vegetable oil
  • Salt
  • Buttermilk

Ingredients in Vanilla Buttercream Frosting

These butterscotch cupcakes have melted butterscotch morsels in the batter. Drizzled with butterscotch sauce.

How to Make Butterscotch Cupcakes

Preheat the oven- Preheat the oven to 375° and line muffin tins with 24 liners or grease the tins.

Melt the butterscotch chips- In a small saucepan, heat to medium-low and add the water and butterscotch morsels. Stir until melted and remove from heat.

Cream the wet ingredients- In a large bowl, cream together the room temperature eggs and oil.

Beat in the granulated sugar and brown sugar.

Add the melted butterscotch morsels.

Combine the dry ingredients- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

Add half of the dry ingredients into the wet mixture and beat slowly. Add half of the buttermilk and repeat until all ingredients are mixed in.

TIP: Careful not to overbeat – it will cause the cupcakes to be dense.

Fill the muffin tins halfway and bake in the preheated oven for 15 minutes. (Check with a toothpick)

Allow cupcakes to cool completely before frosting.

Butterscotch cupcake in a black cupcake wrapper drizzled with homemade butterscotch sauce.

How to Make Vanilla Buttercream Frosting

Cream together butter and shortening- Beat together the softened butter and the shortening. Add in the vanilla extract and blend well.

Add the powdered sugar- Slowly add in the confectioners’ sugar, it will be crumbly until the liquid is added.

Beat in the milk- Add the milk a little at a time until it reaches the desired consistency.

Drizzle with homemade butterscotch sauce if desired.

Easy Cupcake Recipe

Butterscotch morsels are melted down and mixed into the batter for these cupcakes. There’s a combo for white and brown sugar in these cupcakes, creating a delicious and cozy blend of flavors.

These cupcakes whip up in just a matter of minutes. It’s important to not overbeat the batter, doing so results in dense cupcakes. These cupcakes are meant to be moist, fluffy, and soft.

Cupcakes in black wrappers with white frosting and butterscotch drizzle on a serving tray.

Vanilla Buttercream Frosting

This frosting is a no-fail recipe and it’s incredibly easy to make! Using softened butter makes this recipe so much easier and quicker to make.

Don’t use melted butter or your frosting will be a runny mess. Softened works best because it blends beautifully with the shortening, vanilla, and confectioner’s sugar.

The frosting will be crumbly and stiff until the milk is added. By adding 1 tbsp of milk at a time, you have complete control over how creamy or stiff the frosting will be.

If piping the frosting onto the cupcakes is your goal, aiming for a stiffer frosting is best.

To frost these cupcakes I used a 1M Piping tip and a reusable piping bag.

Butterscotch Cupcakes

Butterscotch Cupcakes

Yield: 24 cupcakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These butterscotch cupcakes have melted butterscotch morsels in the batter. Soft, fluffy, and delicious cupcakes topped with vanilla buttercream frosting and drizzled with homemade butterscotch sauce.

Ingredients

Butterscotch Cupcakes

  • 2/3 cup butterscotch morsels
  • 2 tbsp water
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 3 eggs - room temperature
  • 2 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 2/3 cup oil
  • 1/2 tsp salt
  • 1 cup buttermilk

Vanilla Buttercream Frosting

Instructions

Butterscotch Cupcakes

  1. Preheat the oven to 375° and line muffin tins with 24 liners or grease the tins.
  2. In a small saucepan, heat to medium-low and add the water and butterscotch morsels. Stir until melted and remove from heat.
  3. In a large bowl, cream together the room temperature eggs and oil.
  4. Beat in the granulated sugar and brown sugar.
  5. Add the melted butterscotch morsels.
  6. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  7. Add in half of the dry ingredients into the wet mixture, beat slowly.
  8. Add half of the buttermilk and repeat until all ingredients are mixed in.
  9. Careful not to overbeat - it will cause the cupcakes to be dense.
  10. Fill the muffin tins halfway and bake in the preheated oven for 15 minutes. (Check with a toothpick)
  11. Allow cupcakes to cool completely before frosting.


Vanilla Buttercream Frosting

  1. Beat together the softened butter and the shortening. Add in the vanilla extract and blend well.
  2. Slowly add in the confectioner's sugar, it will be crumbly.
  3. Add the milk a little at a time until it reaches the desired consistency.
  4. Drizzle with homemade butterscotch sauce if desired.
Nutrition Information:
Yield: 24 cupcakes Serving Size: 1 cupcake
Amount Per Serving: Calories: 384Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 47mgSodium: 163mgCarbohydrates: 51gFiber: 0gSugar: 41gProtein: 3g

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Ronak Mehta

Wednesday 26th of August 2020

Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do

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