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Butterscotch Cupcakes

5 from 3 votes
Total Time: 1 hr

Butterscotch Cupcakes that are so soft, fluffy, and deliciously filled with tons of butterscotch flavor. They are a tender vanilla cupcake, filled with creamy butterscotch pudding, and topped with a butterscotch buttercream. These will quickly become a new fall favorite!

butterscotch cupcakes

Cut open cupcake

Butterscotch is a super underrated fall flavor in my opinion. It is close cousins to caramel and toffee except it is made with brown sugar, more butter, and less cream. It has very distinct caramelized flavors with hints of molasses.

Check out these delicious cupcake recipes while you’re at it; Guava filled Coconut Cupcakes and Strawberry Filled Cupcakes!

What Makes Up Butterscotch Cupcakes?

  1. Vanilla Cupcakes – This is my go-to recipe because it is so easy and uses one-bowl which is easier for clean up.
  2. Butterscotch Pudding – I used store-bought butterscotch pudding. It adds a creamy butterscotch flavor without being overly sweet. You can also buy sugar-free to reduce the amount of sugar in these cupcakes.
  3. Not So Sweet Butterscotch Buttercream – This is made using an adapted version of my Not So Sweet Buttercream recipe. If you are curious you can find the recipe here. It uses melted butterscotch chips to flavor it.
Ingredients for Butterscotch cupcakes. Vanilla cupcakes, butterscotch filling, and not so sweet butterscotch buttercream with sprinkles and butterscotch candies.

Making the Vanilla Cupcakes

Preheat your oven to 350° F (177° C) and line your muffin pan with either baking cups or parchment.

Add your dry ingredients to a large bowl and whisk; gluten free flour, granular sugar, salt, baking powder. Whisk in your wet ingredients; vanilla, canola oil, egg, and buttermilk. Last step, slowly pour the luke warm water into the batter while you whisk to incorporate.

TIP: Be careful to not overmix your batter or they will become dry and tough.

Fill your liners 2/3 full with the batter. Place your cupcakes in the oven to bake for 15 to 17 minutes.

TIP: To tell if your cupcakes are fully baked the tops should no longer glisten and the cake will bounce back when you touch it. If this is not the case, allow them to bake for two more minutes and check them again.

Allow them to cool in the pan for 10 minutes before removing and placing on a wire rack. Allow them to cool to room temperature before filling and frosting.

TIP: Do not put them in the refrigerator to cool down quicker or the tops will become wet.

Ingredients for cupcakes and final

The Butterscotch Pudding Filling

You will want to make the butterscotch pudding according to the directions on the package with one difference; the liquid. To ensure it is stable enough for a filling, use half a cup less of the liquid called for.

To easily fill the cupcakes place the butterscotch pudding into a piping bag. I used a filling tip but it is just as easy to cut a small amount of the tip off. Another option is to use a small spoon to fill the cupcakes.

TIP: You can use a gallon bag just like you would a piping bag.

Pudding filling

The Not So Sweet Butterscotch Buttercream

Melt the Butterscotch Chips in the microwave until smooth and set aside. Beat the butter, cream cheese, and vanilla extract until creamy (about three to four minutes).

TIP: Make sure both are softened and at room temperature to get a really smooth and creamy mixture.

Add the powdered sugar, meringue powder, and corn starch one cup at a time. Do this on low to medium speed, scraping down the bowl between each cup. It takes about four to 5 minutes.

TIP: Sift together the powdered sugar, meringue powder, and corn starch to incorporate it even better.

Drizzle in the melted butterscotch chips and beat for two to three minutes.

TIP: Once incorporated, turn up your mixer to medium high and whip for thirty to forty five seconds. This will give you a super creamy frosting.

Chill the frosting in the bowl or place it into a prepared piping bag.

Ingredients and final Not so sweet butterscotch buttercream

Filling & Frosting the Butterscotch Cupcakes

  1. Core your Vanilla Cupcakes. I like to use the larger end of a piping tip because I do not have a cupcake corer. I press down, rotate once, and gently pull out the center. Place the centers in a bowl and eat them as you work!
  2. Fill with Butterscotch Pudding. Squeeze in one tablespoon of the pudding or until it reaches the top of the cupcake.
  3. Pipe on the Not So Sweet Butterscotch Buttercream. I kept it simple by using my Wilton 1S piping tip. You can do whatever design you want or use an icing knife to frost the cupcake.
  4. Top with sprinkles and a butterscotch candy.

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Enjoy Entirely, Elizabeth
Final shot of cupcakes with butterscotch candies and pumpkins.

Butterscotch Cupcakes

Elizabeth Swoish
Butterscotch Cupcakes that are so soft, fluffy, and deliciously filled with tons of butterscotch flavor. They are a tender vanilla cupcake, filled with creamy butterscotch pudding, and topped with a butterscotch buttercream. These will quickly become a new fall favorite!
5 from 3 votes
Prep Time 35 mins
Cook Time 15 mins
Decorate Time 10 mins
Total Time 1 hr
Course Dessert
Servings 12 servings
Calories 487 kcal

Ingredients
  

Vanilla Cupcakes

  • ½ cup buttermilk; room temperature
  • ¼ cup Canola oil
  • 1 egg; room temperature
  • ½ tablespoon vanilla extract
  • cup all-purpose flour
  • 1 cup granular sugar
  • teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup warm water

Butterscotch Pudding Filling

  • 1 package butterscotch pudding; prepared as package specifies, with 1/2 cup less of the liquid.

Not So Sweet Butterscotch Buttercream

  • 1 sticks unsalted butter; room temperature
  • 4 ounces cream cheese; room temperature
  • 1 teaspoon vanilla extract
  • 2-3 cups powdered sugar
  • 1 tablespoon meringue powder
  • 2 tablespoon corn starch
  • ¾ cup butterscotch chips; melted

Instructions
 

Vanilla Cupcakes

  • Set your oven to 350° F (177° C) and line a 12 cavity muffin tin with baking cups or parchment paper.
  • In a large bowl, whisk together the all purpose flour, granular sugar, baking powder, and salt.
  • Create a well in the dry ingredients and add the buttermilk, vegetable oil, vanilla extract, and the egg.
  • Whisk everything together until combined. Do not overmix.
  • Slowly pour the warm water into the batter, stirring constantly. The batter should be loose with no lumps before moving on.
  • Divide batter equally into the 12 cavities, filling them 2/3 of the way full. 
  • Place in oven on middle rack and bake for 15 to 18 minutes. The cupcakes should no longer appear glossy on the top and spring back to the touch.
  • Let cool for 10 minutes before removing from muffin tin. Cool to room temperature.

Butterscotch Pudding Filling

  • Prepare the Butterscotch Pudding as specified on the package, except with 1/2 cup less of the liquid.
  • Refrigerate until you are ready to use.

Not So Sweet Butterscotch Buttercream

  • In the microwave melt the butterscotch chips for no longer than one minute. Set aside.
  • In a separate bowl sift together the powdered sugar, meringue powder, and corn starch.
  • On low to medium speed, add 1 cup of the powdered sugar mixture to the cream cheese mixture at a time, scraping down the bowl between each cup.
  • Once all the powdered sugar mixture is incorporated, drizzle in your melted butterscotch chips.
  • On low to medium speed beat for 2 to 3 minutes or until combined.
  • Refrigerate until you are ready to use.

Filling and Decorating the Cupcakes

  • Fit piping bag with a coupler and piping tip of your choice. I used the Wilton 1S tip. Fill with the Not So Sweet Butterscotch Buttercream.
  • Fit piping bag with a coupler and filling tip. Fill with the Not So Sweet Butterscotch Buttercream.
  • Using a large piping tip or cupcake corer, remove the inside of your vanilla cupcakes.
  • Fill your cupcakes with about one tablespoon of butterscotch pudding.
  • Frost your cupcake with the Butterscotch Buttercream and decorate as desired.
  • Refrigerate until you are ready to serve them.

Video

Notes

Storing Information:
  • Covered in the refrigerator for 5 days.
  • Freeze for up to 3 months (freeze, wrap in plastic wrap, store in a gallon bag).
 
NOTE: I do not recommending storing at room temperature because of the cream cheese in the buttercream and the milk in the pudding filling. They are fine to sit out at a party, just keep in mind the frosting may weep or be very soft. Exposure to warm temperatures for extended amounts of time (days) can cause the dairy to spoil. 
Keyword BAKE, BUTTERSCOTCH, CAKE, CUPCAKES, EASY DESSERTS, FROSTING, KID FRIENDLY RECIPES, ONE BOWL

If you make my Butterscotch Cupcakes, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on November 1st, 2021

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