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!

For my delicious butterscotch, try my Butterscotch Milkshake and Butterscotch Chocolate Chip Cookies!

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.

Ingredients for 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.

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.

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.

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.

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.

More Cupcake and Cake Recipes To Try:

• Raspberry Almond Cake
• Lemon Curd Cake
• Nutella Cupcakes
• Raspberry Cupcakes
• Strawberry Crunch Cupcakes
• Guava Filled Coconut Cupcakes
• Strawberry Filled Cupcakes
• Butterscotch Cupcakes
• Chocolate Nutella Cake
• One Layer White Forest Cake
• Pecan Upside Down Cake
• Chocolate Orange Cake
• White Chocolate Raspberry Bundt Cake

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