Butterscotch Cupcakes

Filled With Butterscotch Pudding

entirely elizabeth


Prep Time: 35 Min

Vanilla Cupcakes Butterscotch Pudding Filling Not So Sweet  Butterscotch Buttercream Sprinkles Butterscotch Hard Candies

Cook Time: 15 Min


Vanilla Cupcakes

– ½ cup buttermilk – ¼ cup Canola oil – 1 egg; room temperature – ½ tablespoon vanilla extract – 1¼ cup all purpose flour – 1 cup granulated sugar – 1½ teaspoon baking powder – ½ teaspoon salt – ½ cup warm water

Whisk together the flour, sugar, baking powder, and salt. Whisk in the buttermilk, vegetable oil, vanilla, and egg.  Slowly pour the warm water into the batter, stirring constantly. Divide batter equally into a 12 cavity muffin tin.  Bake for 15 to 18 minutes at 350F. Let cool for 10 minutes before removing from muffin tin. Cool to room temperature.

Butterscotch  Pudding Filling

– 1 package butterscotch pudding; prepared as package specifies, with 1/2 cup less of the liquid. Place prepared pudding in a piping bag and refrigerate until ready to use.

Not So Sweet Butterscotch Buttercream

– 1½ sticks unsalted butter – 6 ounces cream cheese – 1½ teaspoon vanilla extract – 3¾ cups powdered sugar – 2 teaspoons meringue powder – 2 tablespoon corn starch – ¾ cup butterscotch chips

In the microwave melt the butterscotch chips and set aside. Beat together the butter, cream cheese, and vanilla extract. Add the powdered sugar, meringue powder, and corn starch and beat until smooth. Drizzle in your melted butterscotch chips beat until light and fluffy. Place in a piping bag. Refrigerate until ready to use.

Filling and Decorating the Cupcakes

Using a large piping tip or cupcake corer, remove the inside of the cupcakes. Fill your cupcakes with one tablespoon of butterscotch pudding. Frost your cupcake with the Butterscotch Buttercream and decorate as desired.


Enjoy Entirely!

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