Butterscotch Cupcakes
These Butterscotch Cupcakes are bursting with butterscotch flavor! They're tender vanilla cupcakes filled with creamy butterscotch pudding and topped with a butterscotch chip frosting. An irresistible new fall favorite!
EQUIPMENT
- stand mixer or hand mixer - with paddle attachment
- 12-cavity cupcake baking pan - with baking cups or parchment liners
- 2 piping bags - 18 inch
- piping tip - extra large piping tip
- cupcake corer - like this one
INGREDIENTS
Vanilla Cupcakes
- 1¼ cup all-purpose flour - measured using the spoon and level method
- 1 cup granulated sugar
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk - room temperature
- ¼ cup vegetable oil
- 1 egg - room temperature
- ½ tablespoon vanilla extract
- ½ cup luke warm water - about 100 °F
Butterscotch Pudding Filling
- 3.5 ounces butterscotch pudding - regular or sugar free
- 1 cup milk - cold
Butterscotch Chip Frosting
- ½ cup unsalted butter - room temperature
- 4 ounces cream cheese - room temperature
- 1 teaspoon vanilla extract - pure
- 3 cups powdered sugar
- ¾ cup butterscotch chips - melted and cooled but still liquid, I use these
- optional decorations - festive fall sprinkles and butterscotch candies
INSTRUCTIONS
Vanilla Cupcakes
- Preheat oven to 350 °F and line a 12 cavity cupcake baking pan with baking cups or parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated 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. 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. A toothpick test should come out with a few moist crumbs.
- Let them cool for 10 minutes before removing from the baking pan and placing on a wire rack to cool completely.
Butterscotch Pudding Filling
- Prepare the butterscotch pudding as specified on the package (note the amount of milk is half of what is listed on the box).
- Once cooled, place the butterscotch pudding into a piping bag and refrigerate until ready to use.
Butterscotch Chip Frosting
- In the microwave, melt the butterscotch chips in three 20 second increments (stirring in between each) until the chips are completely melted and smooth. Set aside to cool.
- On medium-high speed beat the room temperature unsalted butter, cream cheese, and vanilla extract for 3 to 5 minutes. It should be light in color and smooth.
- Add half the powdered sugar, beat on low speed until it is fully absorbed within the frosting, about 1 minute. Do this again with the remaining powdered sugar.
- Slowly drizzle in the cooled but melted butterscotch chips. Beat on medium speed until fully incorporated, about 1 to 2 minutes.
- Place the frosting into a piping bag that has an extra large piping tip inserted or the bag tip cut off. Set aside in a cool place until ready to use.
Filling and Decorating the Cupcakes
- Remove core of the vanilla cupcakes. Fill them with about one tablespoon of butterscotch pudding filling.
- Frost cupcake with the butterscotch chip frosting and decorate with festive fall sprinkles and butterscotch candies, or as desired.
VIDEO
RECIPE NOTES
- Make homemade buttermilk. Take a 1/2 cup of milk, remove 1/2 tablespoon and replace it with 1/2 tablespoon of white vinegar or lemon juice. Allow the mixture to sit and sour for at least 10 minutes prior to using.
- Swap out the butterscotch chip frosting for a butterscotch pudding frosting.
STORING INFORMATION
- Room temperature, in an airtight container, for up to 3 days.
- Refrigerated, in an airtight container, for up to 7 days.
- Frozen, wrapped in plastic wrap and in an airtight container or reusable bag, for up to 3 months.
MAKE AHEAD INFORMATION
- These Butterscotch Cupcakes are great for making before a party or holiday celebration, and you can do it one of two ways. One, you can fully decorate the cupcakes and store them as specified above. Or two, you can bake the cupcakes, make the pudding and buttercream, and store them in the refrigerator until you’re ready to decorate and serve.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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