Butterscotch Cupcakes

Introduction

These Butterscotch Cupcakes are a nostalgic treat elevated to something extraordinary. You get a supremely moist, tender brown sugar cake crowned with a luxuriously silky butterscotch buttercream. The deep, caramelized flavor of butterscotch shines in every single bite.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: Approximately 34 minutes

Servings: 16 cupcakes

Ingredients

• 1 1/2 cups dark brown sugar
• 1 3/4 cups cake flour (not self-rising)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup unsalted butter ( room temperature)
• 2 large eggs (room temperature)
• 1/3 cup full-fat sour cream
• 1/2 teaspoon vanilla extract (use pure, not imitation )
• 2/3 cup whole milk (room temperature)
• 1 cup unsalted butter (room temperature)
• 4 cups powdered sugar (add more until it reaches your preferred consistency)
• 1/2 teaspoon salt
• 3 tablespoons butterscotch sauce (plan on a little extra sauce to drizzle over the cupcakes)

Instructions

1. Preheat your oven to 350°F (175°C). Line two standard muffin tins with 16 paper liners.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and the first 3/4 teaspoon of salt. Set aside.
3. In a large bowl, using an electric mixer, beat the first 1/2 cup of room-temperature butter with the dark brown sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract until combined.
5. Divide the batter evenly among the 16 prepared liners, filling each about 2/3 full. Bake for 14-16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Let the cupcakes cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
7. For the Frosting: In a large bowl, beat the second 1 cup of room-temperature butter with an electric mixer until very smooth and creamy, about 3 minutes.
8. With the mixer on low, gradually add the powdered sugar and the second 1/2 teaspoon of salt. Once incorporated, increase the speed to high and beat for 2-3 minutes until light and fluffy.
9. Add the 3 tablespoons of butterscotch sauce and beat on high for another minute until fully incorporated and the frosting is smooth. If you desire a thicker consistency, add more powdered sugar, one tablespoon at a time.
10. Frost the cooled cupcakes using a piping bag or an offset spatula. Drizzle the tops with a little extra butterscotch sauce just before serving.

Variations

• Salted Butterscotch: Sprinkle a tiny pinch of flaky sea salt over the frosted cupcakes for a sweet-and-salty finish.
• Stuffed Cupcakes: Use a cupcake corer or a small spoon to remove a bit of the center from each cooled cupcake, fill with a teaspoon of butterscotch sauce, then replace the plug before frosting.
• Broiled Topping: For a quick, less sweet topping, skip the buttercream. Brush the warm cupcakes with butterscotch sauce and place under a broiler for 30-60 seconds for a glazed, sticky-top effect.
• Mini Treats: Bake the batter in mini muffin tins for bite-sized butterscotch delights, reducing the bake time to about 9-11 minutes.

Tips for Success

• Room Temperature is Key: Ensuring your butter, eggs, sour cream, and milk are at room temperature creates a smoother, more homogeneous batter and prevents overmixing.
• Don’t Overfill: Filling the liners only 2/3 full prevents the cupcakes from spilling over and creating a messy, flat top.
• Sift Your Powdered Sugar: For the absolute smoothest frosting without any lumps, sift your powdered sugar before adding it to the butter.
• Cool Completely: Never frost a warm cupcake. The buttercream will melt and slide right off.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Frosted cupcakes should be stored in the refrigerator in an airtight container for up to 3 days. Let them come to room temperature for about 30 minutes before serving for the best texture and flavor.

FAQ

Can I use all-purpose flour instead of cake flour?

Yes, but your cupcakes will be slightly less tender. For a closer result, replace 2 tablespoons from each cup of all-purpose flour with cornstarch (for this recipe, use 1 3/4 cups all-purpose flour minus 3 1/2 tablespoons, plus 3 1/2 tablespoons cornstarch).

My frosting is too thin/runny. What happened?

Your butter may have been too soft, or your kitchen may be very warm. Chill the frosting bowl in the refrigerator for 15-20 minutes, then beat again. You can also gradually add more powdered sugar to stiffen it.

Can I make the cupcakes ahead of time?

Absolutely. Bake and cool the cupcakes completely, then freeze them unfrosted in a single layer before transferring to an airtight container. Thaw at room temperature and frost the day you plan to serve.

Why is sour cream in the batter?

The sour cream adds fat and acidity, which results in an exceptionally moist, tender crumb and helps balance the sweetness of the brown sugar.

What can I use if I don’t have butterscotch sauce?

This recipe is designed for butterscotch flavor. While you could use a high-quality caramel sauce in a pinch, the distinct flavor of butterscotch (which comes from brown butter and brown sugar) will be different.

Can I use light brown sugar?

Dark brown sugar has more molasses, which is crucial for the deep butterscotch flavor. Light brown sugar will produce a milder, less complex taste.