Butterscotch Cupcakes

Introduction

These cupcakes capture the deep, toffee-like essence of butterscotch in every bite. You get a supremely moist brown sugar cake topped with a silky, salted butterscotch buttercream for the perfect balance of sweet and rich. It’s a dessert that feels decadent yet comforting.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 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 16 muffin tins with paper liners.
2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and the first 3/4 teaspoon of salt.
3. In a large bowl, use an electric mixer to beat the first 1/2 cup of butter and the dark brown sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract.
5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared liners, filling each about 2/3 full.
7. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the remaining 1 cup of butter with an electric mixer until smooth and creamy.
9. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated, then on medium-high speed until smooth.
10. Add the remaining 1/2 teaspoon of salt and the 3 tablespoons of butterscotch sauce. Beat on medium-high speed for 2-3 minutes until the frosting is fluffy and light.
11. Frost the completely cooled cupcakes using a piping bag or an offset spatula. Drizzle with extra butterscotch sauce just before serving.

Variations

• Swirl Frosting: For a marbled effect, fold 1 extra tablespoon of butterscotch sauce into your finished frosting just once or twice, then pipe onto cupcakes.
• Mini Cakes: Bake the batter in a 9×13-inch pan for about 20-25 minutes for a simple butterscotch sheet cake.
• Salted Caramel Twist: Drizzle the frosted cupcakes with a salted caramel sauce instead of extra butterscotch sauce for a slightly different flavor profile.
• Texture Topping: Add a sprinkle of flaky sea salt or a small piece of toffee candy on top of each cupcake for added crunch.

Tips for Success

• Ensure all your refrigerated ingredients (butter, eggs, sour cream, milk) are truly at room temperature for a smooth, well-emulsified batter.
• For perfectly domed cupcakes, let the batter rest for 10-15 minutes before filling the liners and baking.
• If your frosting is too thin, add more powdered sugar. If it’s too thick, beat in a teaspoon of milk or butterscotch sauce.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or frosted cupcakes in the refrigerator for up to 3 days. Let chilled cupcakes 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 the texture will be slightly denser. For a closer substitute, replace 2 tablespoons from each cup of all-purpose flour with cornstarch.

Why is my frosting too runny?

Your butter may have been too warm. Chill the bowl of frosting in the refrigerator for 15-20 minutes, then beat again. You can also add more powdered sugar to thicken it.

Can I make these cupcakes ahead of time?

Absolutely. Bake and cool the cupcakes completely, then store unfrosted at room temperature overnight. Make the frosting the day of serving.

What if I don’t have sour cream?

Full-fat plain yogurt is the best substitute. Avoid low-fat versions, as the fat content is important for moisture.

My cupcakes didn’t dome nicely. What happened?

This is often caused by overmixing the batter or an oven that runs too hot. Use an oven thermometer to check accuracy and mix only until ingredients are combined.

Can I freeze these cupcakes?

Yes, unfrosted cupcakes freeze very well. Wrap them individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature before frosting.