Description
Soft, moist cupcakes made with brown sugar and topped with creamy butterscotch frosting and a drizzle of rich sauce. These sweet treats are the perfect cozy dessert for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 1/2 cup butterscotch chips (optional)
- 2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter (for frosting)
- 3 tablespoons butterscotch sauce (for frosting and drizzle)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients.
- Fold in butterscotch chips if using.
- Divide batter evenly among cupcake liners, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool completely on a wire rack before frosting.
- To make frosting, beat butter, powdered sugar, and butterscotch sauce until smooth and fluffy.
- Frost cupcakes and drizzle with additional butterscotch sauce before serving.
Notes
- Make your own buttermilk by mixing 1/2 cup milk with 1 tablespoon vinegar or lemon juice.
- Chill frosting slightly before piping for a neater swirl.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 325
- Sugar: 29g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: butterscotch, brown sugar, cupcakes, dessert, baking, fall recipe