Butterscotch Cupcakes

Introduction

Butterscotch cupcakes are a delightful twist on the classic vanilla cupcake, combining rich caramel-like flavors with soft, moist cake. Perfect for dessert lovers who crave something sweet and buttery, these cupcakes offer a comforting taste reminiscent of old-fashioned candies and home-baked treats. Whether you’re baking for a birthday, holiday, or just because, butterscotch cupcakes are sure to impress.

The History

Butterscotch has roots dating back to 19th century England, where it was originally made from brown sugar and butter, sometimes including molasses or corn syrup for a smoother texture. The term “butterscotch” is believed to have originated from the word “scorch,” due to the high heat used in making the candy. Cupcakes as we know them today began appearing in American cookbooks during the 19th century, and over time, creative bakers began infusing traditional flavors like butterscotch into their desserts, giving rise to the beloved butterscotch cupcake.

Ingredients Breakdown

Butterscotch cupcakes typically include flour, baking powder, salt, butter, brown sugar, eggs, milk, and butterscotch flavoring or chips. Some recipes may use real butterscotch sauce or incorporate a homemade butterscotch swirl inside the cupcakes for extra indulgence. Frosting often includes butterscotch sauce, cream cheese, or buttercream infused with the signature caramel-butter flavor.

Step-by-Step Recipe

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together softened butter and brown sugar until light and fluffy.
3. Add in eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually mix the dry ingredients into the wet ingredients, alternating with milk, beginning and ending with the dry mixture.
6. Fold in butterscotch chips or stir in a few tablespoons of butterscotch sauce for added flavor.
7. Spoon the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.
8. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool completely before frosting.
10. For the frosting: beat softened butter and gradually add powdered sugar, then mix in butterscotch sauce and a splash of vanilla extract until smooth and spreadable.
11. Frost cooled cupcakes and optionally drizzle with more butterscotch sauce and a pinch of sea salt.

Tips

• To prevent overmixing, always alternate between adding dry ingredients and liquid components in small batches.
• If using butterscotch sauce, make sure it’s thick enough to hold its shape but still spreadable; otherwise, chill it slightly before using.
• Use room temperature ingredients to ensure a smooth and even batter.
• Don’t overfill the liners—this helps avoid spilling and ensures even rising.
• Cool cupcakes completely before applying frosting to prevent melting or sliding off.

Variations and Customizations

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum.
• Vegan: Replace butter with vegan margarine, use plant-based milk, and substitute eggs with flax eggs or applesauce.
• Chocolate Butterscotch: Add cocoa powder to the batter or fold in chocolate chunks for a decadent twist.
• Spiced Butterscotch: Add a pinch of cinnamon, nutmeg, or ginger for warmth and depth of flavor.
• Alcohol Infusion: Stir a splash of bourbon or rum into the frosting for an adult-friendly version.
• Swirl Technique: Use a piping bag to create a marbled effect by swirling butterscotch sauce into the batter before baking.

Health Considerations and Nutritional Value

While undeniably delicious, butterscotch cupcakes are relatively high in sugar and saturated fats due to the butter, brown sugar, and frosting. A single cupcake can range between 250–400 calories depending on size and frosting. For healthier alternatives, consider substituting some sugar with natural sweeteners like honey or maple syrup, using whole wheat flour, and opting for low-fat dairy products. Moderation is key when enjoying these indulgent treats.

Ingredients

For the Cupcakes:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups packed brown sugar
• 2 large eggs
• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup whole milk
• 1 tsp vanilla extract
• ¼ cup butterscotch sauce or ½ cup butterscotch chips

For the Butterscotch Frosting:

• ½ cup (1 stick) unsalted butter, softened
• 2 ½ cups powdered sugar
• ¼ cup butterscotch sauce
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream or milk (as needed)

Directions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, beat butter and brown sugar together until creamy and fluffy, about 2–3 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a medium bowl, sift together flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture in three parts, alternating with milk in two parts, starting and ending with dry ingredients. Mix until just combined.
6. Fold in butterscotch chips or gently stir in butterscotch sauce.
7. Divide the batter evenly among the lined muffin cups, filling each about ⅔ full.
8. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. To make the frosting: In a bowl, beat butter until creamy. Gradually add powdered sugar, mixing on low speed to avoid dust.
11. Add butterscotch sauce and vanilla extract, then beat on medium-high speed until light and fluffy, about 3–4 minutes. Add cream or milk if needed to reach desired consistency.
12. Frost cooled cupcakes using a spatula or piping bag. Drizzle additional butterscotch sauce on top and sprinkle with sea salt if desired.

FAQ

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes up to two days in advance and store them in an airtight container at room temperature. Frost before serving.

How long do they last?

Properly stored, unfrosted cupcakes can last up to 3 days at room temperature. Frosted cupcakes should be kept refrigerated and consumed within 2 days.

Can I freeze butterscotch cupcakes?

Absolutely! Wrap unfrosted cupcakes tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature and frost once thawed.

What kind of butterscotch sauce works best?

Store-bought or homemade both work well. Look for sauces with a thick, sticky consistency that holds its shape—ideal for both mixing and frosting.

Can I make this recipe without butterscotch chips or sauce?

Yes, you can omit the chips and increase the sauce or use melted caramel for a similar flavor profile.

Summary

Butterscotch cupcakes combine the rich, buttery goodness of butterscotch with tender, moist cake layers, topped with a luscious butterscotch-infused frosting. Perfect for special occasions or anytime indulgence, these cupcakes bring a nostalgic sweetness to any gathering.