Best Butterscotch Cupcakes Recipes

CHOCOLATE CUPCAKES WITH BUTTERSCOTCH ICING

Steps:

• In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature. In a bowl whisk together the flour, the baking soda, and a pinch of salt. In another bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition, divide the batter among 12 paper-lined 1/2-cup muffin tins, and bake the cupcakes, in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
• In another bowl combine the butterscotch chips and the cream, scalded, let the chips soften, and whisk the mixture until it is smooth. Let the icing cool completely, whisk it until it is fluffy, and spread it on the cupcakes.

BUTTERSCOTCH CUPCAKES WITH SALTY CARAMEL FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in butterscotch chips. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar. Frost cooled cupcakes. Sprinkle each with kosher salt.

CARAMEL CUPCAKES WITH BUTTERSCOTCH FROSTING

Steps:

• Position a rack in the lower third of the oven and heat the oven to 350 degrees. Line 12 standard-size muffin cups with paper liners.
• Make the caramel: Bring 1/3 cup water to a boil in a small saucepan; keep it very hot. Put the 1/3 cup sugar in a heavy-based 8-inch skillet or shallow saucepan. Set the pan over medium heat. Shake the pan to level the sugar and leave it alone until it's about half melted. Shake and swirl the pan to help the sugar melt completely. Cook the melted sugar, constantly swirling or stirring with a wooden spoon, until it bubbles and turns a deep reddish caramel color.
• Immediately take the pan off the heat and carefully drizzle the boiling water over the caramel. The mixture will sputter. Return the pan to medium heat; stir constantly with the wooden spoon just until the caramel is completely dissolved. Pour the caramel into a heatproof liquid measuring cup. Pour about 1/3 cup water into the empty caramel pan and return to medium heat until very hot, stirring to dissolve any remaining caramel. Spoon enough of this liquid into the measuring cup with the caramel to bring the level up to 1/2 cup. Let cool until warm. (You can make the caramel hours or even a day ahead. When it is cool, cover it and leave it at room temperature.).
• Make the cupcakes: Sift the flour, baking powder and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until smooth, 30 to 60 seconds. With the mixer running, slowly pour in the remaining 3/4 cup sugar, stop the mixer and scrape the bowl and beaters. Beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, on medium speed until the batter is smooth, 30 to 60 seconds after each addition; scrape the bowl each time. Beat in the vanilla. On low speed, add the dry ingredients in three installments, alternating with the caramel. Mix only until the batter is smooth.
• Divide the batter evenly among the prepared muffin cups. (Use two rounded soup spoons: one to pick up the batter, one to push it off.) Don't smooth the batter. Bake until the cupcakes are golden brown and spring back when gently pressed in the center, 18 to 20 minutes. Let the cupcakes cool in the tin for 5 minutes on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack and let cool completely.
• Spoon a slightly heaping tablespoon of the frosting on top of each cupcake and use the back of the spoon to spread and swirl the frosting. If the frosting starts to stiffen, rewarm it briefly over medium-low heat until it's spreadable.
• Holding a cupcake by its liner, dip it into the chopped pecans, if using, turning to coat the frosting thoroughly. Repeat with the remaining cupcakes. Let the frosting set for about 30 minutes before serving.
• To make frosting: Melt the butter in a heavy 2-or 3-quart saucepan over medium-low heat. Add the brown sugar and stir almost constantly with a wooden spoon. After 2 to 3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble (it's all right if it still looks separated at this point). Once this happens, stir constantly for 2 minutes (less if the sugar smells as if it's burning). Carefully add the 1/4 cup cream and stir constantly for another 2 minutes. The mixture will thicken slightly and look smooth and glossy.
• Remove the pan from the heat and let cool for 5 minutes, stirring frequently. Beat in the confectioners' sugar and vanilla with the wooden spoon. If the frosting seems a little dry, beat in more cream, a half tablespoon at a time, until frosting is thick, smooth, and spreadable.

BUTTERSCOTCH CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Beat first 5 ingredients in bowl with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
• Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
• Beat cream cheese, butter and powdered sugar in bowl with mixer until blended. Spread over cupcakes. Sprinkle with colored sugar; top with berries.

BUTTERSCOTCH CUPCAKES

Steps:

• Preheat oven to 375°F Lightly Butter nonstick muffin pan or line with paper baking cups.
• In large bowl, whisk egg. Whisk in brown sugar, Milk, Butter, corn syrup and vanilla. Sprinkle with flour, baking powder and salt and whisk until blended and smooth.
• Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean.
• Let cool in pan on rack for 10 minute Transfer to rack to cool completely.
• Icing: In bowl, using electric mixer, beat 2 tbsp of the butterscotch sauce with Butter until blended. Sift icing sugar into bowl and beat until smooth, adding as much of remaining butterscotch a little at a time as necessary to make icing smooth and spreadable. Spread over cooled cupcakes.
• Tips: If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL) fancy molasses.

CHOCOLATE-MAYONNAISE CUPCAKES WITH CARAMEL-BUTTERSCOTCH BUTTERCREAM FROSTING RECIPE - (4.4/5)

Steps:

• Make the cake 1. Position a rack in the middle of the oven and preheat to 350°F (175°C). Line two standard 12-cup muffin tins with paper cupcake liners. 2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside. 3. In another bowl, combine the sugar and eggs and beat with an electric mixer set at medium-high speed until light and fluffy, about 2 minutes. Beat in the mayonnaise and vanilla just until combined. Reduce the speed to medium and beat in half of the flour mixture just until combined. 4. Stop the mixer and scrape down the sides of the bowl. Add half of the boiling water and beat at very low speed, just until the batter is smooth, 5 to 10 seconds. Add the remaining flour mixture and beat just until combined, 5 to 10 seconds longer. Beat in the remaining water. The batter will be somewhat thin. 5. Divide the batter among the prepared cupcake cup liners, filling them about two-thirds full. Bake until a wooden skewer inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Transfer the tin to wire racks and let cool completely. Make the caramel sauce 1. Combine the granulated sugar and water in a medium, heavy-bottomed saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to change color. Increase the heat to high and boil until the syrup turns a deep amber color, 4 to 5 minutes. Watch carefully, as it can burn quickly. 2. Immediately remove the pan from the heat and stir in the cream with a wooden spoon. Return the pan to the stove, reduce the heat to medium-low, and cook, stirring constantly, until the caramel thickens, 3 to 5 minutes. Remove the sauce from the heat and let cool. Make the buttercream frosting 1. While the sauce is cooling, prepare the buttercream. Combine the eggs and brown sugar in the metal bowl of a standing mixer. (Alternatively, use a metal mixing bowl and a handheld electric mixer, but be prepared for a workout.) 2. Fill a large saute pan or frying pan with water and bring to a simmer over medium-high heat. 3. Place the mixing bowl in the simmering water and whisk the eggs and sugar constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3 to 4 minutes. Use an instant-read thermometer to check the temperature; it should be anywhere between 120°F and 140°F (49°C to 60°C). 4. Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes. Beat in the vanilla and salt. 5. While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap. Pound the butter 5 or 6 times with a rolling pin, or until the butter is soft and malleable but still cool. 6. With the mixer speed still on medium-high, add the butter, approximately 2 tablespoons at a time, to the egg mixture, beating in each addition until it is incorporated. When all the butter has been incorporated, slowly dribble in the bourbon. Don't start to panic if the buttercream seems too liquid or looks curdled as you beat in the butter. It will magically emulsify into a smooth, creamy frosting by the time the last little bit of butter is mixed in. Have faith; it's worth it. 7. When the buttercream is smooth and glossy, turn off the mixer and, using a rubber spatula, fold in 1/2 cup of the cool caramel sauce. For a stronger flavor, fold in up to 1/2 cup more caramel sauce. 8. When the cupcakes are completely cool, frost them with the Caramel-Butterscotch Buttercream Frosting and serve.

PUMPKIN BUTTERSCOTCH SNACKING CUPCAKES

Steps:

• Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg in medium bowl.
• Set aside.
• In large bowl beat pumpkin, eggs, brown sugar and oil at medium speed for 3 minutes.
• Add dry ingredients.
• Stir in 1 cup walnuts and 1 cup morsels.
• Spoon about 1/2 cup batter into 24 greased or paper-lined muffin cups.
• Combine remaining walnuts and morsels in small bowl.
• Top each muffin with about 1 tablespoon of nut and morsel mix.
• Bake in preheated 350 degree oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
• Remove to wire rick and cool completely.
• Enjoy!

FUDGY CHOCOLATE BUTTERSCOTCH CUPCAKES

Steps:

• Fill cupcake tin with cupcake liners. Preheat over to 350°F.
• Mix apple sauce, sugars, vanilla, beat in egg.
• In a separate bowl mix flour, cocoa, baking powder, baking soda, salt, cinnamon.
• Add flour mixture to wet mixture a little at a time, stir in butterscotch chips.
• Spoon batter into cupcake liners.
• Bake for about 20 minutes or until tops are firm to touch.
• Dust with powdered sugar if desired.

BUTTERSCOTCH PUDDING POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
• Mix dry pudding mixes and sugar in medium saucepan; stir in milk, butter and extract. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes; sprinkle with nuts.
• Refrigerate 2 hours.

BUTTERSCOTCH CUPCAKES W/ GLAZE

Steps:

• Preheat oven to 350 degrees
• Prepare the yellow cake mix with ingredients listed above (2 1/3c milk, 3 eggs, 1 1/4 tsp vegetable oil, 1 tsp butter) or follow the directions on the back of the box.
• After all clumps are gone in the cake mix, add 1/2 of the butterscotch chips package to the mix, set remaining chips in package aside. Whisk together so that the chips are evenly spread throughout the mix.
• Add 4 tbsp of chocolate hazelnut spread (Nutella is more healthier than other spreads and is a lot more tasty). Mix well (add 1/2 tsp milk if mix begins to be too thick)
• Take the cupcake pan and spread butter on the rim of each cup (this keeps the cupcake from sticking when it rises) Next, put cupcake liners in each cup then spray Pam or dot butter at the bottom of each cupcake liner. (this recipe is made for a 6-8 cup pan)
• Let bake for 20 minutes or until fluffed and golden.
• Now for the yummy glaze! Melt 2 tsp of butter in small pot on medium heat for 2 minutes or until melted. After the butter has melted, add 1/2 c milk and the remaining butterscotch chips. Stir frequently for 5 minutes or until the butterscotch chips have melted. Let cool with lid on pot for the next step.
• In small bowl, combine chocolate hazelnut spread, peanut butter, and chocolate syrup, mix until it becomes a light cream.
• After the melted butterscotch chips have cooled a bit, add it to the small bowl of mix, whisk frequently for 2 minutes so that the mix becomes a creamy watery like glaze.
• By now your cupcakes should be ready to take out of the oven, let cool for 15 minutes. After cooled, spread the glaze over cupcakes. ENJOY!! :)

CHOCOLATE BUTTERSCOTCH CUPCAKES

Steps:

• Mix up the cake batter according to the package directions. Bake in 24 cupcakes liners for 18 minutes or until toothpick comes out clean. Use a straw to poke 5-6 holes in the top of each cupcake.
• Heat 1 cup of the butterscotch ice cream topping in the microwave for 30 seconds or until it is pourable. Drizzle topping into the holes in each cupcake. Let cool completely.
• Beat the butter and shortening until creamy. Add the vanilla, salt, and 1/4 cup ice cream topping and beat again. Slowly add the powdered sugar until completely mixed in. Beat on medium - high for 1-2 minutes or until light and fluffy. Top each cupcake with a swirl of frosting. Sprinkle with toffee pieces. Makes 24 cupcakes. Store cupcakes in a sealed container in the refrigerator.

CARAMEL CUPCAKES WITH BUTTERSCOTCH FROSTING

Steps:

• Position a rack in the lower third of the oven and heat the oven to 350. Line 12 standard size muffin cups with paper liners. Bring 1/3 cup water to a boil in a small saucepan; keep very hot. Put the 1/3 cup sugar in a heavy based 8 inch skillet or shallow saucepan. Set the pan over medium heat. Shake the pan to level the sugar and leave it alone until it's about half melted. Shake and swirl the pan to help the sugar melt completely. Cook the melted sugar, constantly swirling or stirring with a wooden spoon, until it bubbles and turns a deep reddish caramel color.
• Immediately take the pan off the heat and carefully drizzle the boiling water over the caramel. The mixture will sputter. Return the pan to medium heat; stir constantly with the wooden spoon just until the caramel is completely dissolved. Pour the caramel into a heatproof liquid measuring cup. Pour about 1/3 cup water into the empty caramel pan and return to medium heat until very hot, stirring to dissolve any remaining caramel. Spoon enough of this liquid into the measuring cup with the caramel to bring the level up to 1/2 cup. Let cool until warm. (You can make the caramel hours or even a day ahead. When cool, cover and leave at room temperature.)
• Sift the flour, baking powder, and salt into a small bowl. In a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand held mixer), beat the butter on medium speed until smooth, 30-60 seconds. With the mixer running, slowly pour in the remaining 3/4 cup sugar, stop the mixer, and scrape the bowl and beaters. Beat on medium high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, on medium speed until the batter is smooth, 30-60 seconds after each addition; scrape the bowl each time. Beat in the vanilla. On low speed, add the dry ingredients in three installments, alternating with the caramel. Mix only until the batter is smooth.
• Portion the batter evenly among the prepared muffin cups. (Use two rounded soup spoons: one to pick up the batter, one to push it off.) Don't smooth the batter. Bake until the cupcakes are golden brown and spring back when gently pressed in the center, 18-20 minutes. Let the cupcakes cool in the tin for 5 minutes on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack, and let cool completely.
• Make the frosting: Melt the butter in a heavy 2 or 3 quart saucepan over medium low heat. Add the brown sugar and stir almost constantly with a wooden spoon. After 2-3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble (it's alright if it still looks separated at this point). Once this happens, stir constantly for 2 minutes (less if the sugar smells like it's burning). Carefully add the 1/4 cup cream and stir constantly for another 2 minutes. The mixture will thicken slightly and look smooth and glossy. Remove the pan from the heat and let cool for 5 minutes, stirring frequently. Beat in the powdered sugar and vanilla with the wooden spoon. If the frosting seems a little dry, beat in more cream, 1/2 tablespoon at a time, until it's thick, smooth, and spreadable.
• Spoon a slightly heaping tablespoon of the frosting on top of each cupcake and use the back of the spoon to spread and swirl the frosting. If the frosting starts to stiffen, rewarm it briefly over medium low heat until it's spreadable. Holding a cupcake by its liner, dip it into the chopped pecans, if using, and turn it gently all around to coat the frosting thoroughly with the pecans. Alternatively, top with pecan halves, if using. Repeat with the remaining cupcakes. (Save any leftover pecans for another use.) Let the frosting set for about 30 minutes before serving.