BUTTERSCOTCH CUPCAKES
Irresistible butterscotch cupcakes topped with the best and easiest butterscotch frosting. These moist and creamy cupcakes are perfect for any occasion!
Provided by Adina
Categories Muffins and Cupcakes
Time 50m
Number Of Ingredients 17
Steps:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a muffin tin with paper muffin liners.
- Mix together the flour, brown sugar, baking soda, baking powder, and salt. Set aside.
- In another bowl beat together the eggs, vegetable oil, butterscotch flavor, and buttermilk.
- Add the dry ingredients and the sparkling water to the wet ingredients, alternating between the two. Don't overmix.
- Place the batter into the prepared muffin molds and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes rest for 5 minutes, then carefully remove from the tin and let cool completely on a wire rack.
- Start beating the heavy cream in a mixing bowl.
- Slowly start adding the butterscotch instant pudding mix and the icing sugar. Add the butterscotch flavor as well and continue beating until the heavy cream reaches the desired consistency.
- Transfer the cream to a piping bag fitted with a star tip and pipe the topping onto the cupcakes.
- Finish with the golden star sprinkles.
Nutrition Facts : ServingSize 1 cupcake, Calories 315 kcal, Carbohydrate 25 g, Protein 4 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 79 mg, Sodium 217 mg, Sugar 14 g, UnsaturatedFat 11 g
BUTTERSCOTCH CUPCAKES!
Deliciously Sweet Butterscotch Cupcakes with a Butterscotch Sauce Centre, Butterscotch Frosting, and a Butterscotch Drizzle!
Provided by Jane's Patisserie
Categories Cake
Time 30m
Number Of Ingredients 13
Steps:
- Add the Butter to a pan, and melt on a medium heat.
- Add in the Sugar, Cream and Salt and boil for 4-5 minutes on a medium-high heat.
- Take the pan off the heat, and add in the Vanilla and stir.
- Transfer to a container to cool fully. It will thicken a bit as it cools.
- Preheat your oven to 180C/160C Fan, and get your Cupcake Cases ready! I use the Iced Jems Baking Cups, on a flat baking tray.
- Beat together your Butter and Dark Brown Sugar until light and fluffy!
- Add in the Self Raising Flour, and Eggs and beat till smooth.
- Split between the Cupcake Cases using a 5cm Ice Cream Scoop, and bake in the oven for 17-20 minutes!
- Leave to cool fully once baked!
- Make sure your Unsalted Butter (not stork) is at room temperature, and beat for a minute to loosen and make smooth!
- Add in the Icing Sugar in halves, and beat each time till combined.
- Add in the Butterscotch Sauce and combine till beautifully delicious!
- Cut out a small hole in the cupcakes, and fill with a teaspoon of Butterscotch Sauce.
- Pipe the Buttercream on, and sprinkle with sprinkles if you wish!
- Drizzle over a small amount of Butterscotch Sauce!
- Enjoy!
Nutrition Facts : Calories 384 kcal, Carbohydrate 46 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 94 mg, Sodium 22 mg, Sugar 36 g, ServingSize 1 serving
BUTTERSCOTCH CUPCAKES WITH CREAM CHEESE FROSTING
Two of our favorite scrumptious things come together in this must-try treat: moist butterscotch cupcakes and luscious cream cheese frosting.
Provided by My Food and Family
Categories Dairy
Time 1h34m
Yield 24 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 39 g, Fiber 0 g, Sugar 30 g, Protein 2 g
BUTTERSCOTCH CUPCAKES
Make and share this Butterscotch Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 258.9, Fat 7.5, SaturatedFat 4.5, Cholesterol 36.6, Sodium 176.1, Carbohydrate 44.8, Fiber 0.6, Sugar 22.6, Protein 3.5
CHOCOLATE CUPCAKES WITH BUTTERSCOTCH ICING
Categories Cake Chocolate Dessert Bake Kid-Friendly Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 cupcakes
Number Of Ingredients 10
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.
FUDGY CHOCOLATE BUTTERSCOTCH CUPCAKES
Make and share this Fudgy Chocolate Butterscotch Cupcakes recipe from Food.com.
Provided by ellie3763
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 110.2, Fat 3, SaturatedFat 2, Cholesterol 17.6, Sodium 192.7, Carbohydrate 20.5, Fiber 2, Sugar 11.3, Protein 2.2
BUTTERSCOTCH BUTTERCREAM ICING
If you like butterscotch you will love this icing. It can be used on vanilla cake, chocolate cake, cupcakes or anything you prefer.
Provided by The Real Cake Baker
Categories Dessert
Time 40m
Yield 2 9 in cakes
Number Of Ingredients 5
Steps:
- Place butterscotch chips in a small saucepan with whipping cream and melt on low temperature. Stir constantly. Allow to cool for approximately 20 minutes. In mixing bowl cut up the butter into small pieces and add the butterscotch mixture. Blend together on high until mixed well and fluffy. Add vanilla and mix well. Add powdered sugar and blend until light and fluffy add more sugar if necessary.
CARAMEL CUPCAKES WITH BUTTERSCOTCH FROSTING
Make and share this Caramel Cupcakes With Butterscotch Frosting recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334.4, Fat 14.3, SaturatedFat 8.7, Cholesterol 72.5, Sodium 81.5, Carbohydrate 49.9, Fiber 0.4, Sugar 38.8, Protein 2.7
BUTTERSCOTCH FROSTING
Makes a wonderful frosting for cupcakes or a simple cake. Very easy to prepare. From Fine Cooking, originally suggested for caramel cupcakes. This recipe is enough to frost 12 cupcakes.
Provided by WaterMelon
Categories Dessert
Time 17m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a heavy saucepan over med-low heat.
- Add brown sugar and stir constantly with wooden spoon.
- After 2-3mins, sugar will melt and mixture will become smooth, then begin to bubble (it's ok if it looks separated at this point).
- Once this happens, stir constantly for 2mins (less if sugar smells like it's burning).
- Carefully add cream and stir for another 2mins.
- Mixture will thicken slightly and look smooth and glossy.
- Remove pan from heat and let cool for 5mins, stirring frequently.
- Beat in confectioners' sugar and vanilla with wooden spoon.
- If frosting seems a bit dry, add more cream, 1/2 tablespoon at a time, until thick, smooth and spreadable.
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BUTTERSCOTCH CUPCAKES WITH BUTTERSCOTCH FROSTING
From creationsbykara.com
4.5/5 (32)Total Time 48 minsCategory DessertCalories 308 per serving
- In a large bowl, whisk together the flour, dry pudding mix, sugar, baking power, salt, and butterscotch chips. In a small bowl whisk together the eggs, oil, milk, and vanilla. Pour over the dry ingredients and stir till just combined. Pour into 20 paper lined muffin cups.
- Bake at 375° for 18-20 minutes or till toothpick comes out clean. Cool completely on wire racks.
- For frosting: Melt butter over medium heat in a large saucepan. Cook till it foams and starts to turn light brown. Quickly add brown sugar. Stir and cook till mixture comes to a boil.
- Slowly whisk in the cream, and bring to a boil again, stirring constantly. Boil and stir for 30 seconds. Remove from heat and add salt, vanilla, and cinnamon.
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