Butterscotch Cupcakes Recipe

Name: Butterscotch Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 2/3 cup packed dark brown sugar; 1 cup milk; 1/3 cup butter, melted; 2 tablespoons corn syrup; 1 tablespoon vanilla; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; Icing; 3 -4 tablespoons butterscotch sundae sauce, divided; 1 tablespoon butter, softened; 1 cup icing sugar

Servings: persons

1 egg
2/3 cup packed dark brown sugar
1 cup milk
1/3 cup butter, melted
2 tablespoons corn syrup
1 tablespoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Icing
3 -4 tablespoons butterscotch sundae sauce, divided
1 tablespoon butter, softened
1 cup icing sugar

1
Preheat oven to 375u00b0F Lightly Butter nonstick muffin pan or line with paper baking cups.
2
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.
3
Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean.
4
Let cool in pan on rack for 10 minute Transfer to rack to cool completely.
5
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.
6
Tips: If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL) fancy molasses.

1264

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 egg, 2/3 cup packed dark brown sugar, 1 cup milk, 1/3 cup butter, melted, and more.

Yes, Butterscotch Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Cupcakes

How did you like this recipe?

Frequently Asked Questions