Introduction

These Sugar Butterscotch Cupcakes offer a rich, buttery flavor perfectly balanced with a smooth butterscotch filling and creamy frosting. They’re a delightful treat for any occasion, combining moist cupcakes with luscious sauce for an irresistible bite.

A close-up view of a cupcake with two main layers: a golden brown cake base with a soft, slightly crumbly texture sitting on an open beige paper liner, topped by a tall swirl of creamy off-white frosting with a smooth and fluffy texture, drizzled with a glossy light brown caramel sauce that lightly runs down the frosting’s curves. In the background, three more identical cupcakes are slightly out of focus, also topped with swirled frosting and caramel drizzle, all placed on a white plate with round indentations along the edge, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (4 Tbsp; 56g) unsalted butter
3/4 cup (150g) dark brown sugar
1/2 teaspoon fresh lemon juice (do not skip!)
1/2 cup (120g/ml) heavy cream (do not use milk or half-and-half)
2 teaspoons pure vanilla extract (or vanilla bean paste)
2 teaspoons scotch, bourbon, or rum (optional)
1/2 teaspoon salt
1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
1 cup (200g) packed light or dark brown sugar
1 large egg, at room temperature
1/4 cup (60g) sour cream or plain yogurt, at room temperature
3/4 cup (180g/ml) whole milk, at room temperature
1 teaspoon pure vanilla extract (or vanilla bean paste)
Vanilla buttercream (sweet) or Swiss meringue buttercream (not as sweet) for frosting

Instructions

Step 1: Make the butterscotch sauce. In a medium saucepan over medium heat, melt the butter with the brown sugar and lemon juice, whisking to combine. Once melted and combined, slowly add the heavy cream while whisking constantly. Stop whisking once the cream is incorporated and let the mixture come to a boil. Reduce heat to medium-low and boil for 3–4 minutes. Remove from heat, then stir in vanilla extract, scotch (if using), and salt. Allow to cool completely.
Step 2: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners (and a second pan with 3 liners if needed, as this recipe makes about 15 cupcakes). Set aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: In a large bowl, whisk the melted butter and brown sugar until smooth and lump-free. Add the egg, sour cream, milk, and vanilla, then whisk until fully combined. Add the dry ingredients and stir gently until just combined.
Step 5: Fill the cupcake liners about two-thirds full with batter to prevent spilling over.
Step 6: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cupcakes cool in the pan on a wire rack for 10 minutes. Then remove from the pan and cool completely on the rack before filling and frosting.
Step 8: To fill, use a sharp knife to cut a 1-inch deep circle in the center of each cooled cupcake. Remove the cone-shaped piece carefully. Spoon thickened, cooled butterscotch sauce into the hole (1–2 teaspoons per cupcake). Trim the pointy end off the removed cupcake piece and press it back onto the filling to seal.
Step 9: Prepare your choice of frosting: vanilla buttercream, Swiss meringue buttercream, or a lighter whipped option.
Step 10: Frost each cupcake, using a piping tip if desired, and drizzle with any leftover butterscotch sauce.

Tips & Variations

Use fresh lemon juice in the butterscotch sauce to balance the sweetness and enhance flavor.
Swap bourbon or rum for the scotch if you prefer a different flavor note, or omit alcohol altogether.
Ensure all cold ingredients are at room temperature for the smoothest batter and best rise.
For a less sweet frosting, try Swiss meringue buttercream instead of traditional vanilla buttercream.

Storage

Store cupcakes at room temperature in an airtight container for up to 2 days, or refrigerate for up to 4 days. Keep leftover butterscotch sauce in a sealed jar in the refrigerator for up to 2 weeks. Before serving refrigerated cupcakes, let them come to room temperature or warm slightly for best texture and flavor.

How to Serve

A close-up of a cupcake that has been cut in half showing three layers: the bottom layer is a moist light brown cake, the middle layer is a gooey caramel filling with a smooth texture, and the top layer is a thick swirl of creamy white frosting with caramel drizzle on the side. The cupcake is resting on a white cupcake liner that is open and sits on a white plate with a delicate scalloped edge, all placed on a white marbled surface. In the blurred background, there are three whole cupcakes topped with the same white frosting and caramel drizzle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the butterscotch sauce ahead of time?

Yes, the butterscotch sauce can be made several days in advance and stored in the refrigerator. Just be sure to let it cool completely before refrigerating and stir gently before using.

What if I don’t have sour cream for the batter?

You can substitute plain yogurt in equal amounts for sour cream. This will keep the cupcakes moist without altering the flavor significantly.