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Sugar Butterscotch Cupcakes Recipe

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4.7 from 136 reviews

These Sugar Butterscotch Cupcakes feature a rich homemade butterscotch sauce baked into moist cupcakes topped with creamy vanilla buttercream frosting. The cupcakes are filled with luscious butterscotch sauce that oozes with every bite, combining the flavors of brown sugar, butter, and a touch of bourbon or scotch for depth. Perfect for special occasions or a delicious treat.

Ingredients

Scale

Butterscotch Sauce

  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 3/4 cup (150g) dark brown sugar
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup (120g/ml) heavy cream
  • 2 teaspoons pure vanilla extract (or vanilla bean paste)
  • 2 teaspoons scotch, bourbon, or rum (optional)
  • 1/2 teaspoon salt

Cupcakes

  • 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)

Frosting and Finishing

  • Vanilla buttercream or Swiss meringue buttercream frosting
  • Leftover butterscotch sauce for drizzling

Instructions

  1. Make the butterscotch sauce: In a medium saucepan over medium heat, melt the butter with the brown sugar and lemon juice, whisking until combined. Slowly pour in the heavy cream while whisking constantly. Once combined, stop whisking and bring the mixture to a boil. Reduce heat to medium-low and allow it to boil gently for 3 to 4 minutes. Remove from heat, then stir in the vanilla extract, scotch or bourbon (if using), and salt. Let the sauce cool completely before using.
  2. Prepare cupcake batter: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners. Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside. In a large bowl, whisk together the melted butter and brown sugar until smooth and lump-free. Add in the egg, sour cream, milk, and vanilla extract, whisking until incorporated. Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing.
  3. Bake the cupcakes: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cupcakes cool in the pan on a rack for 10 minutes, then transfer them directly to the rack to cool completely.
  4. Fill the cupcakes: Using a sharp knife, carefully cut a small circle (about 1 inch deep) from the center of each cooled cupcake to create a pocket. Save the removed piece. Spoon 1 to 2 teaspoons of the thickened, cooled butterscotch sauce into each hollow. Trim the pointy end of the removed cupcake chunk if necessary and gently press it back onto the filled cavity to seal.
  5. Make and apply frosting: Prepare your choice of frosting—vanilla buttercream or Swiss meringue buttercream are recommended. Using a piping bag fitted with a Wilton 1M tip, pipe the frosting generously on top of each cupcake. Finish by drizzling leftover butterscotch sauce over the frosting for an extra touch of sweetness.
  6. Storage: Store cupcakes at room temperature for up to 2 days or refrigerate for up to 4 days. Keep leftover butterscotch sauce in a sealed container in the fridge for up to 2 weeks. Use a cupcake carrier for transporting decorated cupcakes safely.

Notes

  • Do not substitute the heavy cream in the butterscotch sauce with milk or half-and-half to ensure the right consistency and richness.
  • The lemon juice in the butterscotch sauce helps balance the sweetness and enhance flavor, so do not skip it.
  • The alcohol (scotch, bourbon, or rum) is optional but adds depth; you can omit it if desired.
  • Fill the cupcake liners only two-thirds full to avoid batter spilling over during baking.
  • Ensure cupcakes are completely cool before filling and frosting to prevent melting or sogginess.
  • If you want less sweetness, consider Swiss meringue buttercream which is less sweet than classic buttercream.
  • Use fresh, high-quality vanilla extract or vanilla bean paste for the best flavor.
  • Trim and press cupcake tops gently when filling to avoid breaking the cupcakes.

Keywords: butterscotch cupcakes, homemade butterscotch sauce, filled cupcakes, vanilla buttercream, dessert cupcakes

Find it online: https://biteandenjoy.com/sugar-butterscotch-cupcakes-recipe/