How To Make Brown Sugar Butterscotch Cupcakes
Have some of these moist Brown Sugar Butterscotch Cupcakes filled with sweet butterscotch sauce, topped with vanilla frosting and butterscotch drizzle!
For Butterscotch Sauce:
- ¾cuplight brown sugar,or dark brown sugar, packed
- ¾cupheavy cream
- 2tsppure vanilla extract
For Brown Sugar Cupcakes:
- 1⅔cupall-purpose flour,spoon and leveled
- ½tspbaking powder
- ¼tspbaking soda
- 1cuplight brown sugar,or dark brown sugar, packed
- ½cupbutter,(1 stick) unsalted, melted
- 1large egg,at room temperature
- 1tbsppure vanilla extract
For Vanilla Frosting:
- 1cupbutter,(2 sticks) unsalted, softened to room temperature
- 4cupsconfectioners’ sugar
- ¼cupheavy cream
- 2½tsppure vanilla extract
- salt,to taste
In a medium saucepan over medium heat, melt the butter.
Whisk in the brown sugar, then whisk in cream, then let the mixture bubble and thicken for 5 minutes without stirring.
Remove from the heat, and whisk in vanilla and salt.
Allow to cool.
Preheat the oven to 350 degrees F.
Line 12-count cupcake pan with liners or spray with nonstick spray. Set aside.
Brown Sugar Cupcakes:
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large microwave-safe bowl, melt butter in the microwave.
Whisk in the brown sugar vigorously until no lumps remain.
Whisk in the egg, yogurt, milk, and vanilla extract until combined.
Slowly mix in the dry ingredients until no lumps remain. The batter will be thick.
Divide the batter between 12 cupcake liners.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before filling.
In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment.
Beat for 3 minutes until smooth and creamy.
Add the powdered sugar, cream, and vanilla extract with the mixer running.
Increase to high speed and beat for 3 minutes.
Add more powdered sugar if the frosting is too thin or more cream if the mixture is too thick.
Add ¼ teaspoon of salt (or more) if frosting is too sweet.
Fill a plastic squeeze bottle or piping bag (with a filling tip) with butterscotch sauce and push the tip of the bottle into the top of each cupcake, applying enough pressure to fill each cupcake with sauce.
Top with vanilla frosting and drizzle with remaining butterscotch sauce.
- Sour cream or non-fat, low-fat, vanilla, plain, Greek, or regular yogurt is okay.
- Skim milk, 1%, 2%, whole, almond milk, soy milk, coconut milk, or rice milk is okay.
- Heavy cream is preferred in frosting for optimal texture. Milk or half-and-half are acceptable substitutes, but the frosting won’t be as creamy or fluffy.
- the cupcakes remain fresh covered at room temperature for 2 days or in the refrigerator for 4 days. Store any leftover butterscotch in the refrigerator for up to 1 week.
- Use a Wilton 1M tip for the frosting, if desired.
- Calories: 631.06kcal
- Fat: 35.42g
- Saturated Fat: 22.12g
- Trans Fat: 1.09g
- Monounsaturated Fat: 9.42g
- Polyunsaturated Fat: 1.47g
- Carbohydrates: 75.85g
- Fiber: 0.47g
- Sugar: 61.62g
- Protein: 3.69g
- Cholesterol: 116.03mg
- Sodium: 369.54mg
- Calcium: 81.72mg
- Potassium: 108.12mg
- Iron: 1.10mg
- Vitamin A: 323.01µg
- Vitamin C: 0.14mg
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