Made with instant butterscotch pudding and chips folded into the batter, then finished with a rich browned-butter butterscotch frosting, these Butterscotch Cupcakes are a delicious choice for anyone who loves deep, toffee-like flavors.
Butterscotch is often overshadowed by caramel, yet it offers its own warm, buttery, and slightly toasted profile that pairs beautifully with simple cupcake batter. These double butterscotch cupcakes bring that flavor front and center: instant butterscotch pudding in the batter for moisture and taste, plus chopped butterscotch chips for pockets of sweet, chewy bits. The frosting leverages browned butter to add depth and a hint of nuttiness that complements the butterscotch perfectly.
The pudding mix in the batter not only enhances flavor but also contributes to a tender, moist crumb. If you like cupcakes that stay soft for days, this is an excellent base. I adapted the technique from a favorite pistachio cupcake recipe, but swapped in butterscotch components to create an entirely different, yet equally satisfying, experience.
Browned butter in the frosting creates a caramelized, toasty aroma that elevates the whole cupcake. To brown butter, melt it in a saucepan over medium heat. As it melts it will foam; continue cooking and swirl the pan occasionally until the milk solids turn a light golden brown and you smell a nutty aroma. Watch carefully — butter can go from browned to burned quickly. Once it reaches the light brown stage, remove it from the heat and proceed with the frosting recipe.
These cupcakes are a great dessert for gatherings, potlucks, or any time you want a classic, old-fashioned sweet with a modern twist. Below you’ll find the full recipe, ingredients, equipment, and clear instructions so you can recreate them at home.
More cake and cupcake ideas:
- Oreo Cupcakes
- Cinnamon Roll Cupcakes
- Strawberry Lemonade Cupcakes with Strawberry Cream Cheese Frosting
- Peanut Butter Cupcakes with Peanut Butter Frosting
- Lemon Drop Cakes
- Butterfinger Cake
- Reese’s Peanut Butter Chocolate Cake
- Flourless Chocolate Cake
- Easy Pound Cake
- Homemade Chocolate Cake
- German Chocolate Cake
- White Chocolate Raspberry Bundt Cake
BUTTERSCOTCH CUPCAKES
Butterscotch Cupcakes
These cupcakes combine instant butterscotch pudding and chopped butterscotch chips in the batter and are finished with a browned-butter butterscotch frosting for rich, layered flavor.
Prep Time: 30 mins | Cook Time: 18 mins | Cooling Time: 1 hr | Total Time: 1 hr 48 mins
Course: Dessert – Cakes and Cupcakes | Cuisine: American
Servings: 20 cupcakes | Calories: 326 kcal (approx.)
Equipment
- 2-quart covered saucepan (for browning butter)
- Wilton 1M or similar star piping tip (optional)
- 12-cup muffin pan
- Paper cupcake liners
Ingredients
Cupcakes
- 1 3/4 cups all-purpose flour
- 1 (3.4 oz) box instant butterscotch pudding mix
- 2/3 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butterscotch chips, roughly chopped
- 2 eggs
- 1/2 cup oil
- 1 1/4 cups milk
- 1 tsp vanilla extract
Butterscotch Frosting
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/3 cup heavy cream
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- Dash of cinnamon
- 3 cups powdered sugar
- 1–2 tbsp milk, as needed
Instructions
- Preheat the oven to 375°F (190°C). Line muffin tins with 20 paper liners.
- In a large bowl, whisk together the flour, dry butterscotch pudding mix, sugar, baking powder, salt, and chopped butterscotch chips.
- In a separate bowl, whisk the eggs, oil, milk, and vanilla until combined.
- Pour the wet ingredients over the dry ingredients and stir until just combined. Divide the batter evenly among the 20 lined cups.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire racks before frosting.
- For the frosting: In a saucepan over medium heat, melt the butter and cook until it foams and the solids turn a light golden brown, smelling nutty. Remove from heat.
- Quickly add the brown sugar to the browned butter and stir, then return briefly to heat until the mixture boils. Slowly whisk in the heavy cream and bring back to a boil, stirring constantly; continue to boil and stir for about 30 seconds.
- Remove from heat and stir in the salt, vanilla, and cinnamon. Allow the mixture to cool for about 20 minutes.
- Beat in the powdered sugar and 1 tablespoon milk to start. Add more milk, one teaspoon at a time if necessary, until you reach a thick, pipeable frosting consistency.
- Pipe or spread the frosting onto cooled cupcakes. Garnish with extra butterscotch chips if desired.
Notes & Tips
- Watch the butter closely while browning; it can go from browned to burnt in seconds. Remove from heat as soon as it turns a light brown and smells nutty.
- If you prefer a milder butterscotch flavor, reduce the amount of chips slightly or reserve some to sprinkle on top rather than mixing all into the batter.
- Store cupcakes in an airtight container at room temperature for up to two days, or refrigerate for longer keeping. Bring chilled cupcakes to room temperature before serving for best flavor.
Nutrition (approx. per serving)
- Calories: 326 kcal
- Carbohydrates: 51 g
- Protein: 2 g
- Fat: 13 g
- Sugar: 41 g
This recipe was originally published at Capturing Joy.