Deliciously sweet butterscotch cupcakes with a butterscotch sauce centre, butterscotch frosting, and a butterscotch drizzle!
All things butterscotch!
After posting my first butterscotch recipe recently, my butterscotch cheesecake, I caught the butterscotch bug. Butterscotch is sweet, delicious and incredibly moreish. It’s sweet and kinda savoury, kind of like salted caramel would be, and I just want more and more and more. I’ve already said ‘Butterscotch’ nine times so far in this blog post, so my eyes feel like they are going cross-eyed, but its DELICIOUS.
Because my butterscotch cheesecake was quite the success with a lot of you, I thought after many requests for more cupcake recipes on my blog, it would be best to combine the two! I do have a tonne of cupcake recipes on my blog already, and I will admit that these do look incredibly similar to my salted caramel cupcakes, but they taste so different!
Caramel vs butterscotch
I’ve mentioned this in my butterscotch cheesecake, but I’ll explain it again just so I can justify posting such a similar recipe! Caramel and butterscotch can look so so similar, and often people get them confused, but butterscotch is made with dark brown sugar, whereas caramel is made with white sugars. The dark brown sugar makes such a deeper flavour and it’s incredible.
Butterscotch vs toffee
Butterscotch Sauce is quite difficult to find in supermarkets, as they’re often named toffee sauce. Toffee is very similar to butterscotch but is actually a harder candy-like substance which is cooked for a lot longer. However, brands and companies will often call something toffee instead as its a shorter name, and more easily recognised by people as being something sweet and yummy.
Baking cups
I used some gorgeous confetti baking cups from Iced Jems for my cupcake cases, and they are gorgeous! I was introduced to baking cups a while back when I started talking to Jemma and visited her shop, and I’ve never looked back. The regular baking cups are the ones that you would use for cupcakes/muffins, and the mini ones really are mini and work well for miniature cupcakes, or truffles and such!
Cookie scoop
The amazing thing about using the baking cups is that they can be put onto a flat tray, rather than in a cupcake or muffin tray, so you can fit more in the oven! I use a 5cm cookie/ice cream scoop to split my cupcakes evenly between the cases. You don’t have to, but honestly, it makes it so much easier. I also use the same scoop for all my cookie recipes, such as my Terry’s chocolate orange cookies, my Toblerone cookies and so on!
Piping
I used my trusty old favourite, a 2D closed star piping tip for this one, as I couldn’t resist. Quite a few of my others have been using a large round tip recently so thought I would go back to swirls. I didn’t want to completely drench the tops of the cupcakes in the butterscotch sauce as there is already a hidden centre of the sauce, as well as the buttercream being flavoured, so I went for a mini drizzle instead.
Hidden centre heaven
Honestly though, just LOOK at the cupcakes. The below picture shows how incredibly spectacular they are with the hidden centre of heaven. They are definitely ‘showy’ cupcakes, but that’s okay! This entire blog is about treats and the spectacular kind of desserts, not your every day bakes. I hope you love these as much as I do, enjoy!! X
Butterscotch Cupcakes!
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Ingredients
Butterscotch Sauce!
- 115 g unsalted butter
- 100 g dark brown sugar
- 125 ml double cream
- Pinch of sea salt
- 1 tsp vanilla extract
Cupcakes!
- 150 g unsalted butter
- 150 g dark brown sugar
- 150 g self raising flour
- 3 medium eggs
Buttercream!
- 150 g unsalted butter (not stork)
- 300 g icing sugar
- 75 g butterscotch sauce
Decoration
- Butterscotch sauce
Instructions
For the Butterscotch Sauce!
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Add the butter to a pan, and melt on a medium heat.
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Add in the sugar, cream and salt and boil for 4-5 minutes on a medium-high heat.
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Take the pan off the heat, and add in the vanilla and stir.
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Transfer to a container to cool fully. It will thicken a bit as it cools.
For the Cupcakes!
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Preheat your oven to 180C/160C Fan, and get your cupcake cases ready! I use the Iced Jems baking cups, on a flat baking tray.
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Beat together your butter and dark brown sugar until light and fluffy!
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Add in the self raising flour, and eggs and beat until smooth.
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Split between the cupcake cases using a 5cm ice cream scoop, and bake in the oven for 17-20 minutes!
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Leave to cool fully once baked!
For the Frosting!
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Make sure your unsalted butter (not stork) is at room temperature, and beat for a minute to loosen and make smooth!
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Add in the icing sugar in halves, and beat each time until combined.
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Add in the butterscotch sauce and combine until beautifully delicious!
For the Decoration!
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Cut out a small hole in the cupcakes, and fill with a teaspoon of butterscotch sauce.
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Pipe the buttercream on, and sprinkle with sprinkles if you wish!
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Drizzle over a small amount of butterscotch sauce!
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Enjoy!
Notes
- Making your own butterscotch sauce is optional, but totally worth the effort!
- I use the dark brown sugar to make sure it matches with the butterscotch sauce, but you can use light brown sugar or caster sugar if you wish!
- I really wouldn’t recommend using Stork or anything like it for the buttercream, only use unsalted butter!
- These will last for three days once made at room temperature!
- I used these beauuuutiful Iced Jems baking cups!
- Butterscotch sauce recipe was inspired by Just a Taste!
Find my other recipes on my Recipes Page!
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J x
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