Butterscotch Cupcakes

5 from 3 votes

Published on July 26, 2023

—

Butterscotch Cupcakes are rich and delicious. They are topped with luscious buttercream frosting and drizzled with more butterscotch sauce.

Butterscotch Cupcakes

This recipe starts with a basic cake mix but we jazz it up with lots of tasty ingredients. The homemade frosting is easy to make and there is so much to love about the butterscotch flavor. The drizzle of more butterscotch syrup on top takes it to the next level.

If you love butterscotch flavor, also try this easy Butterscotch Cake Recipe. There is so much to love about all of this butterscotch flavor.

Why you will love this recipe:

It is effortless. The entire recipe is so easy since it starts with a cake mix. Anyone can make this without any special ingredients.
Packed with flavor. The taste of these cupcakes is so delicious. Each delicious layer from the topping and frosting to the cupcakes is packed with butterscotch.
Texture. The pudding mix in the cake mix gives this recipe the perfect texture. Each bite is so moist.

Ingredients:

Cupcakes:

Yellow Cake Mix
Butterscotch Instant Pudding Mix
Water
Vegetable Oil
Large Eggs

Frosting:

Unsalted Butter (softened)
Powdered Sugar
Salt
Butterscotch Sauce

Topping:

Butterscotch Sauce

How to make Butterscotch cupcakes:

Step 1. Preheat the oven and prepare the liners. Preheat the oven to 350 degrees Fahrenheit and line 2 cupcake pans with liners.

Step 2. Combine the ingredients. In a large bowl, stir together the cupcake wet ingredients and dry ingredients.

Step 3. Fill the cupcake liners with batter. Pour the batter into the cupcake liners, filling them approximately ¾ full.

Step 4. Bake the cupcakes. Bake for 18-21 minutes until a toothpick inserted into the cupcakes comes out clean.

Step 5. Allow to cool completely. Cool completely on wire racks.

How to make the Frosting:

Step 1. Beat the butter until fluffy. Cream the butter on high speed with a hand held mixer or stand up mixer in a medium bowl. Cream until light and fluffy (approximately 3-4 minutes).

Step 2. Slowly add the powdered sugar. Gradually add in the powdered sugar until mixed and combined.

Step 3. Add the salt and butterscotch sauce. Beat in the salt and butterscotch sauce using medium speed. Mix for approximately 1 more minute until smooth.

Ingredients being combined in mixing bowl.

Step 4. Decorate the cupcakes using a piping bag. Then pipe the butterscotch frosting onto the cooled cupcakes.

Frosting being combined and topped on cupcakes.

Step 5. Top with butterscotch sauce. Drizzle the remaining butterscotch sauce on top of the cupcakes and then they are ready to serve and enjoy!

Storage:

Store the leftovers in an airtight container for up to 1 week. They are best served at room temperature.

Freezer

Freeze the frosted cupcakes up to 2 months. Flash freeze them until the frosting is firm. This normally takes 1 to 2 hours.

Then place inside a freezer container and freeze up to 2 months. Allow to thaw in the fridge overnight when ready to enjoy.

Variations to try:

Butterscotch Chips. Sprinkle butterscotch chips on the cupcakes for even more flavor. They also look really pretty on the cupcakes.
Homemade butterscotch sauce. Feel free to use homemade butterscotch sauce instead of store bought if you prefer. Either option will be tasty on this cupcake recipe.
Butterscotch filled cupcakes. Core out the middle of the cupcakes. You can use a special tool for this or a paring knife to remove the center. Then pour butterscotch sauce into the middle and top with the cupcake piece.

Butterscotch Cupcake cut in half on a plate.

Tips for Success:

Room temperature ingredients. Use room temperature ingredients to ensure the batter mixes more smoothly.
Don’t overmix the batter. Combine the ingredients until just combined. Be careful that you do not overmix.
Allow the cupcakes to cool completely before frosting. It is important to give the cupcakes enough time to cool. Frosting the cupcakes too early will make the cupcakes messy.
Electric Mixer. You can use a stand mixer or a hand held mixer for this recipe. Either option will work great to combine the ingredients.
Make ahead the frosting. You can make the frosting ahead of time if needed to save time. Refrigerate the frosting up to 5 days or freeze up to 2 months.

When ready to use, remove from the freezer or fridge and allow to come to room temperature. Beat until fluffy and it returns to the normal consistency.

These tasty cupcakes are so much fun to make and eat. They are a delight at any party or occasion. Everyone will enjoy them year round.

I doubt anyone will guess the cupcakes start with a cake mix. They look and taste like they are from a bakery. The flavor is amazing and they look gorgeous.

Frequently Asked Questions

Why did my cupcakes overflow when baking?

The most common culprit is using too much batter. Each cupcake liner should only be filled ¾ way full. Otherwise, they will overflow while baking and make a mess.

We use a large cookie scoop or ice cream scoop and it ensures they are all the same size.

What happens if you overmix the batter?

Overmixing the batter results in a dense cupcake. It is crucial to only mix the batter until just combined.

Do you have to use unsalted butter?

It is easier to control the salt content in the frosting when you use unsalted butter.

How to keep cupcakes moist?

These cupcakes are naturally very moist thanks to the ingredients that include pudding mix. In order to keep them moist, be careful to not overbake them and make sure to store them properly.