Butterscotch Cupcakes are rich and delicious. They are topped with luscious buttercream frosting and drizzled with more butterscotch sauce.
This cupcake 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 and Butterscotch Pie. There is so much to love about all of this butterscotch flavor.
Cupcakes are so much fun and I also love Snickerdoodle Cupcakes and Pumpkin Pie Cupcakes.
Table of contents
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
- Vegetable Oil
- Large Eggs
Frosting
- Unsalted Butter (softened)
- Powdered Sugar
- Salt
- Butterscotch Sauce
Topping
- Butterscotch Sauce
Get the entire ingredient list and recipe at the bottom of the page.
Variations and Additions
- 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.
How to make Butterscotch cupcakes
Step 1. Preheat the oven and prepare the muffin tray with liners.
Step 2. Combine the ingredients. Pour the batter into the cupcake liners and bake. Allow to cool completely in muffin tin.
Step 3. Beat the butter until fluffy using a handheld mixer or stand mixer in a medium bowl.
Step 4. Next, gradually add in the powdered sugar until combined and desired consistency. Beat in the salt and butterscotch sauce using medium speed.
Step 5. Finally, decorate the cupcakes using a piping bag. Top the butterscotch frosting with butterscotch sauce.
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.
Pro Tips
- 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.
Frequently Asked Questions
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.
Overmixing the batter results in a dense cupcake. It is crucial to only mix the batter until just combined.
It is easier to control the salt content in the frosting when you use unsalted butter.
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.
More Easy Butterscotch Recipes
- Butterscotch Brownies Recipe
- Easy Butterscotch Cake
- Butterscotch Delight Recipe
- Butterscotch Cinnamon Pie
- Butterscotch Bars Recipe
Try these delicious cupcakes recipes
- Nutella Cupcakes
- Butterfinger Cupcakes
- Apple Pie Cupcakes
- Tres Leche Cupcakes
- Cherry Limeade Cupcakes
- Strawberry Lemonade Cupcakes
Make this easy recipe for friends and family. Then please come back and leave a comment.
Butterscotch Cupcakes
Ingredients
For the Cupcakes:
- 1 box Yellow Cake Mix
- 1 box Butterscotch Instant Pudding Mix
- 1 cup Water
- 1/3 cup Vegetable Oil
- 3 Large Eggs
For the Frosting:
- 1 cup Unsalted Butter softened
- 4 cups Powdered Sugar
- 1/2 teaspoon Salt
- 3 Tablespoons Butterscotch Sauce
- For Topping:
- 2 Tablespoons Butterscotch Sauce
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line 2 cupcake pans with liners.
- In a large mix bowl, stir together the cupcake ingredients.
- Pour the batter into the cupcake liners, filling them approximately ¾ full.
- Bake for 18-21 minutes until a toothpick inserted into the cupcakes comes out clean.
- Cool completely on wire racks.
For the Frosting:
- Cream the butter on high speed with a hand held mixer or stand up mixer until light and fluffy (approximately 3-4 minutes).
- Gradually add in the powdered sugar until mixed and combined.
- Beat in the salt and butterscotch sauce and mix for approximately 1 more minute until smooth.
- Then pipe the frosting onto the cooled cupcakes.
- Drizzle the remaining butterscotch sauce on top of the cupcakes and then they are ready to serve and enjoy!
