Butterscotch Cupcakes
Butterscotch Cupcakes are rich and delicious. They are topped with luscious buttercream frosting and drizzled with more butterscotch sauce.
Servings: 24
Calories: 257kcal
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!
Notes
Store the leftovers in an airtight container for up to 1 week.
Nutrition
Calories: 257kcal | Carbohydrates: 33g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 207mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 267IU | Calcium: 33mg | Iron: 1mg
