Butterscotch Cream Cupcake Recipe

Deliciously Sweet Butterscotch Cupcakes with a Butterscotch Sauce Centre, Butterscotch Frosting, and a Butterscotch Drizzle!

Butterscotch Cream Cupcake Recipe

These Butterscotch Cream Cupcakes are sweet, delicious and incredibly moreish. It’s sweet and kind of savory, kind of like Salted Caramel would be, and you’ll just want more and more and more.

 




Butterscotch Cream Cupcake Recipe

 

The secret to making these delicious Butterscotch Cream Cupcakes is to not over cook them, as we are wanting them to be as moist and fluffy as possible giving it that perfect melt in your mouth texture. I don’t know about everyone else but I prefer more butterscotch sauce as it really brings out the strong flavour and sweetness, you can always add more or less depending on your preference.

 




 

Butterscotch Sauce is quite difficult to find in your local supermarkets, as they’re often named Toffee Sauce. We recommend making your own butterscotch sauce as it will have more of that natural butterscotch flavour as well as the added benefit of having it fresh and perfect every time.

 




 

See below our Butterscotch Cream Cupcake Recipe

 




Butterscotch Cream Cupcake Recipe

Butterscotch Cream Cupcake Recipe

Rita's Lil Sweeties
Deliciously Sweet Butterscotch Cupcakes with a Butterscotch Sauce Centre, Butterscotch Frosting, and a Butterscotch Drizzle!
Prep Time 10 mins
Cook Time 20 mins
Servings 12 Quantity

Ingredients
  

Ingredients

  • 1 Cup Self-Raising Flour Sifted
  • ½ Cup Caster Sugar
  • ½ Cup Butter Softened
  • 2 Eggs
  • 1 tsp Vanilla Extract

Butterscotch Sauce

  • ½ Cup Butter
  • Cup Full Cream
  • ¼ Cup Golden Syrup
  • ½ Cup Dark Brown Sugar

To Decorate

  • 1 Cup Full Cream
  • 2 tbsp Icing Sugar
  • ½ tsp Vanilla Extract

Instructions
 

  • Preheat the oven to 190°C and line a 12 hole cupcake tin with patty pans.
  • Combine the flour, sugar, butter, eggs and vanilla extract in a bowl and whisk together for 2 minutes.
  • Divide the mixture between the patty pans, then bake for 15-20 minutes. Transfer the cupcakes to a wire rack and leave to cool completely.
  • To make the butterscotch sauce, put the butter, cream, golden syrup and brown sugar in a small saucepan and boil for 2 minutes, stirring to dissolve the sugar.
  • Leave to cool completely. Whisk the cream with the icing sugar and vanilla until thick.
  • Remove the patty pans from the cupcakes and cut each one in half horizontally.
  • Add a spoonful of cream to the bottom half of each cupcake, drizzle over the butterscotch sauce and sandwich the cupcakes back together.

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Butterscotch Cream Cupcakes