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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



  • 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


  • 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.