Description
These Indulgent Brown Sugar Butterscotch Cupcakes combine the rich, caramel flavors of brown sugar and butterscotch into a moist, fluffy treat. Perfect for any occasion, these cupcakes are topped with creamy butterscotch chips and a drizzle of luscious butterscotch sauce for an extra layer of sweetness that cupcake lovers will adore.
Ingredients
Scale
Cupcake Batter
- 1 cup All-Purpose Flour (High-quality flour ensures the best results.)
- 1 teaspoon Baking Powder (Essential for leavening.)
- 3/4 cup Brown Sugar (Adds caramel-like flavor.)
- 1/4 cup Granulated Sugar (Balances the sweetness.)
- 1/2 cup Unsalted Butter (Softened to room temperature.)
- 2 Eggs (Room temperature for better mixing.)
- 1 teaspoon Vanilla Extract (Opt for pure extract for best taste.)
Butterscotch Components
- 1 cup Butterscotch Chips (Provides creamy bursts of flavor.)
- 1/4 cup Butterscotch Sauce (Drizzle for extra sweetness.)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, cream the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This typically takes about 3-5 minutes and is key for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for enhanced flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cupcakes tender.
- Fold in Butterscotch Chips: Gently fold in the butterscotch chips to evenly distribute the creamy bursts throughout the batter.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs attached.
- Cool and Drizzle: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, drizzle each cupcake generously with the butterscotch sauce for an indulgent finish.
Notes
- For best results, use room temperature eggs and butter to ensure proper mixing and texture.
- Do not overmix the batter to avoid dense cupcakes.
- Feel free to add a sprinkle of sea salt on top of the butterscotch drizzle for a sweet-salty contrast.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make ahead, freeze unfrosted cupcakes for up to 2 months; thaw at room temperature before drizzling with sauce.
