Brown Sugar Butterscotch Cupcakes

If you want to add more American recipes to your recipe box, Brown Sugar Butterscotch Cupcakes might be a recipe you should try. This recipe makes 12 servings with 137 calories, 0g of protein, and 10g of fat each. For 21 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 27999 people have made this recipe and would make it again. Head to the store and pick up vanillan extract, light brown sugar, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Sallys Baking Addiction. It works well as a cheap side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 2%, this dish is very bad (but still fixable). Similar recipes are Brown Sugar Butterscotch Cookies, Brown Sugar Butterscotch Pecan Cookies, and Brown Sugar-Butterscotch Slice-and-Bake Cookies.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

3/4 cup (180ml) heavy cream

3/4 cup (150g) light brown sugar (or dark brown)

1/2 teaspoon salt

1/4 cup (60g) unsalted butter

2 teaspoons vanilla extract

Equipment:

sauce pan

whisk

muffin tray

oven

microwave

bowl

muffin liners

stand mixer

toothpicks

Cooking instruction summary:

To make the butterscotch: In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, then whisk in cream then let mixture bubble and thicken for 5 minutes without stirring. Remove from heat and whisk in vanilla and salt. Allow to cool.Preheat oven to 350F degrees. Line 12-count cupcake pan with liners or spray with nonstick spray. Set aside.To make the cupcakes: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the brown sugar vigorously until no lumps remain. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Divide batter between 12 cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling.To make the frosting: In a medium bowl, beat softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 teaspoon of salt (or more) if frosting is too sweet.Fill & frost the cupcakes: Fill a plastic squeeze bottle or piping bag (with a filling tip) with butterscotch sauce and push tip of bottle into top of each cupcake, applying enough pressure to fill each cupcake with sauce. Top with vanilla frosting and drizzle with remaining butterscotch sauce. I used a Wilton 1M tip for my frosting.Cupcakes remain fresh covered at room temperature for 2 days or in the refrigerator for 4 days. Store any leftover butterscotch in the refrigerator for up to 1 week.

 

Step by step:


1. To make the butterscotch: In a medium saucepan over medium heat, melt the butter.

2. Whisk in the brown sugar, then whisk in cream then let mixture bubble and thicken for 5 minutes without stirring.

3. Remove from heat and whisk in vanilla and salt. Allow to cool.Preheat oven to 350F degrees. Line 12-count cupcake pan with liners or spray with nonstick spray. Set aside.To make the cupcakes: 

4. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. In a large microwave-safe bowl, melt butter in the microwave.

5. Whisk in the brown sugar vigorously until no lumps remain.

6. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Divide batter between 12 cupcake liners. 

7. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling.To make the frosting: In a medium bowl, beat softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for 3 minutes until smooth and creamy.

8. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes.

9. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.

10. Add 1/4 teaspoon of salt (or more) if frosting is too sweet.Fill & frost the cupcakes: Fill a plastic squeeze bottle or piping bag (with a filling tip) with butterscotch sauce and push tip of bottle into top of each cupcake, applying enough pressure to fill each cupcake with sauce. Top with vanilla frosting and drizzle with remaining butterscotch sauce. I used a Wilton 1M tip for my frosting.Cupcakes remain fresh covered at room temperature for 2 days or in the refrigerator for 4 days. Store any leftover butterscotch in the refrigerator for up to 1 week.


Nutrition Information:

Quickview
137k Calories
0.37g Protein
9g Total Fat
12g Carbs
0% Health Score
Limit These
Calories
137k
7%

Fat
9g
15%

  Saturated Fat
6g
38%

Carbohydrates
12g
4%

  Sugar
12g
14%

Cholesterol
31mg
10%

Sodium
106mg
5%

Alcohol
0.23g
1%

Get Enough Of These
Protein
0.37g
1%

Vitamin A
345IU
7%

Calcium
21mg
2%

Vitamin E
0.28mg
2%

Vitamin D
0.18µg
1%

Vitamin B2
0.02mg
1%

Phosphorus
11mg
1%

covered percent of daily need
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Food Trivia

Before the Columbian Exchange, there were no oranges in Florida, no bananas in Ecuador, no potatoes in Ireland, no coffee in Colombia, no pineapples in Hawaii, no rubber trees in Africa, no tomatoes in Italy, and no chocolate in Switzerland.

Food Joke

The car crash Rabbi Bloom and Father Michael get into a car accident and it`s a bad one. Both cars are crushed but amazingly neither of the clerics is hurt. After they crawl out of their cars, Rabbi Bloom sees the priest`s collar and says, "Just look at our cars - there`s nothing left, but we`re unhurt. You`re a priest and I`m a rabbi so it must be a sign from God. He must have meant that we should meet and be friends and live together in peace the rest of our days." Father Michael replies, "I agree with you completely. This truly must be a sign from God." Rabbi Bloom then says, "Look - here`s another miracle. Although my car is wrecked, this bottle of wine didn`t break. God must want us to drink this wine and celebrate our good fortune." He hands the bottle to the priest. Father Michael takes a few big swigs and passes the bottle back to Rabbi Bloom who puts the cork back in and hands it back to the priest. Father Michael asks, "Aren`t you having any wine?" "No. I think I`ll just wait for the police," says Rabbi Bloom.

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