Brown Sugar Butterscotch Cupcakes
Ingredients
Butterscotch Sauce
-
¼
cup
unsalted butter
-
¾
cup
packed light or dark brown sugar
-
¾
cup
heavy cream
-
2
teaspoons
pure vanilla extract
-
½
teaspoon
salt
Brown Sugar Cupcakes
-
1⅔
cups
all-purpose flour
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
1
cup
packed light or dark brown sugar
-
½
cup
unsalted butter, melted
-
1
large
egg
-
¼
cup
yogurt
-
¾
cup
milk
-
1
Tablespoon
pure vanilla extract
Vanilla Frosting
-
1
cup
unsalted butter, softened
-
3–4
cups
confectioners’ sugar
-
¼
cup
heavy cream
-
2½
teaspoons
pure vanilla extract
-
to taste
salt
Instructions
- Make the butterscotch sauce by melting butter, whisking in brown sugar and cream, then letting it bubble for 5 minutes before adding vanilla and salt.
- Preheat the oven to 350°F (177°C) and line a cupcake pan with liners.
- Prepare the cupcake batter by whisking dry ingredients, melting butter, mixing in brown sugar, egg, yogurt, milk, and vanilla, then combining with dry ingredients.
- Divide the batter into the cupcake liners and bake for 20 minutes or until a toothpick comes out clean. Allow to cool completely.
- Make the frosting by beating softened butter until creamy, then adding confectioners’ sugar, cream, and vanilla, adjusting consistency as needed.
- Fill the cooled cupcakes with butterscotch sauce, top with vanilla frosting, and drizzle with additional butterscotch sauce.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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