Butterscotch Cupcakes with Butterscotch Frosting

Made with butterscotch pudding and chips in the batter, then topped with yummy butterscotch frosting, these Butterscotch Cupcakes are a special treat for butterscotch fans!

I think butterscotch is a flavor that tends to get overlooked while its cousin caramel always steals the spotlight.  I enjoy both of them, but today I’m giving butterscotch a little love.  These Double Butterscotch Cupcakes have butterscotch pudding and chips in the batter, and are topped with butterscotch frosting. Now that’s some serious butterscotch flavor!

I recently asked all my fans on Facebook if they liked butterscotch.

And I got an outpouring of butterscotch love! I knew I loved all of you for a reason. Butterscotch freaks can unite today. ♥

I’ve been trying to think of an excuse to make homemade butterscotch sauce for weeks now. Smooth, rich, buttery. Everything butterscotch should be. I was originally going to pour it on top of whole wheat pancakes, but thought many of you would find that weird. It’s not. Try it.

Homemade Butterscotch Sauce recipe by sallysbakingaddiction.com. Smooth, buttery, rich, and delicious!

Then I thought about drizzling it on top of brownies. Have you ever had chocolate and butterscotch together? Oh my lanta, try that too! I have a killer chocolate/butterscotch recipe in my upcoming cookbook. Worth every second on the treadmill, trust me.

These butterscotch cupcakes are inspired by my super yummy pistachio cupcakes.  The pudding in the batter not only adds great flavor, but makes the cupcakes so moist and tender. One of the best cupcake bases ever!

The frosting starts with browned butter. If you’ve never tried it, don’t be afraid. Just cook your butter in a saucepan over medium heat for a few minutes. It will start to foam, then turn a light brown color. The only thing you have to be careful of is that you don’t burn it. As soon as it starts to brown, add the other ingredients.

Browned butter adds such a wonderful depth of flavor; I promise it will be worth it!

Butterscotch Sauce!

  • 115 g Unsalted Butter
  • 100 g Dark Brown Sugar
  • 125 ml Double Cream
  • Pinch of Sea Salt
  • 1 tsp Vanilla Extract


  • 150 g Unsalted Butter/Stork
  • 150 g Dark Brown Sugar
  • 150 g Self Raising Flour
  • 3 medium Eggs


  • 150 g Unsalted Butter (not stork)
  • 300 g Icing Sugar
  • 75 g Butterscotch Sauce

For the Butterscotch Sauce!

  1. Add the Butter to a pan, and melt on a medium heat.
  2. Add in the Sugar, Cream and Salt and boil for 4-5 minutes on a medium-high heat.
  3. Take the pan off the heat, and add in the Vanilla and stir.
  4. Transfer to a container to cool fully. It will thicken a bit as it cools. 

For the Cupcakes!

  1. Preheat your oven to 180C/160C Fan, and get your Cupcake Cases ready! I use the Iced Jems Baking Cups, on a flat baking tray. 
  2. Beat together your Butter and Dark Brown Sugar until light and fluffy!
  3. Add in the Self Raising Flour, and Eggs and beat till smooth.
  4. Split between the Cupcake Cases using a 5cm Ice Cream Scoop, and bake in the oven for 17-20 minutes!
  5. Leave to cool fully once baked!

For the Frosting!

  1. Make sure your Unsalted Butter (not stork) is at room temperature, and beat for a minute to loosen and make smooth!
  2. Add in the Icing Sugar in halves, and beat each time till combined.
  3. Add in the Butterscotch Sauce and combine till beautifully delicious!

For the Decoration!

  1. Cut out a small hole in the cupcakes, and fill with a teaspoon of Butterscotch Sauce. 
  2. Pipe the Buttercream on, and sprinkle with sprinkles if you wish!
  3. Drizzle over a small amount of Butterscotch Sauce! 
  4. Enjoy!

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