Butterscotch Cupcakes

Butterscotch Cupcakes
Butterscotch Cupcakes
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Rating: 5
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Butterscotch cupcakes with a fluffy salted caramel buttercream icing. Drizzled with butterscotch syrup made from scratch!
Butterscotch Cupcakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Butterscotch cupcakes with a fluffy salted caramel buttercream icing. Drizzled with butterscotch syrup made from scratch!
Servings Prep Time Cook Time Passive Time
24cupcakes 15minutes 20minutes 15minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time Passive Time
20minutes 15minutes
Ingredients
Servings: cupcakes
Units:
Ingredients
Servings: cupcakes
Units:
Instructions
  1. Preheat Oven to 350°F
  2. Line two 12 cup muffin pans with cupcake liners.
  3. Whisk flour, baking powder, and salt in a small mixing bowl.
  4. Beat the butter and sugar in a standing mixer (with the wire attachment) on medium-high speed until fluffy, about 5 minutes. Add eggs one at a time.
  5. Turn down mixer speed to medium low; add half of the flour mixture, then all of the Salted Caramel milk.
  6. Lastly, add the remaining flour mixture and blend until combined.
  7. Fill cupcake liners about three-quarters full. The batter will rise as it's baked. Bake for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  8. Remove from oven and let cool 5 minutes. Then transfer cupcakes to a cooling rack. Let cupcakes cool completely before frosting.
  9. To create frosting beat butter and shortening in a standing mixer with the paddle attachment until fluffy. Then slowly add powdered sugar, using a rubber spatula to clean the sides. Mix until fully incorporated.
  10. Use a star shaped decorating tip to swirl icing on top. Lastly, drizzle the icing with butterscotch syrup. Enjoy!
There is no Nutrition Label for this recipe yet.
Recipe Notes

Recipe for butterscotch syrup made from scratch can be found here. If you haven't had butterscotch syrup from scratch I highly recommend it!

You can store remaining buttercream in a sealed container in the fridge for up to 2 weeks. Sprinkle cupcakes with cinnamon sugar and enjoy with an ice cold glass of milk.

Prairie Farms Product in this recipe:

Salted Caramel Milk

Butter