Butterscotch Cupcakes

Cuisine: American
Course: Desserts
No ratings yet
Print
Whisk Icon
Prep Time 15 minutes
Stopwatch Icon
Total Time 50 minutes
Silverware Icon
24 cupcakes

Ingredients:

  • 2/3 cup Prairie Farms Salted Caramel Milk
  • 1 1/2 cup all-purpose flour
  • 1 1/4 tsps baking powder
  • 1/4 tsp salt
  • 1 stick Prairie Farms unsalted butter softened
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar packed
  • 2 large eggs
  • Frosting
  • 2 stick Prairie Farms unsalted butter softened
  • 1/4 cup shortening
  • 4 cups powdered sugar
  • 3 Tbsp Prairie Farms Salted Caramel Milk
  • Butterscotch Syrup

Directions:

  • Preheat Oven to 350°F
  • Line two 12 cup muffin pans with cupcake liners.
  • Whisk flour, baking powder, and salt in a small mixing bowl.
  • 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.
  • Turn down mixer speed to medium low; add half of the flour mixture, then all of the Salted Caramel milk.
  • Lastly, add the remaining flour mixture and blend until combined.
  • 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.
  • Remove from oven and let cool 5 minutes. Then transfer cupcakes to a cooling rack. Let cupcakes cool completely before frosting.
  • 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.
  • Use a star shaped decorating tip to swirl icing on top. Lastly, drizzle the icing with butterscotch syrup. Enjoy!

Notes

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.

More Recipes To Try

Protein Dill Dip

A classic dill dip recipe, but packed with protein and flavor using Prairie Farms Cottage Cheese and Sour Cream.

Chef Nathaniel Reid’s Clafoutis

Chef Reid made this clafoutis perfect for summer using fresh fruit and Prairie Farms Milk to create a simply delicious cake-like dessert.

Creamy Tomato Rigatoni

Whip up a protein-packed dinner in under 30 minutes by adding Prairie Farms Lactose-Free Cottage Cheese to this pasta with ground turkey.

Chocolate Chip Banana Bread

There are many Banana Bread recipes out there, but this one using our fresh sour cream is a step above the rest.

Hot Fudge Topping

The only thing that makes Prairie Farms Ice Cream better is this homemade hot fudge topping made with fresh cream and butter.

Strawberry Bundt Cake

Fresh strawberries and sour cream are key to creating a perfect bundt cake you'll want to make every spring.

Scroll to Top