Description
Soft cupcakes filled with warm butterscotch sauce and topped with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 3/4 cup (150g) dark brown sugar
- 1/2 teaspoon fresh lemon juice
- 1/2 cup (120g/ml) heavy cream
- 2 teaspoons pure vanilla extract
- 2 teaspoons scotch, bourbon, or rum (optional)
- 1/2 teaspoon salt
- 1 and 2/3 cups (209g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1 cup (200g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature
- 3/4 cup (180g/ml) whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- Vanilla buttercream or Swiss meringue buttercream (for frosting)
Instructions
- Make the butterscotch sauce: Melt butter with dark brown sugar and lemon juice in a medium saucepan over medium heat, whisking to combine. Slowly add heavy cream while whisking; once mixed, let it come to a boil. Reduce to medium-low and boil for 3-4 minutes to thicken. Stir in vanilla, scotch (if using), and salt. Let cool completely.
- Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with liners and prepare a second pan for 3 additional cupcakes. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter and brown sugar until smooth. Add egg, sour cream, milk, and vanilla; whisk until combined. Stir in dry ingredients until just combined. Fill liners 2/3 full.
- Bake for 20-22 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Fill the cupcakes: Cut a circle in the center of each cooled cupcake to create a pocket and remove the cone. Fill each pocket with butterscotch sauce (1-2 teaspoons usually fits). Replace the top.
- Frost with your choice of frosting. Drizzle with remaining butterscotch sauce before serving.
Notes
Store cupcakes at room temperature for up to 2 days, or refrigerate for up to 4 days. Leftover sauce can be stored in a sealed jar for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg