Simple cupcakes topped with a sweet and savory butterscotch caramel sauce, perfect as an afternoon snack or a treat for a small party. They're soft, moist, and have that irresistible buttery caramel aroma that keeps you coming back for more. This recipe is super simple, making it perfect for beginners just learning to make cupcakes from scratch.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 180 grams All-purpose flour
- 150 grams Granulated sugar
- 115 grams Unsalted butter, room temperature
- 2 Eggs
- 120 ml Full cream milk
- 1.5 tsp Baking powder
- 1/4 tsp Fine salt
- 1 tsp Vanilla extract
- 80 grams Brown sugar or palm sugar, finely shaved
- 100 ml Heavy cream for the butterscotch sauce
- 30 grams Unsalted butter for the butterscotch sauce
- 1 pinch Salt for the butterscotch sauce
🛒 Products You Might Need
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Preheat the oven to 350°F (180°C). Prepare a cupcake pan and line each cavity with a paper liner.
- 2 Beat the butter and granulated sugar with a mixer for 3-4 minutes until pale and lightly fluffy.
- 3 Add the eggs one at a time while continuing to beat, then add the vanilla extract. Beat until well combined.
- 4 Sift the flour, baking powder, and salt into a separate bowl, then mix well.
- 5 Add the flour mixture to the butter batter in stages, alternating with the milk. Fold with a spatula until just combined; don't overmix.
- 6 Pour the batter into the paper liners until about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- 7 While the cupcakes are baking, make the butterscotch sauce: cook the shaved brown sugar with the butter over low heat, stirring, until melted and foamy.
- 8 Pour in the heavy cream a little at a time, stirring continuously, until the sauce thickens and becomes smooth. Add a pinch of salt, cook for 2 more minutes, then remove from heat and let cool slightly.
- 9 Remove the cupcakes from the oven and let them cool on a wire rack for 10 minutes.
- 10 Once the cupcakes are completely cool, drizzle or dip the tops into the butterscotch sauce. Let it set slightly before serving.
💡 Tips
• Make sure the butter and eggs are at room temperature so the batter rises to its fullest when beaten.
• Don't overmix the batter once the flour is added, so the cupcakes stay soft and don't turn dense.
• The butterscotch sauce can be made ahead of time and stored in the fridge—just warm it up briefly before using.
• For a prettier finish, pour the butterscotch sauce while it's still slightly warm so it flows evenly over the cupcakes.
📊 Nutrition Facts / serving
215
Calories (kcal)
3 g
Protein
11 g
Fat
27 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊