Those who know me or have followed my recipes for long enough will know how much I absolutely love butterscotch goodies. This recipe is so scrumptious and perfect for a Halloween party treat! Here is what you’ll need to make 24 cupcakes:
Ingredients:
- 2/3 cup butterscotch morsels
- 2 tablespoons water
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 3 eggs, room temperature
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2/3 cup vegetable oil
- 1/2 teaspoon salt
- 1 cup milk
Butterbeer Frosting
- 1 cup unsalted butter at room temperature
- 4 tablespoons butterscotch ice cream topping
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1/2 teaspoon salt
- 2-4 tablespoons milk if needed to make frosting easy to pipe.
- Extra butterscotch sauce for drizzling
Instructions
Preheat the oven to 375°F and prepare muffin tin(s) by lining it with paper liners or lightly greasing the cups.
In a small saucepan over medium-low heat, combine the water and butterscotch morsels, stirring until fully melted. Remove from heat.
In a large mixing bowl, cream the room-temperature eggs with the vegetable oil.
Gradually beat in both the granulated and brown sugar, followed by the melted butterscotch.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Slowly add half of the dry ingredients to the wet mixture, mixing on low speed. Then, add half of the milk. Repeat the process until everything is just combined.
Spoon the batter into the muffin cups, filling each halfway. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.