Butterscotch Cupcakes with Salty Caramel Frosting
Tender butterscotch cupcakes studded with butterscotch chips and topped with rich brown sugar caramel frosting finished with a sprinkle of kosher salt. The combination of sweet butterscotch and salty caramel creates an irresistible flavor contrast that makes these cupcakes perfect for special occasions, birthday parties, or whenever you want an indulgent dessert. The homemade caramel frosting sets this version apart from typical buttercream-topped cupcakes, delivering a sophisticated sweet-and-salty profile that appeals to both children and adults.
Ingredients
- 2 ⅓ cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need xanthan gum
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter or margarine, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- ⅝ cup milk
- ¾ cup butterscotch chips, coarsely chopped
- ½ cup butter or margarine
- 1 cup brown sugar, packed
- ¼ cup milk
- 3 ½ cups powdered sugar
- ½ teaspoon kosher salt, coarse
Instructions
- 1
Heat oven to 350°F
- 2
Place paper baking cups in 24 regular-size muffin cups or grease and flour cups
- 3
Mix flour, baking powder and salt in medium bowl
- 4
Beat butter with electric mixer on medium speed for 30 seconds
- 5
Gradually add granulated sugar, beating well after each addition
- 6
Beat 2 minutes longer
- 7
Add eggs one at a time, beating well after each addition
- 8
Beat in vanilla
- 9
Alternately add flour mixture and milk on low speed, beating just until blended
- 10
Stir in butterscotch chips
- 11
Divide batter evenly among muffin cups, filling each 2/3 to 3/4 full
- 12
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean
- 13
Cool in pans 5 minutes
- 14
Remove cupcakes from pans and place on cooling racks
- 15
Cool completely
- 16
Melt butter in 2-quart saucepan over medium heat
- 17
Stir in brown sugar with whisk
- 18
Heat to boiling, stirring constantly
- 19
Stir in milk
- 20
Return to boiling
- 21
Remove from heat and cool until lukewarm
- 22
Gradually stir in powdered sugar
- 23
Frost cooled cupcakes
- 24
Sprinkle each with kosher salt
Tips
Room temperature ingredients blend more easily, so take eggs and milk out 30 minutes before baking for smoother batter.
Don't overmix the batter once flour is added to avoid tough cupcakes - mix just until ingredients are combined.
Let the caramel frosting cool to lukewarm before adding powdered sugar to prevent it from melting and becoming too thin.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Cupcakes can be baked 1 day ahead and stored covered; make frosting day of serving for best texture.
Serve at room temperature for best flavor and texture.
Common Mistakes
Don't overbake or cupcakes will be dry - test with toothpick at minimum time.
Cool frosting to lukewarm before adding powdered sugar to avoid melting.
Don't skip the salt sprinkle as it balances the sweetness perfectly.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need xanthan gum
FAQ
Can I make these without butterscotch chips?
Yes, you can omit the chips or substitute with chocolate chips, toffee bits, or chopped pecans for different flavors.
What if my caramel frosting is too thick?
Add milk 1 teaspoon at a time until you reach desired consistency. If too thin, add more powdered sugar gradually.
How long will these cupcakes keep fresh?
Store covered at room temperature for 3 days or refrigerated for up to 1 week. Bring to room temperature before serving.