Butterscotch Cupcakes with Salted Caramel Frosting

Butterscotch Cupcakes with Salted Caramel Frosting


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These cupcakes have butterscotch chips throughout that give them a sugary-sweet surprise! Between the frosting, the cake and the melted butterscotch, this is a sweet triple-threat!

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Chicago, IL

Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

24 servings


  • For the cupcakes:
  • 1 ¾ cups flour
  • 1 box of butterscotch pudding
  • 2/3 cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup butterscotch chips
  • 2 eggs
  • ½ cup oil
  • 1 ¼ cups milk
  • 1 teaspoon vanilla
  • For the frosting:
  • ½ cup butter
  • 1 cup packed brown sugar
  • ¼ cup milk
  • 3 ½ cups powdered sugar
  • For the garnish:
  • ½ teaspoon kosher salt

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Preheat the oven to 375F.
Whisk together the flour, dry pudding mix, sugar, baking powder, salt and butterscotch chips.
In another bowl mix the eggs, milk and vanilla.
Pour slowly into the dry ingredients, mixing until well combined.
Split into 20 paper-lined muffin cups.
Bake for 18-20 minutes. Cool completely on wire racks.
For the frosting:
In a 2-quart saucepan, melt the butter over medium heat.
Stir in the brown sugar with a whisk, then heat to boiling, stirring constantly.
Stir in ¼ cup milk, then return to boiling.
Remove from heat, cool until lukewarm, and then gradually stir in the powdered sugar until thick.
Frost the cooled cupcakes.
Sprinkle each with kosher salt and enjoy!

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