Don’t these Butterscotch Cupcakes look yummy?! These flew off the cake stand as fast as I could frost them. And the frosting was to-die-for.
This recipe is a part of me challenge to cook my way through the Betty Crocker “Big Book of Cupcakes”
Butterscotch Cupcakes with Salty Caramel Frosting
2 1/3 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup sugar
2 tsp vanilla
2/3 cup milk
3/4 cup butterscotch chips, coarsely chopped
Heat oven to 350 degrees. Place paper baking cups in 24 muffin cups
In a medium bowl, mix flour, baking powder and salt.
In a Large bowl, beat butter for 30 seconds on medium speed. Gradually add sugar, scrapping bowl occasionally. Beat in vanilla and eggs. On low speed, alternately add flour mixture, and milk. Beat just until blended. Stir in butterscotch chips.
Divide batter evenly among muffin cups, filling each about 2/3 full.
* I have found that a #20 ice cream scoop works perfect for filling the right amount.*
Bake 20-25 min until center is done. Cook completely before frosting.
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
3 1/2 cups powdered sugar
Melt butter in a saucepan over medium heat. Stir in brown sugar with a whisk. heat to boiling, stirring constantly. Stir in milk. Return to boiling. Remove from heat and cool 30 min until lukewarm. Beat in powdered sugar with hand mixer. Frost cupcakes right away or this will harden. *you can pop it in the microwave for 15-20 seconds if needed*
Garnish with a pinch of coarse kosher salt.