Ingredients
Scale
- 1 ⅓ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup milk
- ⅓ cup butterscotch sauce (plus extra for drizzling)
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.
- In a large bowl, mix together the flour, baking powder, salt, brown sugar, and granulated sugar.
- In another bowl, combine melted butter, vanilla extract, milk, and eggs, then whisk until smooth.
- Slowly fold the wet ingredients into the dry mixture until just combined, then stir in butterscotch sauce.
- Fill each cupcake liner two-thirds full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before frosted with whipped cream and drizzled with additional butterscotch sauce.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For gluten-free options, substitute all-purpose flour with a gluten-free blend.
- To make vegan, replace eggs with flax eggs or applesauce, and use plant-based milk and butter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 210 Kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg