Butterscotch Cupcakes with Creamy Butterscotch Frosting

Butterscotch brings back so many memories of my childhood. It is one of those old-fashioned flavors that you just do not see as often anymore, which makes it feel even more special.

We did not have many sweets in our house when I was growing up (which is probably why I have such a sweet tooth now!), so even getting a piece of hard candy was a treat. We usually had cinnamon, peppermint, and butterscotch candies, and butterscotch was always my favorite.

I have always loved that buttery, sweet flavor, so when I was deciding what kind of cupcake to make, butterscotch seemed like the perfect choice.

After a few trial runs, I finally found the combination my family loves. These Butterscotch Cupcakes are made with yellow cake mix, instant butterscotch pudding, and butterscotch topping, then finished with a creamy butterscotch frosting.

They are sweet, buttery, and full of that nostalgic butterscotch flavor I remember from childhood.

You can use your favorite yellow cake mix or your favorite yellow cake recipe as the base for these cupcakes. If using a boxed mix, prepare it according to the package directions, adding the butterscotch pudding mix and butterscotch topping to the batter.

FOR THE CUPCAKES 

  • 1 box yellow cake mix or your favorite yellow cake recipe
  • 1 box (3.4oz) instant butterscotch pudding mix
  • 1/4 cup butterscotch topping
  • Ingredients called for on the cake mix package

Prepare the yellow cake batter according to the package directions.

Add the dry instant butterscotch pudding mix and butterscotch topping to the batter and mix until well combined.

Line a muffin tin with cupcake liners and fill each about 2/3 full.

Bake according to the package directions, checking for doneness toward the end of the recommended baking time. The cupcakes are done when a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely before frosting.

FOR THE BUTTERCREAM FROSTING

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup butterscotch topping
  • 2 tablespoons instant butterscotch pudding mix, dry
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • ¼ cup heavy cream or milk, plus more as needed for desired consistency

Add the softened butter, butterscotch topping, 2 tablespoons instant butterscotch pudding mix, vanilla extract, and heavy cream or milk to the bowl of a stand mixer or a large mixing bowl.

Beat until the mixture is smooth, light, and fluffy. This gives the instant pudding mix time to dissolve into the liquid and helps prevent a grainy frosting.

Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Continue beating until the frosting is light and fluffy.

If the frosting is too thick, add additional milk or heavy cream, a little at a time, until the frosting reaches your desired consistency.


Print Recipe

Butterscotch Cupcakes with Creamy Butterscotch Frosting


Yield 24 cupcakes










FOR THE CUPCAKES 

  • 1 box yellow cake mix or your favorite yellow cake recipe
  • 1 box (3.4oz) instant butterscotch pudding mix
  • 1/4 cup butterscotch topping
  • Ingredients called for on the cake mix package

Prepare the yellow cake batter according to the package directions.

Add the dry instant butterscotch pudding mix and butterscotch topping to the batter and mix until well combined.

Line a muffin tin with cupcake liners and fill each about 2/3 full.

Bake according to the package directions, checking for doneness toward the end of the recommended baking time. The cupcakes are done when a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool completely before frosting.


FOR THE BUTTERCREAM FROSTING

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup butterscotch topping
  • 2 tablespoons instant butterscotch pudding mix, dry
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • ¼ cup heavy cream or milk, plus more as needed for desired consistency

Add the softened butter, butterscotch topping, 2 tablespoons instant butterscotch pudding mix, vanilla extract, and heavy cream or milk to the bowl of a stand mixer or a large mixing bowl.

Beat until the mixture is smooth, light, and fluffy. This gives the instant pudding mix time to dissolve into the liquid and helps prevent a grainy frosting.

Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Continue beating until the frosting is light and fluffy.

If the frosting is too thick, add additional milk or heavy cream, a little at a time, until the frosting reaches your desired consistency.