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, then add the butterscotch pudding mix and butterscotch topping.
FOR THE CAKE
- 1 box yellow cake mix or your favorite yellow cake recipe
- 1 box (3.4oz) instant butterscotch pudding
- 1/4 cup butterscotch topping
- Ingredients called for on the cake mix package
Prepare the cake according to the directions on the cake mix box.
Add the instant butterscotch pudding mix and butterscotch topping to the yellow cake mix.
Line a muffin tin with cupcake liners and fill each cup according to the cake mix directions.
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.
Butterscotch Buttercream
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1 cup (2 sticks) unsalted butter, softened (or 1 cup vegetable shortening)
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1/2 cup butterscotch topping
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1 teaspoon butterscotch flavoring
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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4 cups powdered sugar
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1/4 cup heavy cream or milk
Beat the butter or shortening until light and fluffy, about 2–3 minutes. Add the butterscotch topping, butterscotch flavoring, vanilla, and salt and beat until well combined.
Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed until incorporated. Increase the speed and beat until fluffy.
Add the cream or milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. Beat for another 1–2 minutes until light and creamy.
Frost the cooled cupcakes and drizzle with additional butterscotch topping.
