• Apeksha Gore

Butterscotch cupcakes

When I started accepting orders for cakes and cupcakes, choco-chip cupcakes, red velvets and chocolate cupcakes were the absolute favorites. But there was one lady who made a special request and asked me if I made any butterscotch cupcakes. I had tasted a store bought butter scotch birthday cake before and knew that my usual baking supply store does sell butterscotch chips (same size as chocolate chips) and also the flavoring. I told her if she was ready to wait till my next market visit, she can have them. Below is the recipe I made and it was an absolute hit! The below recipe makes 12-13 medium sized or 8 large cupcakes.


For the cupcakes:

  • 1 and 1/2 cup plain flour

  • 1/2 cup butter

  • 2/3 cup (heaped) sugar

  • 2 eggs

  • 1/2 cup milk

  • 1/4th tsp salt

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 2 tsp butterscotch flavouring

For whipped cream:

  • 200 gm whipping cream

  • 2-3 tablespoons icing sugar

  • 2 tsp butterscotch flavouring

  • 1/4th cup butterscotch chips - to sprinkle on top


  1. Line 12 cupcake liners with paper liners and pre heat the oven at 180 degrees

  2. In a bowl, sift together flour, salt, baking powder and soda

  3. Cream butter and sugar till pale, for about 2-3 minutes with a hand whisk

  4. Add flour and eggs alternately, lightly whisking in without over beating

  5. Add milk and finish with remaining flour. Fold in the batter

  6. Add butterscotch

  7. Pour batter in 12 cupcake molds, using 1/2 cup measures to get even distribution

  8. Bake at 180 degrees for 22-25 minutes


  1. Cool down the cakes to room temperature before frosting

  2. Whip cream, starting at low speed and gradually increasing speed till you have soft peaks

  3. Add icing sugar and continue to whip at reduced speed till stiff peaks form

  4. Add butterscotch flavouring and fold in

  5. Pipe on the cupcakes using 1mm star tip nozzle, sprinkle with butterscotch chips

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