Brown Sugar Butterscotch Cupcakes
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Sally's Baking Addiction · by Sally★ 5.0

Brown Sugar Butterscotch Cupcakes

NUTRITION · PER SERVING210M COOK
CAL 22%·PRO 5%
CARBS 62G57% OF CAL
0G FIBER50G SUGAR12G OTHER
FAT 20G42% OF CAL
8G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist brown sugar cupcakes filled with buttery butterscotch sauce. Rich, toffee-flavored treats with gooey centers that taste like butterscotch pudding in cupcake form.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 15
  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 3/4 cup (150g) dark brown sugar
  • 1/2 teaspoon fresh lemon juice (do not skip!)
  • 1/2 cup (120g/ml) heavy cream (do not use milk or half-and-half)
  • 2 teaspoons pure vanilla extract (or vanilla bean paste)
  • 2 teaspoons scotch, bourbon, or rum (see Note)
  • 1/2 teaspoon salt
  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1/4 cup (60g) sour cream or plain yogurt, at room temperature
  • 3/4 cup (180g/ml) whole milk, at room temperature
  • 1 teaspoon pure vanilla extract (or vanilla bean paste)
  • Vanilla buttercream (sweet) or Swiss meringue buttercream (not as sweet)
PREP
40M
SODIUM
186MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.