Best 7 Butterscotch Cupcakes With Salty Caramel Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a delectable journey as we unveil the secrets to crafting a symphony of flavors with our "Butterscotch Cupcakes with Salty Caramel Frosting" recipe. This confectionery masterpiece blends the velvety softness of butterscotch cupcakes with a luscious salted caramel frosting that strikes a perfect balance between sweet and savory. Prepare to tantalize your taste buds with an indulgent treat that promises to elevate any occasion to new heights of culinary delight.

Here are our top 7 tried and tested recipes!

BUTTERSCOTCH CUPCAKES WITH SALTY CARAMEL FROSTING



Butterscotch Cupcakes with Salty Caramel Frosting image

Treat your guests to these delicious butterscotch cupcakes topped with caramel frosting - perfect dessert to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 14

2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
2/3 cup milk
3/4 cup butterscotch chips, coarsely chopped
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
3 1/2 cups powdered sugar
1/2 teaspoon kosher (coarse) salt

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottom and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating just until blended. Stir in butterscotch chips. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until 2/3 to 3/4 full.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Gradually stir in powdered sugar. Frost cooled cupcakes. Sprinkle each with kosher salt.

Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 38 g, TransFat 0 g

ALMOND CUPCAKE WITH SALTED CARAMEL BUTTERCREAM FROSTING



Almond Cupcake with Salted Caramel Buttercream Frosting image

A delicious cupcake with a to-die-for frosting! I came up with this for my friend's wedding--she wanted something different for her wedding cake (cupcakes). It turned out so good that I had to share!

Provided by BakinMama

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 16

1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
1 cup white sugar
½ cup margarine, softened
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
¾ cup whole milk
½ cup brown sugar
½ cup margarine
2 tablespoons light corn syrup
1 tablespoon vanilla extract
½ cup heavy cream, or as needed
1 pinch salt
¾ cup salted butter, softened
2 cups confectioners' sugar, sifted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
  • In a mixing bowl, thoroughly cream together the sugar and 1/2 cup of margarine until very well blended. Beat in the eggs, one at a time, until thoroughly combined, and stir in the vanilla and almond extracts. Gradually beat in the flour mixture, alternating with the milk, in several additions. Spoon the batter into the prepared cupcake cups, filling them about 2/3 full.
  • Bake the cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes.
  • To make caramel, Place the brown sugar, 1/2 cup margarine, corn syrup, and vanilla into a large saucepan over medium heat, and bring the mixture to a boil. Reduce heat, and simmer until thickened, 3 to 4 minutes; remove from heat and allow to cool to warm (not hot) temperature. Add the cream, a little at a time, until the caramel has the consistency of honey. Mix in the pinch of salt, and allow to cool to room temperature.
  • Beat the salted butter with confectioners' sugar in a bowl with an electric mixer on medium speed until the mixture is fluffy; slowly add and beat in the caramel, a tablespoon at a time, beating until the frosting is smooth.

Nutrition Facts : Calories 526.3 calories, Carbohydrate 62.5 g, Cholesterol 69.8 mg, Fat 29.8 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 11.6 g, Sodium 353.1 mg, Sugar 48.1 g

BUTTERSCOTCH CUPCAKES



Butterscotch Cupcakes image

Irresistible butterscotch cupcakes topped with the best and easiest butterscotch frosting. These moist and creamy cupcakes are perfect for any occasion!

Provided by Adina

Categories     Muffins and Cupcakes

Time 50m

Number Of Ingredients 17

Cupcakes:
160 g/ 5.7 oz/ 1 1/3 cups flour (Note 1)
130 g/ 4.6 oz/ 2/3 cup light brown sugar
¾ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon fine sea salt
2 eggs
85 ml/ 2.9 fl.oz/ 1/3 cup vegetable oil (Note 2)
1 teaspoon butterscotch flavor
85 ml/ 2.9 fl.oz/ 1/3 cup buttermilk
85 ml/ 2.9 fl.oz/ 1/3 cup sparkling water
Frosting:
500 ml/ 17 fl.oz/ 2 cups heavy/double cream
35 g/ 1.2 oz/ 1/3 cup butterscotch instant pudding mix
1 tablespoon icing sugar
1-2 teaspoons butterscotch flavor (to taste)
golden star sprinkles (optional)

Steps:

  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a muffin tin with paper muffin liners.
  • Mix together the flour, brown sugar, baking soda, baking powder, and salt. Set aside.
  • In another bowl beat together the eggs, vegetable oil, butterscotch flavor, and buttermilk.
  • Add the dry ingredients and the sparkling water to the wet ingredients, alternating between the two. Don't overmix.
  • Place the batter into the prepared muffin molds and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes rest for 5 minutes, then carefully remove from the tin and let cool completely on a wire rack.
  • Start beating the heavy cream in a mixing bowl.
  • Slowly start adding the butterscotch instant pudding mix and the icing sugar. Add the butterscotch flavor as well and continue beating until the heavy cream reaches the desired consistency.
  • Transfer the cream to a piping bag fitted with a star tip and pipe the topping onto the cupcakes.
  • Finish with the golden star sprinkles.

Nutrition Facts : ServingSize 1 cupcake, Calories 315 kcal, Carbohydrate 25 g, Protein 4 g, Fat 23 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 79 mg, Sodium 217 mg, Sugar 14 g, UnsaturatedFat 11 g

CARAMEL CUPCAKES WITH BUTTERSCOTCH FROSTING



Caramel Cupcakes With Butterscotch Frosting image

Make and share this Caramel Cupcakes With Butterscotch Frosting recipe from Food.com.

Provided by evelynathens

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

1/3 cup granulated sugar, plus
3/4 cup granulated sugar (divided use)
1 1/3 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
1 cup finely chopped toasted pecans (optional)
1/4 cup unsalted butter
1/3 cup firmly packed dark brown sugar
1/4 cup heavy cream, plus more as needed
1 1/2 cups confectioners' sugar, spooned and leveled
1/2 teaspoon pure vanilla extract

Steps:

  • Position a rack in the lower third of the oven and heat the oven to 350 degrees. Line 12 standard-size muffin cups with paper liners.
  • Make the caramel: Bring 1/3 cup water to a boil in a small saucepan; keep it very hot. Put the 1/3 cup sugar in a heavy-based 8-inch skillet or shallow saucepan. Set the pan over medium heat. Shake the pan to level the sugar and leave it alone until it's about half melted. Shake and swirl the pan to help the sugar melt completely. Cook the melted sugar, constantly swirling or stirring with a wooden spoon, until it bubbles and turns a deep reddish caramel color.
  • Immediately take the pan off the heat and carefully drizzle the boiling water over the caramel. The mixture will sputter. Return the pan to medium heat; stir constantly with the wooden spoon just until the caramel is completely dissolved. Pour the caramel into a heatproof liquid measuring cup. Pour about 1/3 cup water into the empty caramel pan and return to medium heat until very hot, stirring to dissolve any remaining caramel. Spoon enough of this liquid into the measuring cup with the caramel to bring the level up to 1/2 cup. Let cool until warm. (You can make the caramel hours or even a day ahead. When it is cool, cover it and leave it at room temperature.).
  • Make the cupcakes: Sift the flour, baking powder and salt into a small bowl. In a large bowl, beat the butter with a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed until smooth, 30 to 60 seconds. With the mixer running, slowly pour in the remaining 3/4 cup sugar, stop the mixer and scrape the bowl and beaters. Beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, on medium speed until the batter is smooth, 30 to 60 seconds after each addition; scrape the bowl each time. Beat in the vanilla. On low speed, add the dry ingredients in three installments, alternating with the caramel. Mix only until the batter is smooth.
  • Divide the batter evenly among the prepared muffin cups. (Use two rounded soup spoons: one to pick up the batter, one to push it off.) Don't smooth the batter. Bake until the cupcakes are golden brown and spring back when gently pressed in the center, 18 to 20 minutes. Let the cupcakes cool in the tin for 5 minutes on a wire rack. Carefully remove the cupcakes from the tin, set them on the rack and let cool completely.
  • Spoon a slightly heaping tablespoon of the frosting on top of each cupcake and use the back of the spoon to spread and swirl the frosting. If the frosting starts to stiffen, rewarm it briefly over medium-low heat until it's spreadable.
  • Holding a cupcake by its liner, dip it into the chopped pecans, if using, turning to coat the frosting thoroughly. Repeat with the remaining cupcakes. Let the frosting set for about 30 minutes before serving.
  • To make frosting: Melt the butter in a heavy 2-or 3-quart saucepan over medium-low heat. Add the brown sugar and stir almost constantly with a wooden spoon. After 2 to 3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble (it's all right if it still looks separated at this point). Once this happens, stir constantly for 2 minutes (less if the sugar smells as if it's burning). Carefully add the 1/4 cup cream and stir constantly for another 2 minutes. The mixture will thicken slightly and look smooth and glossy.
  • Remove the pan from the heat and let cool for 5 minutes, stirring frequently. Beat in the confectioners' sugar and vanilla with the wooden spoon. If the frosting seems a little dry, beat in more cream, a half tablespoon at a time, until frosting is thick, smooth, and spreadable.

Nutrition Facts : Calories 334.4, Fat 14.3, SaturatedFat 8.7, Cholesterol 72.5, Sodium 81.5, Carbohydrate 49.9, Fiber 0.4, Sugar 38.8, Protein 2.7

BUTTERSCOTCH FROSTING



Butterscotch Frosting image

Makes a wonderful frosting for cupcakes or a simple cake. Very easy to prepare. From Fine Cooking, originally suggested for caramel cupcakes. This recipe is enough to frost 12 cupcakes.

Provided by WaterMelon

Categories     Dessert

Time 17m

Yield 12 serving(s)

Number Of Ingredients 5

1/4 cup unsalted butter
1/3 cup brown sugar, firmly packed
1/4 cup heavy cream
1 1/2 cups confectioners' sugar (6 oz)
1/2 teaspoon vanilla extract

Steps:

  • Melt butter in a heavy saucepan over med-low heat.
  • Add brown sugar and stir constantly with wooden spoon.
  • After 2-3mins, sugar will melt and mixture will become smooth, then begin to bubble (it's ok if it looks separated at this point).
  • Once this happens, stir constantly for 2mins (less if sugar smells like it's burning).
  • Carefully add cream and stir for another 2mins.
  • Mixture will thicken slightly and look smooth and glossy.
  • Remove pan from heat and let cool for 5mins, stirring frequently.
  • Beat in confectioners' sugar and vanilla with wooden spoon.
  • If frosting seems a bit dry, add more cream, 1/2 tablespoon at a time, until thick, smooth and spreadable.

SALTED CARAMEL CUPCAKES



Salted caramel cupcakes image

Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 40m

Number Of Ingredients 11

100g softened salted butter
100g golden caster sugar
2 eggs
1 tsp vanilla extract
100g self-raising flour
1 tbsp milk
6 tsp caramel sauce
75g soft salted butter
150g icing sugar
200g caramel sauce
a pinch of sea salt flakes

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
  • Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
  • Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
  • Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
  • Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.

Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.97 milligram of sodium

BUTTERSCOTCH CAKE WITH CARAMEL ICING



Butterscotch Cake with Caramel Icing image

I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake. Caramel icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.

Provided by Topher Zenishek

Categories     Desserts     Cakes

Time 1h20m

Yield 12

Number Of Ingredients 15

2 cups brown sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
1 ½ cups brown sugar
¼ cup unsalted butter
¼ cup milk
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
  • Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
  • Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
  • Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 81 g, Cholesterol 67.8 mg, Fat 14.7 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 297.9 mg, Sugar 63.9 g

Tips:

  • Mise en Place: Before starting, measure and prep all ingredients. This ensures smooth and efficient baking.
  • Room Temperature Ingredients: For best results, bring butter, eggs, and milk to room temperature before mixing.
  • Proper Mixing: Cream butter and sugar until light and fluffy. Gradually add eggs, one at a time. Avoid overmixing the batter.
  • Accurate Measurements: Use a kitchen scale for precise measurements of ingredients, especially for baking powder and soda.
  • Baking Time and Temperature: Ovens vary, so keep an eye on the cupcakes during baking. Insert a toothpick into the center; if it comes out clean, they're done.
  • Cooling Before Frosting: Allow cupcakes to cool completely before frosting. This helps the frosting set properly and prevents it from melting.
  • Patience and Creativity: Take your time when decorating the cupcakes. Use your creativity to create beautiful and unique designs.

Conclusion:

These butterscotch cupcakes with salty caramel frosting are a delightful treat that combines sweet and salty flavors. The moist and fluffy cupcakes are complemented perfectly by the rich and creamy frosting. Whether you're a seasoned baker or just starting out, this recipe is sure to impress. With careful attention to detail and a little creativity, you can create a batch of cupcakes that will be the star of any occasion. So, gather your ingredients, preheat your oven, and let's get baking!

Related Topics