Blog

These brown sugar butterscotch cupcakes. People stop mid-bite and just look at you funny. In a good way. There’s this deep, almost smoky caramel thing happening—tender crumb, no mushiness and the frosting tastes like someone actually made butterscotch sauce, cooled it down, and whipped it into buttercream. Rich, sure, but not in that “I need water now” way. More like… comfort food you’d make for adults.

I’ve brought these to potlucks, thrown-together dinner parties, and once, to win over a very skeptical mother-in-law. (It worked.) They’re not your standard vanilla-chocolate situation. There’s personality here. If you’re the type who gets excited about fall baking—the kind where your kitchen smells like molasses and burnt sugar for hours, you’ll probably end up making these a lot.

Fair warning: it took me a few tries. Five batches, actually. First time, I didn’t let the butterscotch sauce cool and the batter sort of… seized up. Scrambled, almost. Another time I used light brown sugar because I ran out of dark, and yeah, it was fine. Just thinner. Less character, maybe. Now I keep two bags of the dark stuff around. And I toast it sounds extra, I know, but two minutes in a dry pan really does something. Adds this nutty layer that makes the whole thing feel more homemade, even if you’re just using buttermilk from the store.

Why do they work? A few quiet tricks.

Brown sugar does more than sweeten—it holds onto moisture, so these stay soft for days. The molasses in it also reacts with baking soda, giving a little lift and that slightly open, tender crumb. But the real magic is in the butterscotch paste. I don’t just dump in extract. I make a quick stovetop version: butter, brown sugar, cream, simmered for two minutes. It’s not hard, but it changes everything. That bit of caramelization adds layers—bitter, sweet, toasty—so it doesn’t taste one-note.

And yes, room-temperature ingredients matter. Cold buttermilk or eggs can make the batter seize, especially once you add the flour. I learned that the hard way. Now I leave my eggs out the night before, and I warm the buttermilk for 10 seconds in the microwave if I forget.

Here’s what you’ll need

• All-purpose flour – 150g (1 ¼ cups) – Sift it. It’s not just for show; it helps prevent overmixing, which can make cupcakes tough.
• Dark brown sugar, lightly packed – 200g (1 cup) – Don’t substitute light brown. The extra molasses matters. And pack it gently—pressing too hard adds density.
• Unsalted butter, room temp – 113g (½ cup) – I use European-style (like Kerrygold) when I can. Higher fat, silkier texture.
• Large egg, room temp – 1 (50g) – If you’re nervous about raw egg in the frosting, go for pasteurized.
• Buttermilk, room temp – 60g (¼ cup) – No buttermilk? Mix milk with half a teaspoon of vinegar and let it sit for five minutes.
• Butterscotch sauce (homemade, cooled) – 80g (⅓ cup) – This is the heart of the flavor. Use the recipe below, or pick a good store-bought one—Ghirardelli or Hero work well. Avoid anything with a long list of unpronounceable ingredients.
• Baking soda – ½ tsp (2g) – Reacts with the acid in buttermilk and brown sugar for a gentle rise.
• Salt – ¼ tsp (1.5g) – Balances the sweetness. Don’t skip it.
• Vanilla extract – 1 tsp (5ml) – Just a touch, to round things out.

Homemade Butterscotch Sauce (makes ~100g)

• Unsalted butter – 57g (¼ cup)
• Dark brown sugar – 100g (½ cup)
• Heavy cream – 60g (¼ cup), room temp
• Salt – a pinch

Melt the butter in a small saucepan over medium heat. Add the sugar and stir until it dissolves—about two minutes. Let it simmer gently for another two minutes. Remove from heat and slowly whisk in the cream. It might bubble up, so be careful. Let it cool completely before using. If you rush this, the warm sauce can melt the butter in the batter and cause separation.

Equipment

You don’t need much, but a few things help:

• Standard 12-cup muffin tin
• Digital kitchen scale (seriously, it’s a game-changer)
• Hand mixer or stand mixer
• Two medium mixing bowls, one small
• Whisk and rubber spatula
• Ice cream scoop (for even batter distribution)
• Wire cooling rack
• Oven thermometer (ovens lie—this one doesn’t)

Parchment cupcake liners are nice if you have them—they prevent sticking better than paper. An offset spatula helps with smooth frosting, and a fine-mesh sieve is handy if you want to dust the tops with powdered sugar.

Step-by-Step

Preheat oven to 175°C (350°F). Line the muffin tin with liners. Put the rack in the center. Pop in the oven thermometer to make sure it’s actually at the right temp—mine takes about 15 minutes to stabilize.

Make the butterscotch sauce. Let it cool in the fridge for 20–25 minutes. It should be cool but still pourable. Warm sauce = greasy, separated batter. Learned that the hard way.

In a medium bowl, beat the butter and brown sugar together on medium-high for 2–3 minutes until light and fluffy. It should look paler and hold soft peaks when you lift the beaters.

Beat in the egg until fully mixed—about 30 seconds. Scrape down the bowl. Add the cooled butterscotch sauce and vanilla. Mix on low until combined. You don’t want streaks of egg or pools of liquid.

In another bowl, whisk together the flour, baking soda, and salt. Sift it once. Clumps are no good.

Add about a third of the flour mix to the butter mixture. Mix on low until just incorporated. Add the buttermilk, mix until blended. Repeat, ending with the dry ingredients. Stop as soon as it comes together. Overmixing is the enemy—it leads to tunnels and a gummy texture.

1. Divide the batter evenly—about 55g per cup. An ice cream scoop makes this easy. Bake for 18–22 minutes. Rotate the pan halfway through for even baking.

Check for doneness: a toothpick should come out with moist crumbs, not wet batter. If you have a thermometer, the center should read 96–98°C (205–208°F).

8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack. Wait until they’re completely cool—about an hour—before frosting. Warm cupcakes = melty, sad frosting.

Troubleshooting

• Cupcakes sink in the center? Probably underbaked, or you opened the oven too early. Wait at least 15 minutes before peeking, and bake until the internal temp hits 98°C.
• Dense or gummy? Likely overmixed or cold ingredients. Mix just until combined, and double-check everything’s at room temp.
• Dry? Could be overbaked or too much flour. Spoon flour into the measuring cup, don’t scoop from the bag. Better yet, use a scale.
• Frosting too runny? Butterscotch was too warm, or butter was too soft. Chill it for 10–15 minutes, then rewhip.
• Cracked tops? Oven might be too hot, or cups overfilled. Keep them to ⅔ full and verify your oven temp.

Substitutions

• Dairy-free: Use plant-based butter (Miyoko’s works well) and coconut cream. The butterscotch will be less rich—add ½ tsp maple syrup for depth.
• Egg-free: A flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 min) works. Texture is slightly denser, but still fine for cupcakes.
• Gluten-free: Use a 1:1 GF blend (Bob’s Red Mill). Add ¼ tsp xanthan gum if it’s not already in the mix.

Flavor Twists

• Salted caramel: Sprinkle a tiny bit of flaky salt on top of the frosting.
• Bourbon butterscotch: Add 1 tsp bourbon to the sauce while it simmers.
• Spiced: Toss ½ tsp cinnamon and ¼ tsp nutmeg into the dry ingredients. Great for holiday baking.

Scaling

• 12 cupcakes: 150g flour, 200g brown sugar, 113g butter, 60g buttermilk
• 24 cupcakes: 300g flour, 400g brown sugar, 226g butter, 120g buttermilk
• 6-inch cake: 225g flour, 300g brown sugar, 170g butter, 90g buttermilk — bake 28–32 minutes

Storage

• Unfrosted cupcakes keep in an airtight container at room temp for 3 days.
• Frosted ones last 5 days in the fridge. Bring to room temp before serving.
• Freeze unfrosted cupcakes for up to 2 months—wrap individually in plastic, then foil. Thaw at room temp for 1–2 hours. Warm in a 150°C oven for 5 minutes if you want that fresh-baked feel.
• Don’t freeze frosted cupcakes—the butterscotch tends to weep and the texture suffers.

Serving Ideas

• A swirl of bourbon-infused whipped cream takes it up a notch.
• Pair with apple crisp or vanilla ice cream—especially good in the fall.
• If it’s too sweet, a squeeze of lemon juice in the whipped cream cuts through the richness nicely.

FAQs

• Can I use light brown sugar? Yes, but the flavor will be milder. Dark brown has more molasses, which deepens the butterscotch.
• Can I bake in an OTG? Yes. Preheat well, use the center rack, and place a tray below to catch spills. If there’s a fan setting, use it.
• How to prevent domed tops? Fill cups evenly, don’t overmix, and tap the pan gently after filling to release air bubbles.
• Can I make the batter ahead? Yes—refrigerate up to 24 hours. Bring to room temp and stir gently before baking.
• Why did my butterscotch sauce seize? Cold cream added too fast. Always use room-temp cream and whisk immediately.
• Store-bought sauce? Yes, but check the label. Avoid high corn syrup or artificial flavors. Ghirardelli or Hero are solid choices.

Final Notes

I used to think butterscotch was just a flavor in a bottle. Then I made this recipe. Toasting the brown sugar was a game-changer, adding a subtle nuttiness that makes people ask, “What did you do differently?” Nothing fancy. Just attention to detail.

These aren’t the easiest cupcakes in the world, but they’re worth it. They taste like they came from a bakery that charges $5 each. And if you’re baking for someone who says they don’t like sweets? These might change their mind.

Approximate per cupcake (unfrosted): 220 kcal, 9g fat, 32g carbs, 2g protein. Values vary based on ingredients and portion size. Contains dairy, egg, and gluten. Always follow food safety guidelines.