Pumpkin Butterscotch Snacking Cupcakes Recipes

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BUTTERSCOTCH CUPCAKES



Butterscotch Cupcakes image

Make and share this Butterscotch Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 30m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 12

1 egg
2/3 cup packed dark brown sugar
1 cup milk
1/3 cup butter, melted
2 tablespoons corn syrup
1 tablespoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 -4 tablespoons butterscotch sundae sauce, divided
1 tablespoon butter, softened
1 cup icing sugar

Steps:

  • Preheat oven to 375°F Lightly Butter nonstick muffin pan or line with paper baking cups.
  • In large bowl, whisk egg. Whisk in brown sugar, Milk, Butter, corn syrup and vanilla. Sprinkle with flour, baking powder and salt and whisk until blended and smooth.
  • Spoon into prepared muffin pan. Bake for 15 to 20 min or until cake tester inserted into centre cupcake comes out clean.
  • Let cool in pan on rack for 10 minute Transfer to rack to cool completely.
  • Icing: In bowl, using electric mixer, beat 2 tbsp of the butterscotch sauce with Butter until blended. Sift icing sugar into bowl and beat until smooth, adding as much of remaining butterscotch a little at a time as necessary to make icing smooth and spreadable. Spread over cooled cupcakes.
  • Tips: If you don't have dark brown sugar, use light brown sugar and add 2 tsp (10 mL) fancy molasses.

Nutrition Facts : Calories 258.9, Fat 7.5, SaturatedFat 4.5, Cholesterol 36.6, Sodium 176.1, Carbohydrate 44.8, Fiber 0.6, Sugar 22.6, Protein 3.5

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