Brown Sugar Butterscotch Cupcakes

Super-moist brown sugar cupcakes filled with homemade butterscotch sauce, topped with vanilla frosting and more butterscotch. Indulgent, show-stopping, perfect.


“These sound delicious!”

Recipe by:

Yield: 12 cupcakes


Butterscotch Sauce
1/4 cup (60g) unsalted butter
3/4 cup (150g) packed light or dark brown sugar
3/4 cup (180ml) heavy cream
2 teaspoons pure vanilla extract
1/2 teaspoon salt

Brown Sugar Cupcakes
1 and 2/3 cup (210g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) packed light or dark brown sugar
1/2 cup (1 stick or 115g) unsalted butter, melted
1 large egg, at room temperature
1/4 cup (60 grams) yogurt*
3/4 cup (180 ml) milk*
1 Tablespoon (15 ml) pure vanilla extract

Vanilla Frosting
1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
3–4 cups (360-480g) confectioners’ sugar
1/4 cup (60 ml) heavy cream*
2 and 1/2 teaspoons pure vanilla extract
salt, to taste


  1. Make the butterscotch sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, then whisk in cream then let mixture bubble and thicken for 5 minutes without stirring. Remove from heat and whisk in vanilla and salt. Allow to cool.
  2. Preheat oven to 350°F (177°C). Line 12-count cupcake pan with liners or spray with nonstick spray. Set aside.
  3. Make the cupcakes: READ MORE

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